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Four perfectly puffy popovers on a serving plate, highlighting their airy texture and golden crust.

Muffin Tin Popovers: The Ultimate Guide to Perfect Puffs

Learn how to make perfectly tall, light, and crispy Muffin Tin Popovers with this foolproof recipe. No special popover pan needed for these impressive, airy puffs that are perfect for any meal of the day!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 popovers
Course: Breakfast, Brunch, Side Dish
Cuisine: American, English
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3 large eggs at room temperature
  • 1 1/2 cups whole milk at room temperature
  • 4 tablespoons unsalted butter melted and divided

Equipment

  • 1 12-Cup Muffin Tin
  • 2 Mixing Bowls
  • 1 Whisk

Method
 

  1. In a medium bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs and milk until just combined. Gradually pour the wet ingredients into the dry, whisking until the batter is mostly smooth—a few small lumps are okay. Whisk in 2 tablespoons of melted butter. Let the batter rest at room temperature for at least 30 minutes.
  2. Arrange an oven rack in the lower third of the oven and place a standard 12-cup muffin tin on it. Preheat the oven to 425°F (220°C).
  3. Once the oven is fully preheated, carefully remove the hot muffin tin. Place about 1 teaspoon of the remaining melted butter into each cup. Return the tin to the oven for 2-3 minutes, or until the fat is sizzling hot.
  4. Give the rested batter a final whisk. Carefully remove the hot tin from the oven and, working quickly, pour the batter into the cups, filling each about halfway to two-thirds full. Immediately return the pan to the oven.
  5. Bake for 20 minutes at 425°F. Then, without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 10-15 minutes, until the popovers are tall, deeply golden-brown, and dry to the touch.
  6. Pierce each popover with a small knife as soon as they come out of the oven to release steam. Serve immediately for the best texture.

Notes

Room Temperature Ingredients: This is crucial! Using room temperature eggs and milk helps the batter heat up faster, creating more steam for a better rise.
Resting the Batter: Don't skip the 30-minute rest. It allows the flour to hydrate and the gluten to relax, resulting in a more tender popover.
No Peeking: Opening the oven door will cause your popovers to deflate. Trust the process and wait until they are deeply golden brown.