Muffin Tin Popovers
Your breakfast and brunch menu just got an upgrade! My Muffin Tin Popovers have a crispy exterior and lightly sweet, airy centers and are ready in about 30 minutes. Split one open and add butter and jam, or top with sweetened yogurt and fresh fruit. There are no wrong choices!
Servings: 12 popovers
Calories: 122kcal
Equipment
Ingredients
- 1½ cups whole milk room temperature
- 4 large eggs room temperature
- 1½ cups all-purpose flour
- 2 tablespoons powdered sugar
- ½ teaspoon kosher salt or ¼ teaspoon table salt
- 3 tablespoons unsalted butter or neutral oil
Instructions
- Preheat the oven to 450°F and cut your butter into 12 tiny pieces.
- In a large measuring cup, or pitcher with a spout, whisk or use a blender or immersion blender to mix the eggs and milk until frothy.
- Add in flour, powdered sugar, and kosher salt until thoroughly mixed. Let the batter rest on the counter for at least 15 minutes, or in the refrigerator overnight. (allow to come to room temperature before baking)
- While batter is resting, place muffin pan in oven to preheat for 15 minutes.
- Remove pan from oven and if your pan is not nonstick, spray each well lightly with nonstick spray.
- Place one piece of butter or a half teaspoon of oil into each well and allow to melt.
- Divide popover batter evenly among the 12 muffin tin wells, about ½ to ¾ full.
- Immediately place pan in oven and allow to cook, without opening the oven for 10 minutes. If you want the tops darker and a bit crispy, place on a higher rack for 1 to 2 additional minutes, watching closely.
- Poke a small hole in the side of each popover as soon as they come out of the oven to release some steam. They will deflate a little bit.
- Dust with powdered sugar and enjoy with sweetened yogurt or whipped cream and fruit or jam. Or all of them.
Notes
Bring eggs to room temperature by placing in a bowl of sink-hot water for 10 minutes. Microwave your milk for 45 seconds to take the chill off.
Popovers pop over better if all the ingredients are room temperature when they meet the heat of the oven. If refrigerating your batter overnight, allow to come to room temperature for at least 45 minutes before heating your oven and muffin pan.
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 133mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 202IU | Calcium: 50mg | Iron: 1mg
