Easy Muffin Tin Popovers

If you’ve ever wanted the puff and drama of popovers without pretending you own a giant popover tin or watching a soufflé collapse like my confidence on date night, welcome. These are muffin tin popovers: all the lofty, nooks-and-crannies goodness, baked in a pan you already own and with almost no dignity required. They’re crunchy on the outside, pillowy inside, and surprisingly forgiving — which is great because I’m not.

Once I tried to be a helpful spouse and woke up the kids early to test a batch. My husband, bless him, thought “spray the pan” meant “spray liberally like you’re power-washing the kitchen.” We had an avalanche of oil, a few panicked sizzles, and a popover that went rogue and ballooned right over the top like it was escaping. The kids declared it a hat, I declared it “experimental breakfast,” and the dog ate the evidence. Five stars for chaos, zero for my pride.

Time-Saving Hacks

– Use a blender or whisk like you mean it — fewer bowls, less remorse.
– Spray the muffin tin once, then line half the cups with parchment if you’re feeling lazy and slightly guilty. Saves scrubbing later.
– Bake a double batch and freeze extras. Toast from frozen for instant proud-parent moments without going full Martha.

Serving Ideas

– Slather with butter and a drizzle of honey. If someone judges, have them make their own.
– Fill with scrambled eggs, cheese, and chives for breakfast smugness. Serve with coffee like you planned the whole thing.
– Savory option: pulled pork or shredded chicken, a little slaw — serve with beer if the kids drove you nuts.
– Keep it simple: butter, salt, inhale. No shame in basic pleasures.

What to Serve It With

✔Tips & Mistakes

Pro tip: Preheat the muffin tin in the oven. Pour cold batter into hot cups and magic happens.
Don’t open the oven in the first 10–12 minutes unless you enjoy flat popovers and emotional damage.
If they stick, let them cool a bit — they’ll loosen. And yes, that pan is too small; we all use what we have.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Wrap in foil or keep in an airtight container; reheat in a hot oven or toaster oven to bring back the crisp. Microwave = sad, soggy results.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Add cheese to the batter for savory popovers, fold in berries for sweet ones, or toss in herbs for grown-up flavor.

Frequently Asked Questions

Easy Muffin Tin Popovers

These delightful popovers are baked in a muffin tin for a quick and easy treat.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups all-purpose flour
• ▢ 1 cup milk Whole milk is preferred for creaminess.
• ▢ 3 large eggs
• ▢ 1 tablespoon butter Melted for extra flavor.
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• Grease a muffin tin with some melted butter.
• In a bowl, whisk together the flour and salt.
• In another bowl, mix the eggs and milk until combined.
• Add the wet ingredients to the dry ingredients and stir gently until just mixed.
• Pour the batter into the prepared muffin tin, filling each cup half full.
• Bake for 25–30 minutes, or until the tops are golden and puffed.
• Remove from oven and let cool for a few minutes before serving.

Notes

Try serving these popovers with some jam or honey for added sweetness!