Easy Muffin Tin Popovers | Vegetarian Yorkshire Puddings
Last updated on July 1st, 2026
Baskets filled with warm, light and buttery Easy Muffin Tin Popovers are the highlight of any holiday brunch or dinner. This 5-ingredient recipe doesn’t require a special pan, and you can have them baked in just 30 minutes.
What are popovers?
Popovers are light rolls like Yorkshire puddings. They’re shaped like a muffin and made from a thin batter of eggs, flour, butter, milk and salt.
The key difference is that these popovers are baked with vegetable oil non-stick cooking spray rather than oils or roast drippings in a 12-cup muffin tin. The result is a light and fluffy roll with an almost custardy interior that has a buttery, slightly eggy flavour.
Here’s everything you’ll need to make these Easy Muffin Tin Popovers
- 3 large eggs, room temperature
- 1½ cups (355 ml) milk, room temperature
- 1½ cups (195 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher or fine sea salt
- 2 tablespoons (28 grams) butter, melted
- Vegetable oil non-stick cooking spray
Their height is produced by the steam generated by the liquid in the batter. The gluten in the flour works with the protein from the eggs to create the structure that traps the steam, propelling those crispy tops upward and creating open steam pockets for butter, jam or gravy.
☁️ The secret to hollow popovers
To guarantee your muffin tin popovers bake up with a gorgeously tall puff and a light, custardy centre, always bring your milk and eggs to room temperature before mixing.
Because this simple five-ingredient recipe skips baking powder completely, the dramatic rise relies entirely on the steam created inside the hot oven.
When cold liquids straight from the refrigerator hit your preheated tin, the sudden temperature drop shocks the batter and stops the expanding steam in its tracks.
Having your liquid base at room temperature allows the eggs to whip into a lighter mixture that traps air bubbles beautifully during the blend.
This uniform mixture reacts instantly with the heat, pushing the sides of the rolls up for that classic, airy texture that pulls apart beautifully at the table.
Popovers are best enjoyed hot, straight from the oven. As soon as they emerge from the oven, they will start to settle a bit and begin to firm up.
But let’s be honest, even popovers that have been sitting a little longer will still be soft and chewy inside, even if they’re missing that crispy crust.
Delicious served hot with butter or gravy for dinner, these days we typically enjoy these Vegetarian Yorkshire Puddings with honey or preserves for breakfast. Try them served with a couple of jammy eggs, greens and these Potatoes au Gratin with Gruyère or this Easy Make Ahead Gravy for a decadent holiday brunch!
Try these Rosemary Parmesan Scones or this Brown Sugar Dutch Baby recipe next.
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Easy Muffin Tin Popovers | Vegetarian Yorkshire Puddings
Ingredients
- 3 large eggs room temperature
- 1½ cups milk room temperature
- 1½ cups all-purpose flour
- 1 teaspoon kosher or fine sea salt
- 2 tablespoons butter melted
- Vegetable oil non-stick cooking spray
Instructions
- Spray non-stick muffin pan with non-stick cooking spray, including both the bottoms and the sides so they’ll pop out easily. Place pan on the middle rack with sufficient space above it to accommodate the rise and preheat oven to 400ºF (200ºC).
- In a medium-sized mixing bowl or a batter bowl, whisk together the eggs and milk until well combined.
- Add flour and salt and beat until frothy and no lumps remain (you can use a whisk, egg beater or even a blender — I use an egg beater). The batter should be smooth with loads of tiny bubbles throughout.
- Lastly, pour in melted butter and whisk again until smooth.
- Remove muffin tin from oven and quickly divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 30 minutes until golden brown. Remove from oven and turn out into a wire cooling rack, then let sit just until cool enough to handle, about 5 minutes. Transfer to a serving basket and serve immediately with more butter on the side.
