Perfect Muffin Tin Popovers

Freshly baked popovers splayed out on a marble board.

Perfect Muffin Tin Popovers

This simple recipe for popovers doesn't require any special equipment. They can be made in a muffin tin and produce exceptionally light and airy results!

Adapted from America's Test Kitchen.

5 from 1 vote

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Course: bread

Cuisine: breakfast

Keyword: bread, breakfast, brunch, easy, popovers, side, yorkshire pudding

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: popovers

Calories: 145kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

3 tablespoons unsalted butter
2 cups 1% low fat milk 1% is best, but 2% is okay if you have it already
1 teaspoon salt
2 teaspoons sugar
3 large eggs
2 cups bread flour
vegetable shortening* or cooking spray for greasing pans

Instructions

Melt the butter in a small saucepan over medium heat, then add in the milk, sugar and salt. Stir until the sugar and salt dissolve and the milk is warm to the touch. Remove from the heat. In a medium bowl, whisk together the eggs until they're light and frothy, about 3 minutes.
Sift in the flour, one cup at a time, and whisk until no lumps remain. Cover the batter and let rest for one hour.***
Preheat the oven to 450 degrees, then grease the outer 10 muffin cups on a pan, leaving the inner two cups ungreased. Place the muffin tin in the oven to heat up for about 5-10 minutes.
Remove the muffin tin from the oven, then whisk the batter to recombine. Pour the batter into the cups about ¼ inch away from the top, leaving the middle two cups empty. This will ensure even cooking, and you may have some batter leftover.
Bake, without opening the oven door until browned, about 15-20 minutes. Lower the oven temperature to 300 degrees, and continue to bake for an additional 10 minutes. Use a skewer to poke a small hole in the top of each popover, return to the oven and bake for an additional 5-10 minutes, or until deep golden brown.
Remove popovers from the pan and serve immediately.

Video

Notes

Butter is not recommended for greasing the pans due to its water content.
Always use room-temperature eggs and milk. This will make it easier to mix the ingredients together and result in a smooth batter.
Do not over-mix the batter. Overmixing can result in dense popovers, so stop as soon as the batter is smooth and everything is incorporated.
Let the batter rest. This will help the bread flour fully absorb the liquid for better texture.
Do not overfill the muffin cups. Only fill them ¾ of the way to give them space to rise as they bake without over-spilling.
Leaving the middle two muffin cups empty will promote even cooking.
Once the popovers are in the oven, avoid opening the oven door, especially during the initial baking period. Sudden temperature changes can cause them to deflate.
To help the steam escape and prevent the popovers from deflating, pierce each popover with a skewer or toothpick a few minutes before the end of the baking time.

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