Baking Popovers in a Muffin Tin

As we get ready to move I’m trying to use up everything in the pantry. What can you make when you have just a little flour left, a few eggs and some butter on hand. Popovers! I’ve shared this recipe before but it’s worth repeating. Making popovers is so easy if you haven’t tried it yet you should.

 

Pretty simple and fail proof. The hardest part is waiting once you’ve put the popovers in the oven. The batter can even be made ahead of time and stored in the refrigerator, if you want. Popovers are best right from the oven. Serve with butter, jams, or other sweet or savory spreads. I have two popover pans, which make the most perfect popovers every time. One pan makes 12 mini popovers while the other pan makes 6 large popovers. Depending on how many people we have for dinner dictates which pan I will use.

                                        
                                       

This is the recipe I usually use when I have my popover pans. 

 

Popovers

 

Ingredients:

 

1 popover pan

1 ¼ cup flour

¼ tsp. salt

3 large eggs

1 ¼ cup milk

2 Tbsp. butter cut into either 6 or 12 pieces, depending on what size popover pan you are using

1 Tbsp. butter, melted

 

Directions:

 

Oil or spray (with nonstick oil) popover pan. Preheat your oven to 400 and set the rack in the middle of the oven. Preheat the popover pan for about 2 minutes.

Blend the flour, salt, eggs, milk and melted butter until the mixture has the consistency of heavy cream. This can be done in a food processor, a blender an electric mixer or by hand. Batter should be at room temperature.

                                        
                                        

Place 1 small piece of butter in each cup and place back in the oven until the butter is bubbling, about one minute. Fill each cup half full with batter and bake for 20 minutes. Reduce the oven to 300 degrees and continue to bake for 20 minutes. Serve immediately.

Popovers are not hard to make and my family considers them a real treat. They are best eaten warm. Leftovers probably won’t be a problem as I’m sure your family will eat them right up!

 

But Can You Make Popovers in a Muffin Tin?

 

Of course when I went to look for my popover pan I realized it was already packed! The question was can you make popovers in a muffin tin? Absolutely. I used a slightly different recipe as I only wanted to make a small batch of 6 popovers. Here is the adjusted recipe.

 

Popovers in a Muffin Tin

 

Ingredients:

 

6 tsp. butter

2 large eggs

1 cup milk

¼ tsp. salt

1 cup flour

 

Directions:

 

Preheat your oven to 425. Place 1 tsp. of butter in each of six cavities of your muffin tin. Set aside.

 

In a large bowl, beat eggs until frothy. Beat in the milk and then add the salt and flour. Whisk until the batter becomes smooth. The batter will resemble thin pancake batter.

 

Place the muffin tin with the butter in the oven for 3-4 minutes, this allows the pan to heat up and the butter to melt. When you pull the pan out of the oven, quickly divide the batter evenly into the buttered muffin cups.

 

Place bake in the oven and bake for 25 minutes, until the popovers are dark golden brown. Serve immediately.

 

The popovers were eaten immediately. It doesn’t matter if you use a special popover pan or a muffin tin to make your popovers. Both ways are delicious!