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–+ servings
deflated popovers on rack and in bowl

Easy Popover Recipe in a Muffin Tin

Amber Bondar
Homemade popovers made with vegetable oil in regular muffin tins. This family recipe makes 24 popovers with a dark, well-browned shell and moist, eggy interior. They rise into tall, rounded mounds during baking and naturally deflate as they cool.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, British Inspired, Canadian
Servings 24 Popovers
Calories 188 kcal

Equipment

Ingredients
  

  • 2 Cups White All Purpose Flour
  • ½ Tsp Salt
  • 2 Tbsp White Sugar
  • 2 Tbsp Vegetable Oil
  • 2 Cups Milk
  • 4 Eggs

For Muffin Tin

  • 24 Tbsp Vegetable Oil *Other high smoke point oil

Instructions
 

  • Preheat the oven to 400°F (204°C).
  • In a large mixing bowl, combine the flour, salt and white sugar.
    2 Cups White All Purpose Flour, ½ Tsp Salt, 2 Tbsp White Sugar
  • Add the milk, eggs and 2 tablespoons of vegetable oil.
    2 Cups Milk, 4 Eggs, 2 Tbsp Vegetable Oil
  • Mix until the batter is smooth and pourable, with no large lumps of dry flour.
  • Add 1 tablespoon of vegetable oil to each cup of two standard 12-cup muffin tins. Place a rimmed baking tray on a lower oven rack to catch any oil that may spill over.
  • Carefully place the muffin tins in the hot oven to heat the oil.
    • In the traditional family method, the oil is heated until the first sign of smoking or spitting. Watch the pans closely and never leave them unattended. Do not continue heating oil that is smoking or spitting, as it can ignite or cause burns.
  • Carefully remove the hot muffin tins and place them on a heatproof surface. Pour the popover batter into each cup, filling slightly more than halfway but no more than three-quarters full. Avoid splashing the hot oil.
  • Return the muffin tins to the oven and close the door. Bake at 400°F for 50–55 minutes without opening the oven door during the main rising period.
  • The popovers are ready when they have puffed into tall, rounded mounds and developed a very dark, well-browned outer shell.
  • Carefully remove the popovers from the muffin tins and serve warm. The popovers will naturally deflate somewhat as they cool.

Notes

Hot Oil Safety: The muffin tins contain a substantial amount of very hot oil. Use sturdy oven mitts, keep the tins level and take care when adding the batter. Keep a suitable kitchen fire extinguisher nearby. Never use water on burning oil. If an oven fire occurs, turn off the heat and keep the door closed.
Batch Size: This recipe makes 24 popovers using standard muffin tins. The oil used to prepare the muffin cups is additional to the 2 tablespoons mixed into the batter.

Nutrition

Serving: 1PopoverCalories: 188kcalCarbohydrates: 9gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 29mgSodium: 68mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 60IUVitamin C: 0.04mgCalcium: 34mgIron: 0.4mg
Keyword easy popover recipe, homemade popovers, muffin tin popovers, Popover recipe, popovers in muffin pan, vegetable oil popovers, Yorkshire pudding
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