Ingredients

• • • 1 Tbsp unsalted butter, melted

    • dash unsalted butter, for greasing the molds

    • 1 cup all-purpose flour

    • 2 large eggs, room temperature

    • 1-1/4 cups whole milk, room temperature

    • ¾ tsp kosher salt

Directions

Preheat the oven to 450F. Liberally grease each crevice of a standard “12-cup” muffin tin with some of the melted butter. 

Make the batter: In a large bowl, sift the flour. In a smaller bowl, whisk together the eggs, milk and melted butter until blended. Pour the wet ingredients into the dry and use a rubber spatula to gently fold them together. 

Bake: Fill each hole in the muffin tin about ¾ full. Place the tin in the center of the oven and bake for 12 minutes at 425 F and then reduce the oven temperature to 350F. 

Finish: Bake for an additional 10-12 minutes until they develop a nice brown color. They should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don’t give in to temptation! 

Serve: Remove the tray from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.