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 ½ cups (360 ml) milk, lukewarm (100-110°F/38-43°C)
- ½ teaspoon salt
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ 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”
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!
I adoooore popovers! And these herbed ones look like the perfect side dish for any dinner!
I think I’ve made really great popovers exactly once! It’s time to give them another go…love the herbal infusion!