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This popovers recipe is fast and easy: bake them up in a muffin pan! They’re an easy side dish you can bake while dinner’s cooking.
Here’s one of our simplest kitchen tricks: popovers! If you’re looking for an easy side dish, popovers are the ideal fast and easy recipe that bakes while dinner cooks. Our classic recipe is for popovers in a muffin pan, instead the traditional way to bake them 6-ounce custard cups (because, who has those?). Once you try them, you’ll want to use this trick all the time!
What are popovers?
A popover is kind of like a dinner roll, but on the inside it’s custardy and filled with air! The name comes from literally “popping over” the sides of the pan. Popovers are popular in Southern cooking, but they’re made all over the US. They’re perfect as a side for dinner parties or holiday entertaining. This recipe is easy to memorize: we’ve memorized it so that we can whip them up while we have soup simmering on the stove.
How to make popovers
This homemade popovers recipe is super simple to make. Here’s how to do it:
- Blend: Add eggs to a blender and blend until whipped and pale yellow. Microwave the milk until warm to the touch, but not hot. Add the milk, flour and salt to the blender and blend until just combined into a batter.
- Preheat the muffin tin: Melt ½ tablespoon butter and liberally brush the butter in and around the muffin cups. Place the muffin tin in the oven directly on the pizza stone or peel to preheat.
- Bake 25 minutes: When the oven is ready, pour the batter into the muffin tin so that each of the 12 cups is about halfway full. Bake 25 minutes until the popovers are puffed and browned.
Tips for the best homemade popovers
Popovers are baked in a hot oven until they “pop” up. In our popovers recipe, we use a pizza stone or pizza steel inside the oven to help regulate the oven temperature. We’ve tried this recipe without the pizza stone and it is not as consistent, so make sure you have a pizza stone. (Here’s the pizza stone we use!)
You’ll also need a standard muffin pan. Most traditional popovers recipes call for 6-ounce custard cups, which make for giant popovers! We like the idea of small popovers that are muffin sized, and not everyone has custard cups. So we customized this recipe to make popovers in a muffin pan instead.
How to serve popovers
Popovers go well alongside just about anything! They make a meal out of a simple soup or stew. Try them with these recipes:
- Soups like Tomato Artichoke Lentil Stew, Moroccan Spiced Cauliflower Soup, or Creamy Red Lentil Soup
- Fish like Smoked Salmon Salad, Sheet Pan Salmon and Asparagus, Pistachio Crusted Salmon or Cajun Shrimp Pasta
- Brunch entrees like Classic Frittata or Hashbrown Casserole
More easy bread recipes
A few of our favorite bread recipes to try as side dishes:
- Best Homemade Biscuits
- Cornbread Muffins
- Artisan No-Knead Multigrain Bread
- Garlic Herb Focaccia Bread
- No-Knead Rustic Bread Recipe
This popovers recipe is…
Vegetarian.
Popovers Recipe
This popovers recipe is fast and easy: bake them up in a muffin pan! They’re an easy side dish you can bake while dinner’s cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Baked
- Method: Baked
- Cuisine: American
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- ½ teaspoon kosher salt
- ½ tablespoon butter, for greasing
Instructions
- In a blender, add the eggs and blend until whipped and pale yellow.
- Microwave the milk 30 to 40 seconds until warm to the touch, but not hot. Add the milk, flour and salt to the blender and blend until just combined into a batter. Allow to rest while the oven is preheating.
- Preheat oven to 425F. Place a pizza stone or pizza steel* inside the oven to preheat.
- Melt ½ tablespoon butter; liberally brush the butter in and around the muffin cups. Place the muffin tin in the oven directly on the pizza stone or peel to preheat.
- When the oven is ready, pour the batter into the muffin tin so that each of the 12 cups is about halfway full.
- Bake 25 minutes until the popovers are puffed and browned. Allow to cool for a minute or two, then remove from the cups (using a knife to loosen if necessary) and serve hot. Best served immediately. If making in advance, heat them in a 350F oven until warm and crisp, about 5 minutes.
Notes
Using a pizza stone helps to regulate the heat inside the oven and ensure consistent baking!
Popovers. Where I come from these are Yorkshire Puddings and can be served with sunday lunch, both with the Roast beef and the trimmings as well as having some kept back and served with butter and jam (jelly to you) and ice cream or custard. They are served up like you have created them ,but also in a flat meat tin with red hot lard (beef dripping)or veg oil if going sweet and savoury. Also you could do it in a big tin and drop some precooked pork bangers in for a Toad -in-The -Hole. Bugger,Ahm orl ‘ungry nah !!!
Chris
Haha! Thanks for sharing.