Popovers in a Muffin Tin

Strawberry Butter & Popovers in a Muffin Tin

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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!


  • 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

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