Light, fluffy, and extremely versatile, there’s nothing quite like a fresh popover straight from the oven. They rise beautifully with minimal effort, creating a crisp exterior and a soft, airy center that feels almost magical. Even better, they’re surprisingly simple to make—no special equipment required, just a hot oven and a basic batter. I love baking up a batch on Saturday mornings so I can enjoy them throughout the weekend, whether I’m pairing them with breakfast, serving them alongside a cozy dinner, or snacking on one warm with butter and jam.
Nothing compares to popovers straight from the oven. They are light, airy little clouds with a crisp exterior and a soft, tender interior, a bit like Yorkshire pudding. This recipe is simple and delicious, and the best part is that it bakes perfectly in a standard muffin tin with no special pan required.
I love making these on weekend mornings when I want something easy to prepare but a little special and different. I find popovers are also incredibly versatile. I’ll eat them for breakfast, as a savory snack with cheese, herbs, or ham, or alongside a roast or hearty stew for dinner. I can even turn them into dessert! So, grab a muffin tin, preheat your oven, and try these at home. Once you taste that first warm bite, you will see why I think popovers are so delightful.
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Gather all ingredients and preheat the oven to 450°F.
Combine the eggs and milk: In a large bowl, whisk together 4 eggs, 2 cups of milk, and ½ tsp salt until smooth.
Add the flour: Gradually add 2 cups of flour, whisking until the batter doesn’t have any lumps. Let the dough rest at room temperature for 5–10 minutes. Meanwhile, place a muffin tin into the preheated oven for 3 minutes to heat up.
Fill the muffin tin: Remove the hot muffin tin from the oven and generously spray each cup thoroughly with nonstick cooking spray. Carefully fill each of the muffin cups about ¾ full with batter.
Bake: Bake at 450°F for 15 minutes. Do not open the oven during this time; the steam is what makes the popovers rise. Reduce the oven temperature to 350°F and continue baking for another 15–18 minutes, or until the popovers are golden, puffed, and set.
Serve: Serve immediately while warm to prevent them from collapsing. Top with butter, honey, or jam if desired.
Keep in mind that popovers puff best without extra fillings in the oven. For sweet or savory additions, lightly fold them in or add toppings after baking for best results. Some of my favorites include:
There are so many ways I love to enjoy these popovers. I can literally eat them with every meal! For breakfast, I split them in half and slather them with butter, jam, or a spoonful of honey. For a little more substance, I’ll add cheese, ham, or scrambled eggs for a mini breakfast sandwich.
For dinner, I like to use the popovers to soak up all the goodness left in my bowl from soup like this cozy split pea soup, or a hearty Brunswick stew. I’ll even turn the popovers into a sweet treat by dusting with powdered sugar, drizzling with maple syrup, or caramel sauce.
Popovers are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day, so eat them quickly.
For longer storage, let them cool completely, then freeze in a zip-top bag for up to 1 month. Reheat in a 350°F oven for 5–7 minutes to bring back some of that puff and crispness.
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