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Learn how to make tall, fluffy Muffin Pan Popovers with this easy, Perfect for any meal—sweet or savory, no special pan needed!

Fluffy & Easy Muffin Pan Popovers


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  • Author: Chef Billy

Description

Popovers are light, airy rolls made from a simple batter of eggs, milk, and flour. When baked, they “pop over” the sides of the pan, forming a hollow center and a crispy top. Traditionally, they’re baked in dedicated popover pans, but muffin pans work surprisingly well — making these treats even more accessible for home bakers.


Ingredients

•1 cup all-purpose flour

•1 cup whole milk (room temperature)

•3 large eggs (room temperature)

•2 tablespoons melted butter (plus more for greasing)

•½ teaspoon salt


Instructions

Mixing and Resting the Batter

1.In a large mixing bowl, whisk eggs until frothy.

2.Slowly add the milk and melted butter, whisking continuously.

3.Sift in the flour and salt. Mix until just combined — a few lumps are fine.

4.Let the batter rest for 30 minutes at room temperature. This improves rise and texture.

Proper Oven Temperature and Timing

1.Preheat the oven to 450°F (230°C).

2.Generously grease the muffin pan with butter or oil.

3.Place the empty muffin tin in the oven for 5 minutes to preheat.

4.Carefully remove the hot tin and fill each cup halfway with batter.

5.Bake at 450°F for 15 minutes, then reduce to 350°F (175°C) and bake another 15-20 minutes without opening the door.

6.Popovers are done when puffed, golden, and crisp.

Notes

Avoiding Common Mistakes

•Don’t open the oven early—this causes them to collapse.

•Use room-temperature ingredients for better rise.

•Don’t overmix the batter—overworking leads to dense popovers.

•Always rest the batter before baking.

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