Easy Homemade Popovers in a Muffin Tin

Save this recipe on:

Golden, crisp on the outside and light as air on the inside, popovers are the kind of bread that feels like a magical trick. With just a few simple ingredients and the right technique, you get towering puffs that are hollow in the center—perfect for slathering with butter, jam, or even filling with savory spreads. This recipe brings all the charm of traditional popovers, but skips the need for a fancy pan.

By using a standard muffin tin, these easy homemade popovers are accessible to everyone. Whether you’re whipping them up for a cozy weekend breakfast, a holiday brunch, or a comforting dinner side, their dramatic rise and rich, eggy flavor are bound to impress. No yeast, no kneading—just a quick batter, a hot oven, and a little patience.

Why You’ll Love This Easy Homemade Popovers in a Muffin Tin Recipe

• No special pan needed—muffin tins work beautifully
• Simple ingredients you likely already have
• Crispy, golden crust with a soft, airy center
• Versatile for sweet or savory toppings
• A showstopper that’s surprisingly easy to make

Preparation Phase & Tools to Use

To get the best rise and texture, you’ll need the following kitchen tools:

• Muffin Tin: A standard 12-cup muffin pan is all you need. It acts like a popover pan by supporting the batter as it rises.
• Mixing Bowl: For combining your ingredients smoothly.
• Whisk or Blender: Ensures the batter is well-mixed and smooth—clumps can interfere with the rise.
• Measuring Cups and Spoons: Accuracy matters with the liquid-to-flour ratio.
• Oven Thermometer (optional): Popovers are sensitive to oven temperature. Ensuring your oven is fully preheated is crucial for success.

Each of these tools contributes to the delicate balance required for a perfect popover—crispy on the outside, tender and airy inside.

Preparation Tips

Let your ingredients, especially the eggs and milk, come to room temperature before mixing the batter—this helps the popovers rise more dramatically. Be sure to preheat the muffin tin along with the oven; pouring the batter into a hot tin gives that initial burst of steam needed for the signature puff. Once they’re in the oven, resist the urge to open the door. Sudden changes in temperature can cause the popovers to collapse. Lastly, serve them fresh from the oven—popover magic fades as they cool!

---

Ingredients for this Easy Homemade Popovers in a Muffin Tin Recipe

• 1 cup all-purpose flour
• 1 cup whole milk, at room temperature
• 3 large eggs, at room temperature
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter, melted (plus extra for greasing the muffin tin)

Optional additions:

• 1/2 teaspoon vanilla extract (for sweet popovers)
• 1/4 cup grated cheese (for savory variation)

---

Step 1: Preheat the Oven and Muffin Tin

Preheat your oven to 450°F (232°C). Place the muffin tin inside the oven while it preheats. This ensures the pan is hot enough to give the batter an immediate steam boost when poured.

---

Step 2: Prepare the Batter

In a large mixing bowl, whisk together the flour and salt. In a separate bowl, combine the eggs and milk. Gradually add the wet ingredients into the dry while whisking continuously to avoid lumps. Stir in the melted butter last. You can also use a blender to mix everything smoothly.

---

Step 3: Grease the Muffin Tin

Once the oven and pan are hot, carefully remove the muffin tin. Grease each cup generously with butter (use a brush or a paper towel to coat the sides thoroughly). This prevents sticking and helps the popovers rise evenly.

---

Step 4: Fill the Muffin Cups

Pour the batter into each muffin cup, filling them about halfway. Do not overfill—the popovers need space to rise dramatically.

---

Step 5: Bake at High Heat First

Place the filled muffin tin back into the oven. Bake at 450°F (232°C) for 15 minutes. This initial high heat sets the outer crust and causes rapid steam formation for maximum puff.

---

Step 6: Reduce Temperature and Continue Baking

After 15 minutes, without opening the oven door, reduce the temperature to 350°F (177°C). Bake for another 15-20 minutes until the popovers are deep golden brown and crisp.

---

Step 7: Cool Slightly and Serve

Remove the popovers from the oven and carefully lift them out of the tin. Pierce each popover with a sharp knife to release steam—this helps keep them from getting soggy inside. Serve warm with butter, jam, or your favorite toppings.

---

Notes

Popovers rely heavily on steam for their dramatic rise, so the batter’s consistency and oven temperature are key. Always make sure your ingredients are at room temperature and that the oven is fully preheated before you begin. Using a blender can make the batter even smoother, but whisking by hand works just as well. If you want a crispier texture, let the popovers bake a minute or two longer, but keep a close eye on them to avoid burning. For an extra-special treat, try filling your popovers with whipped cream, chocolate spread, herbed cheese, or scrambled eggs.

---

Watch Out for These Mistakes While Cooking

• Opening the oven door too early: This can cause the popovers to deflate prematurely. Never open the door during the first 20 minutes.
• Cold ingredients: Using cold eggs or milk will hinder steam formation. Room temperature is essential.
• Under-greasing the pan: This makes removal tricky and affects rise. Be generous with butter.
• Overfilling the cups: Fill only halfway to give them room to rise.
• Skipping the preheat on the muffin tin: A hot pan helps with that initial steam burst.

---

Storage Instructions

Popovers are best enjoyed fresh from the oven, but if you have leftovers, let them cool completely before storing. Place them in an airtight container or zip-top bag and keep at room temperature for up to 1 day. For longer storage, freeze them for up to 2 months. To reheat, place in a 350°F (177°C) oven for about 5-8 minutes until warmed through and crispy again. Avoid microwaving as it softens the texture.

---

Estimated Nutrition (Per Popover, Approximate)

• Calories: 120
• Fat: 5g
• Saturated Fat: 2.5g
• Cholesterol: 80mg
• Sodium: 150mg
• Carbohydrates: 13g
• Fiber: 0g
• Sugar: 1g
• Protein: 4g

---

Frequently Asked Questions

Can I make these ahead of time?

You can make them a few hours in advance, but they’re best served immediately. Reheat in the oven to regain their texture.

Can I use non-dairy milk?

Yes, unsweetened almond milk or oat milk can work, though the rise might not be as high.

Why didn’t my popovers rise?

The most common reasons are cold ingredients, opening the oven early, or not preheating the pan.

Can I add herbs or cheese?

Definitely! Add shredded cheese or fresh herbs to the batter for a savory version.

Do I need a popover pan?

Not at all. A regular muffin tin works great for this recipe.

How do I prevent soggy bottoms?

Pierce the popovers right after baking to release steam and let them sit on a wire rack.

Can I make these gluten-free?

You can try a 1:1 gluten-free flour blend, but results may vary slightly in texture and rise.

How many popovers does this recipe make?

This recipe makes about 6 large popovers using a standard muffin tin.

---

Conclusion

Easy Homemade Popovers in a Muffin Tin deliver big on flavor and texture with very little effort. With a handful of ingredients and a hot oven, you can serve up a batch of tall, golden, airy delights that are equally at home on a breakfast table or beside a roast dinner. Once you’ve mastered the basics, the variations are endless—sweet, savory, cheesy, or filled. Try them once, and they’ll become a staple in your baking rotation.

---

Print

Save this recipe on: