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