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.`If you think Popovers are fussy or you don’t have the “proper” equipment, ya gotta to try Popovers in a Muffin Tin.
And while big beautiful popovers are impressive there are several reasons I actually prefer the more petite muffin tin sized popovers. One reason is that there’s the special pan needed for the full-sized popovers – it makes popovers kind of an elitist thing when really they are anything but. But there are reasons beyond that. See, I do happen to have popover pans (thank you second-hand shops) but I still prefer the muffin-sized popovers.
About Popovers in a Muffin Tin:
Popovers in a Muffin Tin are a little more conservative in size, they make more popovers (a dozen vs. the standard six) and they take less time to cook. Since popovers require a high oven temperature, the shorter cooking time is a big bonus when you’re trying to coordinate your popovers with other items you’re cooking. Not many items are going to be baked alongside your popovers at that high temperature so whatever you are making usually has to be held as the popovers cook. A shorter cook time ensures your meal won’t sit too long waiting for those popovers. Of course, if you have more than one oven, that might not matter to you…I don’t and I know a lot of people in the same boat.
These are your everyday popovers and they’re perfect to serve on their own just like you would a biscuit. I’m craving one right now with some homemade jam or some nice honey or as shown in some of these photos with Strawberry Butter! The bonus is that it’s actually much easier to turn out a perfect Popover than a perfect biscuit and they are oh so much more impressive. Think of serving Popovers in a Muffin Tin anywhere you’d use a biscuit or toast under a saucy item; we love them with our Updated Chicken a la King.
And of course, nothing is going to make breakfast or brunch more special then popovers nestled into a basket. OK there is one thing and that’s to serve popovers with Strawberry Butter! Actually, it doesn’t really seem to matter when or where or how you serve popovers, they’re always going to elevate the meal. And Popovers in a Muffin Tin are so easy to make any time, there’s really no reason to save them for a special occasion.
Making Popovers in a Muffin Tin:
When you make popovers, be sure to follow the recipe closely and exactly and you’ll turn out beautiful popovers – but deviate and it could potentially be disastrous. Your dairy and eggs have to be at room temperature. If you don’t have time to set them out, crack your eggs in a stainless steel bowl and place that bowl in a bowl of hot water for a minute or two, stirring once or twice and toss your milk in the microwave for just a few seconds.)
Your oven has to be at a high heat, 425 degrees F. and since ovens cycle up and down as they heat, if you are starting from a cold oven it’s best if you can have the oven preheated for about 20 minutes. The pans need to be buttered (in this case) generously and preheated for the exact amount of time. Too long and the butter burns, not long enough and the pans aren’t going to be hot enough.
Mostly, you’ll want to work quickly so the pan doesn’t cool as you fill it, leaving the last of the batter going into a cool pan. Speed is going to be more important than exact measurement. When you open and close the oven door, do so quickly, too, so the heat doesn’t escape. Put the muffin tin in the oven side to side not front to back and you’ll have fewer “weirdos” with their own quirky personalities because the heat circulates a bit better. You can pretty much expect a quirky popover or two in every batch but they taste just as delish. And whatever you do, don’t peek as they cook! And when the popovers are done, quickly pierce each with the tip of a knife to let out all that steam. And ta-da! You’ve made popovers.
Saving Money on Popovers in a Muffin Tin:
If you take a look at the recipe, you can see there’s just a handful of everyday ingredients to make these glorious treats. You’re looking at about 10 cents of flour, 30 cents for the eggs, 10 cents of butter and about 17 cents for the milk. That’s so cheap! Under 70 cents for a dozen.
To save the most on groceries, be sure to buy your baking goods and dairy strategically. I like to shop Aldi for a lot of my baking items and Aldi exceeds or rivals grocery store sale prices, especially for butter. If you don’t have an Aldi nearby, stock up during holiday sales, especially the Winter Holidays and Easter for baking items. There will be other minor sales on these items throughout the year, but do buy for less when you can. Stock up on butter, particularly, when it’s on sale and it will be about half price (or less) and freeze it.
Any goods containing flour should be placed in the fridge for 30 days or the freezer for three when bought into your house to avoid any “peskies.”Print
Popovers in a Muffin Tin
These easy Popovers in a Muffin Tin make this beautiful baked good available to just about everyone and they cook faster than regular popovers. Bonus!
- Total Time: 25 to 35 minutes
- Yield: 12 smaller popovers 1x
- Category: Breakfast or Brunch
- Cuisine: English
- 3 tablespoons butter, divided: 1 1/2 tablespoons melted plus 1 1/2 tablespoons softened butter for greasing pans
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
Preheat the oven to 425 degrees F. Preheat for at least 20 minutes, if possible.
Generously grease muffin tins with softened butter. Make sure they are well coated and 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 20 to 22 minutes. Try not to peek. Watch closely at the end as oven times can vary wildly – they should be golden, not deep brown.
When you remove popovers from the oven, quickly pierce each one with the point of a sharp knife to let out excess steam and immediately after, turn out so they don’t lose the crispness on the exterior. You should have a slightly crispy, tender, browned exterior and a moist, beautiful lacey interior.
Keywords: Breakfast or Brunch, English, Bread