Pop right over to your kitchen and bake up a batch of these tall breakfast treats.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In medium bowl, whisk together flour, salt, and sugar. In large bowl, whisk eggs until foamy and light-colored, about 1 minute. Set aside both bowls.
In medium microwave-safe bowl, combine milk and butter. Heat in microwave at 50 percent power for 1 minute and 30 seconds. Stop microwave and use clean whisk to stir mixture. Heat in microwave at 50 percent power until butter is melted, about 1 minute and 30 seconds. Use oven mitts to remove bowl from microwave.
Add flour mixture and whisk until smooth and no lumps of flour remain. Transfer batter to large liquid measuring cup. Cover measuring cup with plastic wrap and let sit at room temperature for 1 hour.
While batter sits, adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray 12-cup muffin tin, including top, with vegetable oil spray.
After batter has sat for 1 hour, whisk batter to recombine, then pour into outer 10 muffin tin cups, leaving 2 middle cups empty (batter will not quite reach tops of cups).
Place muffin tin in oven. Bake popovers for 12 minutes. Without opening oven door, reduce oven temperature to 300 degrees and continue to bake for 20 minutes.
Open oven door, use oven mitts to pull out oven rack, and use toothpick to poke small hole in top of each popover (ask an adult for help). Return popovers to oven and bake until deep golden brown, 8 to 10 minutes.
Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack. Use toothpick to poke each popover again and let cool in muffin tin for 5 minutes. Using your fingertips, gently wiggle popovers to loosen from muffin tin and transfer directly to cooling rack. Serve warm.
The name says it all—as popover batter bakes in the oven, it rises in the muffin tin (or special popover pan) and pops over the tops of the muffin tin cups. To make sure they pop, we use bread flour, which has a high protein content. The protein gives the popovers structure and helps them rise extra high.