Muffin Pan Popovers

from 29 votes

Forget the single-use pan in favor of this fool-proof Muffin Pan Popovers recipe that comes together in minutes. Best of all, you only need five simple ingredients: eggs, milk, salt, flour and butter.

A closeup view of popovers in a muffin pan.

I had my first introduction to popovers at a Neiman Marcus café eight great years ago. As you might’ve guessed, shopping and carbs go hand in hand when you eat for a living. But I’ll never forget that first fluffy, eggy, impossibly tall and tender popover I tore at, alternating bites with slathers of fresh strawberry butter.

Of course the recipe for said popovers (and strawberry butter!) made its way onto the site and features the ever-popular, but ever-one-dimensional popover pan. And I recently stumbled upon that pan, and about a half-dozen muffin pans, during a recent spring cleaning expedition. Long story short, I was craving popovers and contemplating if the best-ever bread substitute could be whipped up sans fancy pan?

Oh you better believe it! We’re talking popovers you can make in minutes without a single-use pan and with a batter comprised of five simple ingredients. Slather on some homemade butter and we are in business!

Why You’ll Love this Recipe

  • Made without a single-use, specialty pan.
  • Perfectly fluffy, eggy and tall just like regular popovers.
  • Made with five pantry staples.
Flour in a clear container, four eggs, Horizon Organic whole milk, a stick of Land O' Lakes butter and Morton salt.

5 Simple Ingredients

  • Eggs: At room temperature. An easy way to bring cold eggs to room temp is to place them into a bowl of hot water for 10 minutes. The warmer the eggs the warmer your batter will be going into the oven and the more quickly it’ll produce steam. And more steam means fluffier, taller popovers.
  • Milk: Whole milk, 2% or fat-free milk all work. Heating the milk is key to the rise and stability of popovers, keeping them from dipping in the center as they bake. Either warm the milk on the stove until small bubbles appear around the edges of the pan or in 30-second intervals in the microwave. It should feel hot to the touch, but not boiling.  
  • Salt: Just a pinch for flavor.
  • All-purpose flour: Spoon and level the flour – don’t scoop! How you measure flour can mean the difference between failure and success. If you have too much flour, the batter will be heavy and the popovers won’t rise quite as high. 
  • Butter: You’ll need three tablespoons of melted butter for the batter, plus more to generously grease your muffin tin. I use unsalted butter 99% of the time because it allows me to easily control the salt level of any recipe. If you prefer to use salted butter, just omit the ½ teaspoon salt from this recipe.
A muffin tin filled with popover batter.

How to Make Muffin Pan Popovers

Before starting, ensure that all of your ingredients are at room temperature. Then, simply whisk together the ingredients and ladle the batter into a well-greased muffin pan. And when I say “well-greased,” I mean “grease every last quarter-inch … and then grease it all over again.” Because popovers can be a bit finicky and a bit sticky if you don’t prep the pan with a Paula Deen-inspired slathering of butter.

Kelly’s Note: Once the pan enters the oven, do not open said oven again until you’re ready to remove the golden brown puffs of deliciousness and start your countdown to chowing down. I repeat: Do not open the oven at any point during the baking process! The batter’s ability to puff, or I suppose more appropriately, pop, all comes down to a consistent oven temp (meaning no cool drafts from opening and closing the oven door).

Pro Tips for Success

  • Generously grease your muffin pan, including the areas around the cups. This will prevent the popovers from sticking.
  • Oven temperature is essential. When in doubt, use a separate (and very accurate!) thermometer to ensure your oven is exactly 450°F and then 350°F.
  • Do not open the oven at any point during the baking process. The popovers will not rise properly if you do.
  • Be mindful of your oven rack! If you place the rack too high, the tops of the popovers will burn as they rise.
  • If the popovers are browning too quickly, place an oven rack at the top of the oven and place a baking sheet on top of the rack to shield the popovers from the direct heat.

Ready to put your skills to the test? Read on for the full recipe and don’t forget your choice of salted, unsalted, whipped, fruit-flavored or honey butter to cover every last pillowy canyon and crevice.

Recipe FAQs

What’s the difference between Yorkshire pudding and popovers?

Unlike popovers that are made with butter in a butter-greased pan, Yorkshire pudding is traditionally made with beef drippings. One other notable difference is the type of pan used. A Yorkshire pudding is traditionally made with a typical, angled muffin pan, whereas the popover is baked in a special popover pan.

Why didn’t my popovers rise?

The batter’s ability to puff all comes down to a consistent oven temp (meaning no cool drafts from opening and closing the oven door). And if possible, use a separate (and very accurate!) thermometer to ensure your oven is exactly 450°F and then 350°F.

Can popovers be made ahead and reheated?

Popovers really are best when fresh from the oven. However, if you need to make them ahead, simply place them on a baking sheet and re-warm them in a 350°F oven for about 5 minutes.

How should leftovers be stored?

Allow the popovers to cool completely before transferring them to an airtight container or zip-top plastic bag (if they are still warm when you store them, they’ll become soggy). You can leave them at room temperature for up to 2 days.

