Popovers

These Popovers are light, airy little clouds with a crisp exterior and a soft, tender interior. Simple and delicious, you can make them right in your muffin tin.

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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.

Popover on a wooden cutting board with a bowl of honey.

Easy popovers Recipe

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.

Preheat the muffin tin. Warming the tin before adding the batter gives the popovers a head start. It’s a simple step, but it makes a big difference in the final rise and texture.
Grease thoroughly. Coat all sides of each muffin cup with nonstick spray to ensure easy release.
Keep the oven door closed. The steam trapped inside the oven is essential for rising, so resist the urge to peek!
Serve immediately. Popovers deflate quickly as they cool, so enjoy them hot from the oven for the best texture.