1 hour serves 8-10

Herbed Popovers

Like to cook but not the most confident Baker? Same. We love these pretty popovers because they’re easy. And pretty. Popovers are made with a batter, not a dough so no raising yeast, kneading and coating your kitchen in a dusting of flour. It helps to have a special popover pan to create the most dramatic “pop” but a regular muffin tin will also work. Feel free to swap out any fresh herb for the chives in this recipe. You can also omit the onion powder to create a less savory version that pairs perfectly with your favorite jam or marmalade. Remember to plan ahead and have your eggs and milk at room temp. Popovers are best baked and served immediately but the batter can be made in advance, see recipe notes. Makes 12 popovers.

PREP: 5 min. PASSIVE: 55 min. DIFFICULTY Easy


  • 3 large eggs, room temperature
  • 1 1/2 C whole milk, room temperature  
  • 1 1/2 C all purpose flour
  • 1 1/4 t sea salt 
  • Neutral non-stick cooking spray
  • 1 t onion powder
  • 1/2 t baking powder
  • 2 T finely minced fresh chives
  • 4 T (half stick) room temperature butter sprinkled with coarse salt (we like Maldon) for serving
  • Optional Popover muffin tin-we prefer the smaller cup version and do recommend investing in a dedicated popover pan. Once you make them you’ll likely add your own versions to your repertoire.
  • A Stick blender is useful but optional
  • Optional 1 1/2 Quart/6 Cup wide mouth Ball or Mason jar
  • Oven temperatures vary so it’s a good idea to make a test batch to see if you need to adjust your baking time.
  1. Have your eggs and milk at room temperature and the additional ingredients measured out.
  2. In a deep mixing bowl or large jar mix the eggs and milk until frothy, about 1 minute.
  3. Add the flour, salt, onion powder, and baking powder to the batter and blend until combined, about 30 seconds.
  4. Add 1 T of the minced chives to the batter and stir. Reserve remaining 1 T chives.
  5. At this point the batter will keep in the jar with a tight fitting lid or in a storage container, refrigerated, for 2 days. Before proceeding bring batter to room temperature (about 1 hour) and mix for 1 minute with stick blender or beater.
  6. Move oven rack to lowest position and preheat oven to 425°F.
  7. Spray paper towel with cooking spray and lightly wipe the inside of the muffin cups and rims.
  8. When oven has preheated fill each muffin cup 3/4 of the way full. Sprinkle reserved 1 T chives on top of each popover. You don’t have to be too fussy or precise, just distribute the 1 T as evenly as possible among the cups.
  9. Bake popovers for 15 minutes, they should have begun “popping” up. Lower oven temperature to 350°F but don’t open the oven door. Keep an eye on them and cook for another 15 to 20 minutes. Until they have puffed up and are golden brown.
  10. Remove popovers from oven and quicky transfer from muffin tin to a cooling rack. Carefully use a sharp knife to slice a small incision on the bottom stem of each muffin, and another on the flat bottom. This allows the steam to escape and will prevent the popovers from drooping. Serve immediately with softened butter sprinkled with coarse salt.


Herbed Popovers

Amount per 53

  • 99kcal

  • 3.23g

  • 2.23g

  • 16.29g


Recipe developed by   Jennifer Borchardt