Muffin Tin Popovers
Baskets filled with warm, light and buttery popovers are the highlight of any holiday brunch or dinner. This easy 5-ingredient recipe doesn’t require a special pan and they bake up in just 30 minutes!
Ingredients
- 3 large eggs room temperature
- 1½ cups milk room temperature
- 1½ cups all-purpose flour
- 1 teaspoon kosher or fine sea salt
- 2 tablespoons butter melted
- Vegetable oil non-stick cooking spray
Instructions
- Spray non-stick muffin pan with non-stick cooking spray, including both the bottoms and the sides so they’ll pop out easily. Place pan on the middle rack with sufficient space above it to accommodate the rise and preheat oven to 400ºF (200ºC).
- In a medium-sized mixing bowl or a batter bowl like this one, whisk together the eggs and milk until well combined.
- Add flour and salt and beat until frothy and no lumps remain (you can use a whisk, egg beater or even a blender — I use an egg beater). The batter should be smooth with loads of tiny bubbles throughout.
- Lastly, pour in melted butter and whisk again until smooth.
- Remove muffin tin from oven and quickly divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 30 minutes until golden brown. Remove from oven and turn out into a wire cooling rack, then let sit just until cool enough to handle, about 5 minutes. Transfer to a serving basket and serve immediately with more butter on the side.
Notes
Storage: Popovers are best enjoyed not long after baking. To reheat, warm them in a 350ºF (177ºC) oven until warm and crispy, about 5 minutes. Leftover batter can be kept covered in the fridge overnight. Bring to room temperature before baking.