Last updated on March 26th, 2026
Baskets filled with warm, light and buttery Muffin Tin Popovers are the highlight of any holiday brunch or dinner. This easy 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 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
The secret to lofty popovers? A combination of room temperature eggs and milk and a HOT oven.
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.
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 quick and easy Muffin Tin Popovers 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 Simple Make Ahead Gravy for a decadent holiday brunch!
Try these Rosemary Parmesan Scones or this Brown Sugar Dutch Baby recipe next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
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.
Leave a Reply