Can You Make Popovers In Muffin Tins? | Puffy Tops, Crisp Edges

Yes—muffin tins work well for popovers when the pan and oven are hot, the cups are well-greased, and the batter is thin and rested.

Popovers are the kind of bake that makes people hover near the oven like something magic is about to happen. They climb fast, turn deeply golden, then crackle as they cool. If you don’t own a popover pan, a standard muffin tin can still get you tall, airy popovers with that classic hollow center.

This piece walks you through exactly how to make popovers in a muffin tin, what changes to expect compared to a popover pan, and the small choices that decide whether you get lofty shells or squat, eggy cups. You’ll also get a troubleshooting table, a timing table, and a final checklist you can keep next to the oven.

Why Muffin Tins Can Make Great Popovers

A popover pan has deep, narrow cups and usually extra space between them. That shape nudges the batter upward and helps the sides set into a tall “chimney.” Muffin tins are wider and often shallower, so the rise can spread outward before it builds height.

Still, popovers don’t rely on yeast or chemical leaveners. They rise from steam and from a batter structure that sets at the right time. If you build a strong heat burst and keep the batter fluid enough to expand, a muffin tin can deliver crisp walls with a roomy interior.

Expect a slightly different silhouette: muffin-tin popovers often flare more at the rim, and the tallest ones may be a bit shorter than popover-pan versions. The upside is simple: you can bake them any day with a pan most kitchens already have.

What Makes A Popover Puff Up

Popovers are close cousins of Yorkshire pudding. The batter is thin—closer to heavy cream than pancake batter. When that batter hits a hot, greased cup, the outer layer sets into a shell while the inside turns to steam. That steam pushes up, and the shell stretches like a balloon.

Three forces steer the result:

• Heat: a hot oven and a hot pan jump-start steam.
• Grease: fat coats the sides so the batter can climb instead of grabbing.
• Time: the crust needs enough bake time to dry and hold shape after you pull the pan out.

If any one of these is off, the popovers can still taste good, yet you’ll lose height or crispness.

Muffin Tin Vs Popover Pan: What Actually Changes

It helps to know what the pan is doing for you. A popover pan’s tall, narrow walls keep the batter climbing up instead of spreading out. Many popover pans also hold each cup away from the next, which lets heat circulate around each popover.

A standard muffin tin usually has cups that are wider at the top and closer together. That often leads to:

• More “mushrooming” at the top: the popover lip can puff and curl over the rim.
• A touch less height: the batter’s first instinct is to expand outward, then upward.
• More browning where cups touch: tight spacing can trap a bit of heat in the center area of the tin.

None of that is a deal-breaker. You just lean on technique—especially preheating and greasing—to get the lift you want.

Tools And Ingredients You’ll Want Ready

You don’t need fancy gear, yet a few basics make the process calmer:

• Standard 12-cup metal muffin tin (nonstick or plain)
• Whisk and a bowl, or a blender for a smoother batter
• Measuring cup with a spout for clean pouring
• Oven thermometer if your oven runs hot or cool

On ingredients, keep it classic: flour, milk, eggs, salt, and a little melted butter. That’s the base used in King Arthur Baking’s popovers recipe, and it’s a strong fit for muffin tins.

Step-By-Step: Popovers In A Muffin Tin

This method makes 10–12 popovers in a standard tin. If your cups are small, you’ll land closer to 12. If they’re jumbo, you’ll get fewer.

Preheat The Pan So The Batter Hits Heat Right Away

Set the oven to 450°F (232°C). Put the empty muffin tin on the middle-lower rack while the oven heats. Once the oven is at temperature, leave the tin in for at least 10 more minutes. You want a pan that’s truly hot, not just warm.

Mix A Thin Batter And Let It Rest

Whisk 3 large eggs until the yolks and whites are fully blended. Whisk in 1 1/4 cups (300 ml) milk. Add 1 1/4 cups (150 g) all-purpose flour and 1/2 teaspoon fine salt, then whisk until the batter looks smooth with only tiny lumps. Whisk in 2 tablespoons melted butter at the end.

Stop once it’s mixed. Over-whisking can make the batter tighter than you want. Rest the batter 15–30 minutes. Rest gives the flour time to hydrate, which can steady the rise and improve the shell.

Grease, Fill, And Move Fast

Carefully pull the hot pan out. Add about 1/2 teaspoon butter or a light swipe of high-heat oil to each cup, then tilt the pan so the fat coats the sides. You want a thin film, not puddles.

Pour batter into each cup until it’s about 1/2 to 2/3 full. Don’t fill to the top. Popovers need headroom.

