Our best popover recipe is for popovers in a muffin pan, a fast bread recipe you can pop in the oven while dinner’s cooking. Here’s how to make popovers!

Best Popover Recipe | A Couple Cooks

As the seasons change, a new one has begun for us. Our cookbook Pretty Simple Cooking is out in the world! And to celebrate the art of simple cooking, we wanted to share with you one of our simplest tricks: this popovers recipe. If you’re looking for a side dish to go with a soup or salad, popovers are a fast bread recipe you can whip up and bake while the soup simmers. This is our best popover recipe and it’s for popovers in a muffin pan, instead the traditional popovers recipe that’s made in 6-ounce custard cups. Keep reading for our best popovers recipe!

What are popovers?

What’s a popover? 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. It’s perfect as a side for dinner parties or holiday entertaining. And the recipe is easy to memorize: we’ve memorized it so that we can whip them up while we have soup simmering on the stove.

Best Popover Recipe | A Couple Cooks

How to make popovers

This homemade popovers recipe is super simple to make. Here’s how to do it:

  • Blend the eggs 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.
  • 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.
  • 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!)

In this popovers recipe, 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 our best popovers recipe to make popovers in a muffin pan instead.

When to eat this popovers recipe

Popovers go well alongside just about anything. They make a meal out of a simple soup or stew: try them with this Tomato Artichoke Lentil StewMoroccan Spiced Cauliflower Soup, or Creamy Red Lentil Soup. For an elegant brunch, serve this popovers recipe with White Bean Shakshuka with Feta or Roasted Tomato & Shaved Asparagus Frittata.

Best Popover Recipe | A Couple Cooks

Did you make this recipe?

If you make this best popover recipe, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

Looking for easy bread recipes? 

A few of our favorite bread recipes on A Couple Cooks are:

Looking for side dish recipes?

Our best popover recipe is one of our favorite side dish recipes. Here are a few more side dish recipes on A Couple Cooks:

This recipe is…

This best popover recipe in a muffin pan is vegetarian.

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Pretty Simple Popovers | A Couple Cooks

No-Fail Popover Recipe


  • Author: A Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Our best popover recipe is for popovers in a muffin pan, a fast bread recipe you can pop in the oven while dinner’s cooking. Here’s how to make popovers!


Ingredients

Scale
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ teaspoon kosher salt
  • ½ tablespoon butter, for greasing

Instructions

  1. In a blender, add the eggs and blend until whipped and pale yellow.
  2. 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.
  3. Preheat oven to 425F. Place a pizza stone or pizza steel* inside the oven to preheat.
  4. 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.
  5. When the oven is ready, pour the batter into the muffin tin so that each of the 12 cups is about halfway full.
  6. 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!

  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Popover Recipe, Best Popover Recipe, Popovers in Muffin Pan, How to Make Popovers, Fast Bread Recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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22 Comments

  1. You are both inspiring! I appreciate your kind attitude, the positive words, chasing your dream… I wish you nothing but success and joy. And yummy popovers!

  2. This is such an exciting announcement! I am so happy for you. All your work, patience, and perseverance has led you to this point where you’re able to make this decision for your family. Felicidades!

  3. That is so exciting! Congratulations to both of you! It’s so inspirational to see people carve out a lifestyle that works for them. :)

  4. Hi Sonia, This recipe sounds yummy; I can’t wait to make it. Is it possible to use whole wheat flour or whole wheat pastry flour or ivory wheat flour in place of the all purpose flour? Thanks!

    1. Hi Kathleen! Thanks for the comment. We have not tested other types of flours and sometimes the denseness of whole wheat can cause them to be less “popped”. You could certainly try, but I’d do it as 25% or so to allow for the rise that’s needed!

  5. I love making popovers, and they’re usually on my holiday meal menu, so I’m happy to see them featured here. Thanks for not over complicating them. And a big congrats on this new chapter in your life. It’s fantastic to see people taking the leap of faith to create the flexible, independent lifestyle they desire and carve out space to co-parent!

    1. Thank you so much for the kind words, Katie! We truly appreciate your encouragement in this space and offline over the years — it means the world!

  6. Good recipe, but the cooking time was a little long! I should have been checking in on them through the oven door. Might try 18-20 minutes at 425F next time. This was my first time having popovers; I love that they taste like there is cheese in them!