These muffin tin popovers are made with pantry staples and require no special equipment. Light, airy, and easy to make, these popovers are a family favorite! My son loves them best stuffed with scrambled eggs, while I enjoy them with homemade Strawberry Rhubarb jam. We eat these almost every weekend, and they disappear fast!

Adapted from King Arthur Flour: Popovers Recipe

Frequently Asked Questions about Muffin Tin Popovers

Why room temperature ingredients?

To ensure the popovers “POP,” it’s important that the milk and eggs are at room temperature. If they’re too cold, the popovers won’t rise properly and will resemble pancake muffins instead. Although still tasty (and my kids will eagerly eat them!), they won’t have the light and airy texture that makes popovers special.

What is the fastest way to get the ingredients to room temp?

When I know popovers are on the menu, I get the eggs and milk warming up right away. To bring eggs to room temperature quickly, I place them in a bowl of warm (almost hot) water. My oven has a vent that releases hot air at the back of the stove, so I place the bowl with the eggs and the milk near that vent while the oven preheats.

If your oven doesn’t have a vent, the eggs will come to room temperature in the warm water in about 20 minutes.

The milk can be quickly warm up in the microwave. Heat for about 20 seconds and stir until is room temperature. I lean towards the warmer side, because even slightly too cold will prevent the pop.

Why can’t I open the oven?

Popovers get their pop and light, airy texture from the initial burst of hot air in the oven. Opening the oven door while they bake releases this hot air, which can prevent the popovers from rising properly. So, resist the temptation to peek—your popovers will thank you!

Muffin Tin Popovers

Light and Airy! Top with jam or fill with eggs for a perfect weekend breakfast.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Breakfast

Servings 12 popovers

Ingredients

4 large eggs room temperature
1 1/2 cups milk (any kind) room temperature
1 1/2 cups all purpose flour
1/2 teaspoon salt
3 tablespoons butter melted

Instructions

Preheat your oven to 450°F. Thoroughly spray a 12-cup muffin tin with cooking spray.
In a medium bowl, whisk together the eggs and milk until well combined.
Add in the flour and salt, and whisk until smooth with no lumps.
Stir in the melted butter until the mixture is well combined.
Pour the batter into the muffin tin, filling each cup about 2/3 to 3/4 full. You might end up with 11-12 popovers.
Place the muffin tin in the oven and bake for 20 minutes at 450°F. Ensure there’s enough room in the oven for the popovers to rise as they can get quite tall!
Reduce the heat to 350°F and bake for an additional 10-15 minutes. Check after 10 minutes to ensure they’re not getting too dark. The popovers should be puffed and deep golden brown.
Serve immediately with eggs or jam.

Notes

•If not serving right away, let the popovers sit in the turned-off oven for an additional 5 minutes to help prevent them from deflating.

•Use a butter knife to release the popovers from the pan if they stick slightly.

•Sometimes, even with everything at the right temperature, the popovers may not pop. They might look like muffins but will still taste delicious. We always end up eating them all!

•Popovers are best enjoyed fresh and don’t reheat well.

•Try them with homemade Strawberry Rhubarb jam for an extra treat.

Muffin Tin Popovers

Muffin Tin Popovers

Ingredients

Instructions

Notes

Nicole @ Flour, Sugar, Yeast

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