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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.
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!
Congrats, you two!! So excited to see ACC grow :)
-Claire
tallgirlbigworld.com
Thanks for your part in it! So happy to have you on board.
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!
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!
Made these for Christmas day meal and they were perfect! Used spelt flour instead and added a Tbsp melted butter, plus chives. So, so easy.
Oh fantastic! I’m so glad they worked out. I love the idea of adding chives too!
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!
Sorry – Sonja!
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!
Congrats to both of you on making the leap! It’s so exciting to work in what you truly love and are passionate about, you guys are doing an amazing job!
Thank you so much, Abby! Thank you for your support as we navigate this new adventure.
That is so exciting! Congratulations to both of you! It’s so inspirational to see people carve out a lifestyle that works for them. :)
Thank you! It will be a learning process but we’re excited to give it a try! Thank you so much for your support!
Congratulations! What an exciting step to make! Can’t wait to see everything that is in store for you!
xoxo
Thank you so much, Lauren! We truly appreciate your support through it all!
Woohooo!! So excited to see what will be in store here at A Couple Cooks :)
Thank you so much Sarah! Thank you for being along for the ride :)
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!
Thank you Kelsey! Thank you for being so incredibly supportive through it all. We could’t do it without you!
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!
Haha thank you, Chris! That means a lot and thank you for reading along with this crazy journey!