🍽️ Recipe: Creamy Popover Muffins
Prep time: 10 minutes
Cook time: 30-35 minutes
Servings: 12 muffins
Ingredients
3 Large eggs (room temperature)
1 cup Whole milk (room temperature)
1/4 cup Heavy cream
1 ½ cups All-purpose flour
½ tsp Salt
2 tbsp Unsalted butter, melted (plus extra for greasing)
1 tsp Vanilla extract (optional for sweet versions)
Instructions
Preheat & Prep: Preheat your oven to 400°F (200°C). Heavily grease a standard muffin tin or a popover pan with butter or non-stick spray. Place the empty pan in the oven for 5 minutes to get it piping hot.
Whisk the Liquids: In a large bowl, whisk the eggs, milk, heavy cream, and melted butter until well combined and slightly frothy.
Add Dry Ingredients: Sift in the flour and salt. Whisk until the batter is mostly smooth (a few tiny lumps are fine; over-mixing will make them chewy instead of airy).
Fill the Pan: Carefully remove the hot pan from the oven. Fill each cup about 2/3 full.
The “No-Peek” Bake: Bake for 20 minutes. Then, without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 10–15 minutes until deep golden brown.
Release Steam: Remove from the oven and immediately prick the side of each muffin with a toothpick or small knife. This lets steam escape and prevents them from getting soggy.
💡 Notes & Chef’s Tips
Room Temp is Key: If your eggs and milk are cold, the muffins won’t “pop.” The steam reaction requires the batter to hit the heat quickly.
The Golden Rule: Do not open the oven door during the first 20 minutes. A sudden drop in temperature will cause the muffins to collapse instantly.
Savory Swap: Omit the vanilla and add ½ cup of grated Gruyère cheese and a pinch of black pepper to the batter for a savory dinner roll version.
🥗 Nutritional Info (Per Serving)
Nutrient Amount
Calories 145 kcal
Total Fat 8g
Carbohydrates 14g
Protein 5g
Sugar 1g
✨ Benefits
Low Sugar: Unlike standard muffins, these rely on eggs and steam for volume rather than heaps of sugar and oil.
Versatile: They pair perfectly with sweet jam for breakfast or savory gravy for dinner.
Light Texture: Because they are mostly air, they feel much lighter on the stomach than dense quick breads.
❓ Common Q&A
Q: Why did my popovers deflate?
A: This usually happens if the oven door was opened too early or if you didn’t prick them to release steam immediately after baking.
Q: Can I make the batter ahead of time?
A: Yes! You can rest the batter in the fridge for up to 2 hours. Just whisk it gently before pouring into the hot pan.
Q: Do I need a special popover pan?
A: Nope. A standard muffin tin works great, though the “pop” might be slightly less dramatic than in a specialized deep-well pan.