Tall, eggy muffin pan popovers in a Goldtouch muffin pan.

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Breakfast

Muffin Pan Popovers

Muffin Pan Popovers, a.k.a. popovers you can make in minutes without a single-use pan and with a batter comprised of five simple ingredients: eggs, milk, salt, flour and butter.
Author: Kelly Senyei
4.87 from 29 votes
A closeup view of popovers in a muffin pan.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 popovers

Ingredients 

  • 4 large eggs
  • 1 1/2 cups whole milk, lukewarm
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 3 Tablespoons unsalted butter, melted, plus more for greasing pan

Instructions 

  • Preheat the oven to 450°F and position the oven rack on a lower shelf. (See Kelly’s Notes.)
  • Place the eggs in a bowl of hot water for 10 minutes.
  • Generously grease a standard 12-cup muffin pan all over (including the areas around the cups) with unsalted butter.
  • In a large bowl, whisk together the eggs, milk and salt until the mixture is well combined. Add the flour and continue whisking until the mixture is frothy. (There shouldn’t be any large lumps.)
  • Quickly whisk in the melted butter until combined then divide the the batter among the muffin cups, filling them 2/3 to ¾ full.
  • Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake the popovers for an additional 10 to 15 minutes, until they’re a deep, golden brown. (See Kelly’s Notes.)
  • Remove the popovers from the oven, release them from the pan and serve immediately.

Kelly’s Notes:

  • It’s important that the oven rack is positioned so that the fully baked popovers rise about halfway up the oven. If you place the rack too high, the tops of the popovers will burn as they rise.
  • The oven temperature is also very important. So when in doubt, use a separate (and very accurate!) thermometer to ensure your oven is exactly 450°F and then 350°F.
  • If the popovers are browning too quickly, place an oven rack at the top of the oven and place a baking sheet on top of the rack to shield the popovers from the direct heat.
  • Popovers really are best when fresh from the oven. However, if you need to make them ahead, simply place them on a baking sheet and re-warm them in a 350°F oven for about 5 minutes.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 121kcal, Carbohydrates: 13g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 65mg, Sodium: 131mg, Potassium: 77mg, Sugar: 1g, Vitamin A: 215IU, Calcium: 46mg, Iron: 1mg

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Recipe adapted from King Arthur Flour.


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4.87 from 29 votes (7 ratings without comment)

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Comments

  1. Delicious!! I only made 2 quick deviations from your recipe– I used a blender for the batter, and I stuck the pan in the hot oven for 2 min b/f greasing it because it melts the butter I use for greasing quickly and makes it easier! Totally awesome recipe, and I will definitely make again!! Thank you!!

  2. 5 stars
    Rave reviews from Christmas dinner guests. I threw a little rosemary in some and they were so fluffy and delicious:) Thank you!!!

  3. 5 stars
    I noticed in the pictures that each popover was deflated. When sitting outside of the oven, steam will re-soften them and then they will collapse.

    The secret to keeping your popovers from collapsing after you take them out of the oven is to take a sharp knife to poke and twist a small hole in each one. This releases the steam; allowing the popovers to remain crisp and firm on the outside.

    Great recipe. They looked and tasted awesome on the first try.

  4. Estos correos me los pueden enviar en ESPAÑOL Gracias.
    Son muy buenas sus recetas. felicitaciones

  5. I’ve just found your recipe and I’m planning on trying it after I make a run to the grocery store. Question: Would it mess it up if I added some cinnamon/sugar to the mix?

  6. Best popover recipe ever! Light, crispy shell, with soft, cavernous centers, perfect for filling with honey, butter and jams. The size of each popover is perfect. I got 19 popovers insteade of the 12 that was stated in the recipe…bonus!!

  7. 5 stars
    Made these tonight and wow! So good! My husband loved them too. They are so light and fluffy. Followed the recipe exactly and they puffed up beautifully. They did stick to my pan even though I buttered it a lot, but I was able to wedge them out with a knife. Will be making again!

  8. I have not tried this recipe yet but have a question: The recipe says to put the eggs in hot water for 10 minutes. I am assuming the eggs are still in their shells or you will have a mess of scrambled eggs and water. I am also assuming this is to bring the eggs to room temperature. Please confirm. Thanks!

      1. Hi Kelly!
        Is it possible to make it a little sweet? How much sugar you’re suggesting? Thank you

      2. Hi Lulu! You could definitely add some white sugar to the batter, but I haven’t tried this so I’m not sure how much would still yield a light, fluffy popover.

  9. 5 stars
    The first time I made these, it was an epic failure. New house with new appliances and not enough butter to get them to pop out of the pan. 2nd time was way more successful. Have a thermometer in the oven so I know the exact temp, and enough butter to keep anything from sticking. I should have made another batch as the kids devoured them.

      1. I haven’t tried this so I don’t know if they’d rise as high without having the firm metal to support the sides.

    1. When you go to the strawberry butter recipe and look at the attached popover recipe, you say 3 eggs ilo 4 in this recipe…is it 3 or 4 eggs?

