No special equipment needed - this recipe for light and fluffy popovers can be mixed by hand, baked in a regular muffin pan, and requires just a handful of ingredients. To adjust the servings in this recipe, click on the number next to servings.
0 Important: Let eggs and milk come to room temperature before you start cooking. The popovers will not rise properly without this step.
1 Preheat oven to 450°F / 232°C.
2 Place a 12-cup muffin pan in the oven as it preheats.
3 In a large mixing bowl, whisk eggs well. Whisk in milk, sugar, salt, and oil.
4 Add flour to the mixture in three additions, whisking gently after each addition until just combined. (Be careful not to overmix - it’s okay if some small lumps remain.
5 Remove hot muffin pan from the oven and carefully (the pan is very hot!) place it on a large rimmed sheet pan. (Note: This is optional, but useful to catch any drips that might occur during transferring / baking.)
6 Brush the insides of the muffin spaces with oil. (You can do this with a pastry brush or by dipping a clean paper towel in the oil and rubbing it in the muffin tin.)
7 Pour batter into muffin tin spaces right up to the top (you may have a small amount of batter left after the pan is full; discard any extra).
8 Return pan to oven. Reduce oven temperature to 400°F / 204°C. Bake until popovers aren golden brown and very puffy, about 33-35 minutes.
9 While the popovers bake, mash together ingredients for cinnamon butter - softened butter, sugar, and ground cinnamon.
10 Serve popovers warm, with cinnamon butter.
