These easy popovers bake up tall, golden, and fluffy with just a few simple ingredients.
Popovers have a reputation for being fussy, but they’re actually wonderfully simple to make. You don’t even need a special pan—just a standard muffin tin! With the right techniques, you can get beautifully puffed popovers every time.
This version includes a savory twist with fresh herbs, but they’re completely optional. Stick with the basics or add your favorite seasoning for a fun variation.
Why You’ll Love This Popovers Recipe
- Quick and easy. Just a few ingredients and minimal prep.
- No special equipment. A standard muffin pan works great.
- Versatile. Enjoy them plain or add your favorite herbs.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- Eggs – Large eggs help give the batter structure and puff.
- Milk – Warm milk encourages a good rise. Aim for 100-110°F (38-43°C).
- Salt – Just a bit to enhance the flavor.
- All-purpose flour – Provides structure for the popovers.
- Seasoning (optional) – Try herbs like thyme, rosemary, or a favorite blend.
- Unsalted butter – Adds flavor and richness.
How to Make Popovers
Popovers are all about simple techniques and a bit of kitchen confidence. Here’s the quick rundown:
- Warm the eggs and milk. Place uncracked eggs in a bowl of warm water for 10 minutes, and warm the milk to 100-110°F (38-43°C). This helps the batter puff up properly.
- Prep the pan. Preheat oven and position a rack on the lowest level. Grease your 12-cup muffin pan really well (don’t forget the space between the cups!).
- Mix the batter. Whisk the ingredients until well combined and frothy. The batter will be thin, and a few lumps are totally fine.
- Fill and bake. Fill your muffin cups about two-thirds full and get them straight into a hot oven. Don’t open the door while they’re baking—it’s hard, but trust pays off! Once they’re beautifully puffed and golden, you’re good to go
- Serve. If you’re serving them right away, pierce the tops to let steam escape. Want to hold them for later? Bake a few extra minutes to help them keep their shape.
Do I need a popover pan?
Nope! While a popover pan can give you a bit more height and crisp edges, a regular muffin pan works wonderfully. It’s a great place to start if you’re new to making popovers.
Tips for Success
- Warm your ingredients. Let the eggs sit in warm water and gently heat the milk so everything blends well.
- Mix by hand. A whisk is all you need! The batter should be frothy but can have a few lumps.
- Work quickly. Fill the muffin pan and get it in the oven right away.
- Don’t open the oven door. Sudden changes in temperature can cause popovers to deflate.
- Want to plan ahead? You can mix the batter and refrigerate it for up to 1 hour. Bring it to room temperature and whisk briefly before baking. Baked popovers can also be made earlier in the day and reheated in a low oven just before serving.
Variations
- Cheesy Popovers: Stir in a few tablespoons of grated Parmesan or sharp Cheddar.
- Garlic & Herb: Add garlic powder or minced roasted garlic along with your favorite herbs.
- Sweet Popovers: Skip the herbs and add a pinch of sugar and a little vanilla for a lightly sweet version.
Serving Suggestions
- Serve warm with butter, jam, or honey for a simple treat.
- Pair with soups or stews for a cozy meal.
- Use them in place of rolls for a fun dinner twist.
- Add a savory filling (like scrambled eggs or chicken salad) for a popover sandwich.
How to Store
Popovers are best the day they’re made, but leftovers can be stored at room temperature in an airtight container for up to 1 day. Reheat in a 300°F oven for about 5 to 10 minutes to refresh their crispness.
You can also freeze them! Let them cool completely, then place in a zip-top freezer bag. Freeze for up to 2 months. Reheat directly from frozen in a 325°F oven until warmed through and crispy.
More Easy Bread Recipes
Get the Recipe:
Herbed Popovers
These easy popovers bake up golden and airy using a muffin pan. Add herbs or keep them classic!
Ingredients
- 4 large eggs
- 1 1/2 cups (360 ml) milk, lukewarm (100-110°F/38-43°C)
- 1/2 teaspoon salt
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 to 2 teaspoons your preferred seasoning**
- 3 tablespoons (42 g) unsalted butter, melted
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Instructions
- Place the uncracked eggs in a bowl and cover with about 1 cup of warm water. (Use warm tap water that feels comfortably warm to the touch but not hot.) Let sit for 10 minutes.
- Preheat oven to 450°F (230°C). Place the oven rack in the bottom position of the oven. Grease a 12-cup standard muffin pan, making sure to grease the areas between the cups as well so that the tops of the popovers don't stick to the pan.
- Once the oven is preheated, crack the warmed eggs into a large bowl. Add the milk and salt, and whisk until thoroughly combined.
- Add the flour and seasoning at once to the egg mixture. Whisk until the mixture is frothy. You should see little bubbles on the surface of the mixture. A few small lumps in the batter are okay. The batter will be thin.
- Working quickly, stir in the melted butter.
- Transfer the batter to the prepared pan, filling each muffin cup about 2/3 full.
- Bake for 20 minutes. Without opening the oven door, reduce the oven temperature to 350°F. Continue baking for 10 to 15 minutes, or until the popovers are a deep, golden brown.
- If serving immediately, insert the tip of a knife into the top of each popover to release steam. If you aren't serving the popovers immediately, you may want to bake them an additional 5 minutes to help them keep their shape. If necessary, place another oven rack near the top of the oven and place a baking sheet on top to keep the popovers from browning too much.
Notes
- *I like to use an Italian seasoning blend, but feel free to change the seasoning to complement your meal.
- Recipe and method very slightly adapted from King Arthur Flour.
- Popovers are best served fresh, but you can store them in an airtight container at room temperature for a day. Reheat 5-10 minutes in a 300°F (150°C) oven.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
4 Comments on “Herbed Popovers”
I think I’ve made really great popovers exactly once! It’s time to give them another go…love the herbal infusion!
I adoooore popovers! And these herbed ones look like the perfect side dish for any dinner!
Tried this recipe of popovers. Oh my god.. They turned out awesome. Will Definitely make them again.
I’m so glad you liked them, Neeta! I need to make another batch soon!