My mom has been making these popovers for years. She has tweaked her recipe over the years into something that any aspiring cook can handle; a four ingredient recipe!

What are popovers?

Popovers are a bread item; not to be confused with muffins! You can cook them in muffin tins, however popover tins work best. The egg in the mixture ensures that your popovers will almost double their size and swell when you cook them, hence the term "pop over". Popovers basically have a huge hollow center (they're not dense like muffins). The insides are soft and moist and the outside is crispy. They can be served for breakfast with condiments of your choice (my favorite combination is blueberry jam and butter!) or, you can use them in place of dinner rolls. In fact, I've seen popovers served in a lot of restaurants in place of a typical dinner roll or bread loaf.

1 cup milk
3 whole eggs
1 cup flour
dash of salt

Ensure that all ingredients are at room temperature before starting.

Place ingredients in a mixing blender in order of liquids to solids (milk first, eggs next, flour then salt). 

Blend all together for 15-30 seconds. Do not overblend longer than necessary. 

Pour batter into very well greased popover tin. These are known to stick if not enough oil or butter is used to grease the sides of the tins. If you don't have a popover tin, a muffin tin will do.


Cook 20 minutes at 400 degrees.

Turn heat down to 350 degrees and cook an additional 10 minutes.

Remove from oven and pop out of tins immediately.


Serve warm with condiments of your choice (typically served with butter and jam) and enjoy!