Easy Muffin-Tin Popovers

As the weather begins to cool, I love making hearty soups (like my beloved potato leek soup) and some type of bread to dip in. Yum!

Making bread isn’t always the easiest thing to do, so I like making quick breads without any yeast. They’re harder to mess up and taste just as good. That’s why popovers are the best! They’re so easy to make, they make a statement (albeit briefly!) and they’re perfect for soups, stews and meaty meals.

To make them, you just mix everything together, pour the batter into a SUPER well buttered tin and bake! That’s really it! The best tip I have to make them is to pierce them with a fork as soon as they come out so they don’t deflate and become dense. But you have to be super quick or they’l collapse on you before you can poke them all. So be prepared! 🙂

What do you like eating popovers with? Let me know in the comments below!

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Easy Muffin-Tin Popovers

Servings: 12 Popovers
Time: 40 minutes
Difficulty: easy
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Ingredients

1 1/2 tablespoons unsalted butter, melted, plus more softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 large eggs, at room temperature
1 1/2 cups milk, at room temperature

Directions

Preheat the oven to 425 degrees.
Generously grease each cup of a 12-muffin tin pan with softened butter. Place the pan in the oven for exactly 2 minutes to preheat.
Meanwhile, whisk together the melted butter, flour, salt, eggs and milk until smooth. The batter will be thin.
Fill the pans 3/4 full and bake for exactly 30 minutes. Do not peek. These will puff up A LOT and will deflate as soon as they come out of the oven.
Once finished cooking, promptly remove the pan and pierce each popover with a fork to prevent too much deflating. Serve immediately and enjoy!