Mini PopOvers

Sal Morgera


When I was younger, my father would take us out to eat on a Friday or Saturday night to the Country Tavern. It is here that we discovered PopOvers. My Dad and I loved these wonderful puffs of delight. After many years of adjusting this recipe I came up with this. A miniature version. This is in memory of my Dad. Miss you Dad. This is for you.


★★★★★ 1 vote

4-6 about 30-34 mini popovers
15 Min
30 Min


  • 3
    mini muffin pans
  • 1 c
    sifted unbleached all-purpose flour
  • 1/2 tsp
  • 1 c
  • 1 Tbsp
    butter, melted
  • 2
    eggs, slightly beaten
  • 1 tsp
    vanilla extract

How to Make Mini PopOvers


  1. Get all ingredients together.
  2. Preheat oven to 450 degrees. Generously butter the muffin tins, and set aside.
  3. In a mixing bowl, stir together the sifted flour and the salt. Wisk in the milk, melted butter, and slightly beaten eggs. Wisk until well blended. The batter should have the consistency of thick cream. Set aside. Give a stir just prior to filling tins.
  4. When the oven is preheated place buttered tins into the center of the oven, about 2 minutes. Watch carefully, you don't want the butter to burn. Remove tins after about 2 minutes and fill with batter no more than two-thirds full.
  5. Bake in the center of the oven for 15 minutes. Lower oven to 350 degrees and continue to bake 15-20 more minutes or until well risen and rich golden brown. Do not open the oven door. Even if they look done. Brown is good, golden brown is much better. Even if they look like they are done and you still have 10 minutes on the clock. Let them cook. If you don't they will have an eggy texture.
  6. You can make it your own. Apple butter or cinnamon butter go great. Instead of vanilla use almond extract. Drizzle with pure maple syrup or honey. Add some shredded cheese. You will just love these, and they are worth the effort. Enjoy.

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