How to Make Popovers (in a muffin tin)

Oddly enough, until a few years ago, I’d never had a popover, despite having seen them in cookbooks for years.

One night I decided to give them a try, to serve with soup, and as it turns out, my family really likes popovers.

how to make popovers in muffin tin

When I posted a photo of these on Instagram (I’m thefrugalgirl over there.), there was some discussion about whether the popovers are the same as Yorkshire puddings, and from what I read on the internet, they are, at least, very similar.

Except that we never eat our popovers with gravy/meat.  We put butter and sometimes honey on them.

At any rate, every American cookbook I’ve ever seen refers to these as popovers, so for the purposes of this blog, popovers they will be.

popover in muffin tin

You can buy a dedicated popover pan, but since my kitchen isn’t particularly enormous, I really, really try not to have unitasker pans.  So I’ve always made my popovers in a muffin tin and it works out just fine.

Almost every popover recipe I’ve ever seen has exactly the same egg/milk/flour proportions; the only differences are in the greasing/baking methods.  I opt for the pan prep method recommended by Cook’s Illustrated in their Baking Illustrated book.

Basically, instead of greasing the pan, you put oil into the muffin cups and then heat the pan before adding the batter.

(Sort of similar to the way you make Apple Pfannekuchen.  Or a Dutch Baby.)

baking illustrated popovers

 

To start, grab a muffin tin and place 1/4 teaspoon oil into the 10 outer cups, leaving the middle two empty.

grease popover pan

Place the pan into the oven and heat it to 400° F.  While the pan heats, make the batter.

Whisk two eggs.

how to make popover batter

Next, whisk in the flour and salt.

add flour and salt

And then whisk in the melted butter.

melted butter

The order of these steps vary in recipes, but I’m not sure it matters a whole lot, honestly.

Pour the batter into a measuring cup so that it’ll be simple to fill the muffin cups.

popover batter in measuring cup for easy pouring

By now, the pan should be piping hot, so carefully take it out of the oven and evenly pour the batter into the 10 greased cups.

popover batter in muffin tin

Place the pan back into the oven (Don’t forget to use potholders! The pan is super hot.) and bake for 30-40 minutes.

Do NOT open the oven door during the baking process.  Opening the oven door causes eggy things like popovers, Dutch babies, and souffles to fall.

During the baking process, the popovers should sort of slide up into a puffy, lopsided shape, and they’ll end up being far larger than you’d think they could possibly be.

popovers

Remove them from the pan right away. Just use a butter knife to help get them out of the pan if they stick a bit.

Serve them while they’re still hot, because they’re awfully delicious that way and also because then the butter you put on them will melt.

Melted butter is marvy-fab.  Obviously.

Oh, one last thing!  One of the recipes I’ve tried in the last few years called for half whole wheat flour, and the whole wheat was surprisingly not-noticeable.  So, go for it

Popovers

Printable Popover Recipe

2 beaten eggs
1 cup milk
1 tablespoon melted butter
1 cup flour
1/4 teaspoon salt

First, heat oven to 400° F.  Next, add 1/4 teaspoon vegetable oil to 10 muffin cups (leave the middle two empty).  Place muffin tin in oven to heat while you make the batter.

In a medium bowl, whisk eggs and milk together.  Add flour and salt; whisk until smooth.  Whisk in melted butter.

Pour batter into a measuring cup for easy pouring.  Remove now-hot tin from the oven and pour batter evenly into the ten oiled cups.

Bake popovers for 30-40 minutes, at which point they should be puffed and crispy.  Serve immediately.

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Chocolate Zucchini Bread

I think the only thing that makes this bread instead of cake is the loaf pan shape. In pretty much every other way, it’s a cake.

But since it’s called bread, you can totally eat it for breakfast.

I wouldn’t recommend that on a regular basis, though. ;)

I found this recipe a few weeks ago while blog-hopping. The blog I found it on didn’t have a printable feature, so I just copied the recipe into a Word document and printed it out.

And that means I have no way of finding the blog where the recipe originated, unfortunately. All I can remember is that it was a small-ish blogspot blog. So, my sincere apologies to the mystery blogger who posted this!

 

Edit: Here’s the original, thanks to a reader!

As with most quick breads, you start by combining the dry ingredients.

Scratch that.

Turn your oven on first, to 350° F. You want it to be hot when you’re ready to put your loaves in the oven.

Ok, back to the dry ingredients. I always like to run cocoa powder, baking soda, and baking powder through a sieve first, since those three ingredients tend to be lumpy.

Lumps are bad.

You sometimes have to use a spoon to get the last bits of cocoa powder through.

Next, you’ll need to combine the wet ingredients, plus the sugar.

And whisk them all together. You can use a fork if you don’t have a whisk.

But if you don’t have a whisk, well, you should buy one. I use mine pretty much every single day.

Now you can mix the zucchini in with the rest of the wet ingredients. I grate mine with the small shredder in my food processor, and I use a packed two cups’ worth of zucchini.

Whisk in the zucchini until it’s evenly distributed.

Then gently mix the wet ingredients into the dry ingredients.

Now it’s ready to pour into your greased loaf pans.

I’ve only ever made this in small loaf pans because that’s what the unknown blogger did. But the recipe does say that you can use a large loaf pan as well. I’m thinking this would probably be a 5×9 pan, not a 4×8…it would probably be too much batter for a 4×8.

My pans are about 3″ x 5 3/4″. I think that’s a pretty standard size for a mini loaf pan.

Bake the small loaf pans for about 25 minutes, or until a toothpick inserted into the center comes out clean.

The recipe says to bake the larger loaf for an hour, but I can’t vouch for that since I’ve never tried it. 9×5-inch quick bread loaves do usually take about that long, but make sure to do the toothpick test before taking your loaf out of the oven.

And if you try the large size, come back and leave a comment telling us about the baking time so I can edit this post.

Let the loaves cool in the pan for about 5 minutes before you try to take them out. The bit of steaming that happens during the 5 minute wait makes the loaves more prone to coming out in one piece.

Chocolate Zucchini Bread

Printable Chocolate Zucchini Bread Recipe

3 eggs
1 cup oil
1 cup sugar
1/4 cup honey
1 tablespoon vanilla
2 cups zucchini, finely shredded
2 2/3 cup flour (the original called for whole wheat, but I used white)
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder

Preheat oven to 350° F.

In a medium bowl, combine the eggs, oil, sugar, honey, and vanilla; whisk until smooth. Stir in the shredded zucchini.

In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, cinnamon, and baking powder.

Stir zucchini mixture into the dry ingredients; mix just until combined.

Divide between four small greased loaf pans or one large greased loaf pan. Bake small loaves for 25 minutes and bake large loaf for 1 hour, or until a toothpick inserted into the center comes out clean.

Cool loaves in pans on wire rack for 5 minutes; remove from pans to cool completely.

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