Muffin Tin Popovers
By Sasha MarxPublished on January 4, 2023
Time
2¼ hours
Yield
Makes 10 popovers
WHAT KIDS ARE SAYING
"I like the outside—it has a crispy outside and tender inside." —Elizabeth, recipe tester, age 10
Ingredients
Before You Begin
We recommend using King Arthur bread flour, which has more protein than most other supermarket bread flours. If you can’t find King Arthur, another bread flour will work, but your popovers might not be quite as tall.
Instructions
- In medium bowl, whisk together flour, salt, and sugar. In large bowl, whisk eggs until foamy and light-colored, about 1 minute. Set aside both bowls.
- In medium microwave-safe bowl, combine milk and butter. Heat in microwave at 50 percent power for 1 minute and 30 seconds. Stop microwave and use clean whisk to stir mixture. Heat in microwave at 50 percent power until butter is melted, about 1 minute and 30 seconds. Use oven mitts to remove bowl from microwave.
- Pour milk mixture into bowl with eggs and whisk until well combined.
- Add flour mixture and whisk until smooth and no lumps of flour remain. Transfer batter to large liquid measuring cup. Cover measuring cup with plastic wrap and let sit at room temperature for 1 hour.
- While batter sits, adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
- After batter has sat for 1 hour, whisk batter to recombine, then pour into outer 10 muffin tin cups, leaving 2 middle cups empty (batter will not quite reach tops of cups).
- Place muffin tin in oven. Bake popovers for 12 minutes. Without opening oven door, reduce oven temperature to 300 degrees and continue to bake for 20 minutes.
- Open oven door, use oven mitts to pull out oven rack, and use toothpick to poke small hole in top of each popover (ask an adult for help; see “Step-by-Step: Popping Popovers,” below.) Return popovers to oven and bake until deep golden brown, 8 to 10 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Use toothpick to poke each popover again and let cool in muffin tin for 5 minutes. Using your fingertips, gently wiggle popovers to loosen from muffin tin and transfer directly to cooling rack. Serve warm.
Time
2¼ hoursYield
Makes 10 popoversWHAT KIDS ARE SAYING
"I like the outside—it has a crispy outside and tender inside." —Elizabeth, recipe tester, age 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Kids will be amazed at how tall these popovers rise in the oven—especially since there’s no yeast or chemical leaveners (baking powder or baking soda) in this batter. Instead, these popovers rely on the power of steam to give them a lift! A hot oven plus a wet batter means the water in the batter evaporates quickly, expanding these popovers sort of like air inflates a balloon. (If your oven has a window, encourage your young chef to observe their baking popovers every few minutes to see them puff up.) Using higher-protein bread flour instead of all-purpose means there’s enough structure in the popovers to support that rapid rise and keep them from collapsing—but letting the steam out part way through baking helps prevent collapse too.
Before You Begin
We recommend using King Arthur bread flour, which has more protein than most other supermarket bread flours. If you can’t find King Arthur, another bread flour will work, but your popovers might not be quite as tall.
Instructions
- In medium bowl, whisk together flour, salt, and sugar. In large bowl, whisk eggs until foamy and light-colored, about 1 minute. Set aside both bowls.
- In medium microwave-safe bowl, combine milk and butter. Heat in microwave at 50 percent power for 1 minute and 30 seconds. Stop microwave and use clean whisk to stir mixture. Heat in microwave at 50 percent power until butter is melted, about 1 minute and 30 seconds. Use oven mitts to remove bowl from microwave.
- Pour milk mixture into bowl with eggs and whisk until well combined.
- Add flour mixture and whisk until smooth and no lumps of flour remain. Transfer batter to large liquid measuring cup. Cover measuring cup with plastic wrap and let sit at room temperature for 1 hour.
- While batter sits, adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
- After batter has sat for 1 hour, whisk batter to recombine, then pour into outer 10 muffin tin cups, leaving 2 middle cups empty (batter will not quite reach tops of cups).
- Place muffin tin in oven. Bake popovers for 12 minutes. Without opening oven door, reduce oven temperature to 300 degrees and continue to bake for 20 minutes.
- Open oven door, use oven mitts to pull out oven rack, and use toothpick to poke small hole in top of each popover (ask an adult for help; see “Step-by-Step: Popping Popovers,” below.) Return popovers to oven and bake until deep golden brown, 8 to 10 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Use toothpick to poke each popover again and let cool in muffin tin for 5 minutes. Using your fingertips, gently wiggle popovers to loosen from muffin tin and transfer directly to cooling rack. Serve warm.
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