I love Popovers – with a wonderfully browned exterior, they have a bit of a creamy, almost custard like interior. There’s something magical about pulling them from the oven, puffed and golden, opening them and watching the steam waft out.

PooOvers in a Muffin Tin - I have popover pans but like this recipe better!
Popovers in a Muffin Tin – I have popover pans but like this recipe better!

I’d rather make muffin tin popovers, though, then their full sized counterparts – a little more conservative in size, they make more and take less time to cook and don’t require a special pan. Since Popovers require a high oven temperature, the shorter cooking time is a bonus when trying to coordinate with other items in a menu.

Pennies to make (easily under a dollar) it is actually much easier to turn out a perfect Popover than a perfect biscuit and they are so much more impressive. Think of serving these anywhere you’d use a biscuit or toast under a saucy item, or on their own as a side. We love them with our Updated Chicken a la King.

Updated Chicken a la King
Updated Chicken a la King


  • Servings: 12 small
  • Difficulty: easy
  • Print
  • 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
  • 1 1/2 cups flour
  • 3/4 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 1/2 cups milk, at room temperature

Preheat the oven to 425 degrees F. I like to preheat for at least 20 minutes, if possible.

Generously grease muffin tins with softened butter.  (Make sure they are well coated, and I even like to run a bit right around the top of the pan around each muffin cup.) Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. Pour into a container with a spout; it just fits in a 2 cup Pyrex measuring cup.  The batter will be thin.

Working quickly, fill the muffin pans 3/4 full and bake for about 23 to 25 minutes. Try not to peek.  (Watch closely as oven times can vary wildly – they should be golden, not deep brown.)  When you remove them from the oven, quickly pierce each one with the point of a sharp knife to let out excess steam.

You should have a slightly crispy, tender, browned exterior and a moist, beautiful interior.

From the kitchen of, adapted from Ina Garten

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.

Priced February 2012


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