    1. I’ve always well oiled muffin tin and put in oven as it preheats, quick stir of batter then pour into hot sizzling pan 450 for 15 then 350 for 15-20
      Have never heard of baking in a cold pan.
      Are these meant to be a muffin?

      1. Hi Tanya! This recipe is for popovers and is correct as written – I have used it many times. :)

    1. Ugh!!! I know I’m doing something wrong. They did not pop! Followed the recipe to a T twice! (I think) Your picture looks like a cupcake tin, (12 cups) so that is what I used. Should I have done 2 muffin tins? I know your recipe says muffin, but my muffin tins looks so much bigger than the pic.

      1. Hi Jen! Did you confirm your oven temp and not open the oven at all during the baking process?

  10. 5 stars
    Great recipe! I’ve made these several times and love that I don’t need a special pan. I’ve even overfilled the muffin tins and they did not spill out but just got taller! They even taste great the next day.

    1. One of the first things I learned to make in Home Ec. class (1950) was popovers. I have not made them in years until today – 2022 and it was such fun. My kitchen was flooded with good smells and wonderful memories.

  11. Hello,
    I’m about to make this recipe and I was thinking about making these in mini muffin pans.
    I think they would look so cute and more bite sized. Have you ever tried this? If so, how long would you bake them? One more question. Has anyone ever tried dipping them, especially the little ones, in butter and quickly rolling the popovers in cinnamon and sugar for a dessert version?
    I’m excited to try these…Thanks
    Kate Morin

    1. Hi Kate! I don’t think the sides are tall enough in a mini muffin pan to get these to “pop!”

  12. 5 stars
    These popovers are AMAZING!!!! A huge win! Back to make them again. We needed the protective pan…thanks for the tip.

  13. 5 stars
    These are delicious! Best popovers I have made. I think I need to cook them a little longer next time but I was using my bottom oven (which I never use) and was nervous because it has no window. Thank you for a fantastic recipe!

  14. 5 stars
    These are amazing!!! We saw a popover recipe that required the special pan and figured there had to be a modified recipe for muffin tins. Im so glad we found your recipe!! These are wonderful! We did need to have the pan overhead even with a very lowered oven shelf as they were getting a little dark. We (4 of us) ate them ALL in one sitting!!! You have to enjoy them hot!

  15. I tried this recipe and will try it again. My oven was a little hot, so they browned too fast, will adjust next time. Over all, it was very, very good.

  16. 5 stars
    Love, love, love this recipe! Popovers turned out wonderfully delicious!! Thank you for sharing, now we just need some strawberry butter!

  17. 5 stars
    I am going to make these for our Easter dinner. Read the comments and I will give them a try. Can’t wait for next week Sunday.
    Thank you for the recipe, the directions and the helpful tips.
    Christine

  18. What is the reason for putting the eggs in a bowl of hot water for ten minutes? Can they just be room temperature eggs instead?
    Thank you.

    1. Hi Kathleen – The warmer the eggs the warmer your batter will be going into the oven and the more quickly it’ll produce steam. And more steam means fluffier, taller popovers. :)

  19. 5 stars
    awesome recipe. Thank you! Love not having to have a “special” pan. I made these and used the jumbo muffin pan and made 6 large popovers. They turned out great, but think I need to add a bit more time to get the inside less doughy.

  20. I want to make these but do not have unsalted butter, can you help me with these with using salted butter?

    1. Hi Aurora! I would recommend leaving out the 1/2 teaspoon salt as the popovers will likely be too salty. Looking forward to hearing your results!

  21. 5 stars
    I made these for Thanksgiving. I used a Teflon coated mini muffin pan. I was able to make 36 minis with recipe. They cooked a lot quicker 15 minutes. They were crispy, airy and soaked up gravy perfectly. This Will be my go to recipe going forward… Happy holidays to all!

    1. Hi Omar – The batter’s ability to puff all comes down to a consistent oven temp (meaning no cool drafts from opening and closing the oven door). And if possible, use a separate (and very accurate!) thermometer to ensure your oven is exactly 450°F and then 350°F. I hope that helps!

  22. 5 stars
    Thank you so much for this recipe! I followed all your instructions but accidentally added the butter too early and they still came out perfectly. Delicious! Our little family of one picky guy, this preggers broad, and our three year old ate all 12 popovers in one day. Great instructions, simple ingredients, and a magically buttery final result. Thank you again!

  23. 4 stars
    Try this the next time and see if you notice a change.
    Do NOT overmix.
    DO NOT preheat the oven.
    Fill every other muffin cup; to allow air around each cup.

    They should float out of your hands, and flop over like a chef’s hat.

  24. 5 stars
    Made these for the first time at a cabin with friends where we had meat loaf and all the basics but needed some flair. Omg these went over so well I had to make em again the next Day! Simple and delicious but butter those pans!!!

  25. I am so excited to try this recipe! I don’t need another pan and still can make awesome popovers! Pinned!