Breakfast / Muffins & quick breads
Tall Popovers
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Keep the oven door shut, even when everyone in the kitchen wants to look. They climb above the rim of the tin, crisp outside and custardy inside, and they're best eaten hot.
The short version
Blend a thin batter, rest it 30 minutes, pour it into a buttered muffin tin that has been heating in the oven. Bake at 450°F for 15 minutes, drop to 350°F for 20 to 25 more, and keep the door shut the whole time.
What makes ours better
what we fixed so you don’t have to
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Heat the buttered pan first. Batter that hits hot, greased metal starts making steam right away, and steam is what lifts the walls. It also gives you a crisp, browned bottom.
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Rest the batter for 30 minutes. The flour soaks up the liquid and relaxes, so the shells set stronger and rise higher. Room-temperature eggs and milk help for the same reason.
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Start at 450°F, then drop to 350°F. The first blast sets the outside quickly and pops the popovers up. The lower heat finishes drying the walls so they don't collapse when you pull them out.
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Add cheese and black pepper if you like. A spoonful of grated cheese in the cups makes a savory popover that goes with dinner as easily as breakfast.
What you need
the usual suspects
- Eggs3 large
- Whole milk1 cup
- Unsalted butter1 tablespoon
- All-purpose flour1 cup
yes, all of the butter
Steps
deep breath. you’ve got this.
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Warm the eggs and milk
Set the eggs on the counter for 30 minutes, or sit them in a bowl of warm tap water for 5 minutes. Measure the milk and let it come to room temperature, or microwave it for 20 seconds so it is just cool to the touch.
Cold eggs and milk make a batter that rises less.
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Blend the batter
Put the eggs, milk, melted butter and salt in a blender or a large bowl. Blend or whisk until frothy, then add the flour and mix until the batter is completely smooth. It should pour like heavy cream.
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Rest the batter
Let the batter sit at room temperature for 30 minutes. Meanwhile, set a rack in the lower third of the oven, leaving plenty of room above, and heat the oven to 450°F.
About 30 min. Cook mode has a timer for this step.
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Heat the buttered pan
Put about ½ teaspoon of soft butter in each cup of a 12-cup muffin tin, brushing it up the sides. Slide the tin into the hot oven for 3 to 4 minutes, until the butter sizzles and just starts to brown.
Pull the tin out only when you are ready to pour, so it stays hot.
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Fill the cups
Whisk the batter again, then pour it into a measuring cup with a spout. Fill each hot cup a little more than half full, about 3 tablespoons. If you're using cheese, sprinkle it and the pepper over the batter in each cup.
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Bake hot, then lower the heat
Bake for 15 minutes at 450°F without opening the door. Reduce the oven to 350°F and bake 20 to 25 minutes more, until the popovers are tall, deep golden brown and feel firm and light when you tap the sides.
Opening the door lets out the heat and the steam, and the popovers can fall.
About 35 min. Cook mode has a timer for this step.
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Vent and serve
Poke each popover once with a paring knife to let the steam out, then tip them out of the tin. Serve right away, with butter and jam or alongside roast meat.
Good to know
the stuff I’d tell you over the phone
- A real popover pan makes taller, narrower popovers. Grease it well, preheat it the same way, fill the cups about two-thirds full and expect 6 to 8 popovers and a few extra minutes in the oven.
- If the batter is too thick (it should pour like heavy cream), whisk in a tablespoon or two of milk.
- For the best rise, leave at least 5 inches of free space above the muffin tin in the oven.
- Storage. Best eaten within minutes. Leftovers keep in a zip-top bag at room temperature for a day, or in the freezer for 1 month. Reheat on a baking sheet at 350°F for 5 to 8 minutes until crisp.
Questions, answered
the questions my cousins text me
Why did my popovers not pop?
The usual causes are a cold pan, cold eggs or milk, a batter that is too thick, or opening the oven door too early. Preheat the buttered tin, use room-temperature ingredients and keep the door shut for the first 25 minutes.
Do I need a popover pan?
No. A standard muffin tin makes 12 smaller popovers that are still crisp outside and custardy inside. A popover pan gives a taller shape but isn't required.
Why did my popovers collapse?
They came out before the walls were set. Bake until they are deep golden brown and feel firm, and poke each one with a knife to release steam as soon as it's out of the oven.
Can I make popover batter ahead?
Yes. Cover and refrigerate the batter for up to 24 hours, then let it sit on the counter for 30 minutes and whisk it before pouring. Cold batter won't rise as high.
What is the difference between popovers and Yorkshire pudding?
They use nearly the same batter. Yorkshire pudding is baked in hot beef drippings, usually in a single pan, while popovers are baked in buttered cups and served with breakfast or dinner.
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Published October 28, 2026.