Slide the pan back into the oven right away so the oven heat stays steady.

Bake Hot, Then Finish Lower

Bake at 450°F for 20 minutes. Then reduce the oven to 350°F (177°C) and bake 15–20 minutes more, until the popovers are deep golden brown and feel light for their size.

Leave the door shut during the rise. A quick blast of cooler air early on can stall the lift.

Vent And Serve

Pull the pan out and poke a small slit in the side of each popover with a sharp knife. This lets steam escape so the shell stays crisp. Serve right away with butter, jam, honey, or a savory spread.

Common Muffin Tin Adjustments That Change Results

Muffin tins vary a lot. One tin can bake pale popovers that stick, while another gives crisp sides and clean release. These tweaks fix the most common issues.

Choose Metal Over Silicone

Metal transfers heat fast, which is what popovers crave. Silicone insulates, so the batter warms slowly and the shell sets later. If silicone is all you have, expect a softer shell and shorter rise.

Mind Cup Depth And Fill Level

Deeper cups nudge the rise upward. Shallower cups spread. If your tin is shallow, pour slightly less batter so it has room to climb instead of spilling over the rim.

Use Butter, Oil, Or A Mix

Butter adds flavor and browning. Oil handles high heat without burning as easily. A practical combo is butter in the batter for taste, then a thin coat of oil in the hot cups for release.

Pick The Right Rack Position

If the rack is too high, popover tops can brown too fast while the sides lag. Middle-lower is a safe starting point for most ovens, keeping the tops away from the upper heating element.

Table: Popover Problems And Fixes In Muffin Tins

This table links the usual complaints to a likely cause and a simple change to try on the next batch.

What You See	Likely Cause	What To Try Next Time
Little rise, more like muffins	Pan or oven not hot enough	Preheat the tin in the oven 10–15 minutes; check oven temp with a thermometer
Popovers rise, then sink hard	Crust didn’t dry and set	Bake longer at the lower temp; vent with a slit right after baking
Dense, custardy centers	Batter too thick or underbaked	Add 1–2 tablespoons milk; bake until deep brown and light
Sticking to the cups	Too little grease or a rough pan surface	Grease hot cups well; use oil for release; wait 2 minutes before lifting out
Uneven rise across the pan	Hot spots or uneven fill	Fill cups evenly; rotate the pan near the end only, once the shells look set
Burnt tops, pale sides	Rack too high	Move to a middle-lower rack so tops don’t sit close to the upper element
Greasy bottoms	Too much fat pooled in cups	Use a thin film of fat, not puddles; pour batter right after greasing
Large holes or tunnels	Overmixed batter or flour clumps	Whisk just until mixed; rest the batter so lumps soften

Small Choices That Push Height And Crispness

Once you’ve made one solid batch, the next goal is repeatable rise and a shell that stays crisp past the first bite. These choices tilt results in your favor.

Use Ingredients That Aren’t Ice-Cold

Cold batter cools the pan on contact. If your kitchen is chilly, let eggs sit out for about 20 minutes and use milk that isn’t straight-from-the-back-of-the-fridge cold. You’re not chasing warmth, just avoiding a cold shock.

Rest The Batter Long Enough

A short rest helps flour hydrate and lets bubbles settle. Fifteen minutes works. Thirty minutes often gives a steadier rise, especially with hand-mixed batter.

Use A Pouring Cup For Even Fills

Even fill levels matter in muffin tins because the cups sit close together. A spouted measuring cup lets you fill each cup at the same level without drips that burn on the pan edge.

Keep The Oven Door Closed Until Late

Popovers are touchy early on. Leave the door shut until the popovers look browned and tall. If you need to check doneness, do it in the final minutes.

Food Safety Notes For Egg-Based Batter

Popover batter is raw egg mixed with milk and flour, so handle it like any egg mixture. If the batter sits longer than about 30 minutes and your room is warm, place it in the fridge. Wash bowls and whisks right after mixing.

For clear, official guidance, the USDA’s Food Safety and Inspection Service outlines safe handling and preparation of eggs. The U.S. Food and Drug Administration also shares practical storage and refrigeration details on egg safety and refrigeration. These references are also useful if you’re baking for kids, older adults, or anyone who needs extra care with foodborne illness risk.

Sweet And Savory Variations That Still Rise

Once the basic method works, you can shift flavor without wrecking lift. The rule is simple: keep add-ins light so the batter can expand and steam can do its job.

Sweet Options

• Vanilla-sugar: whisk 1 teaspoon vanilla into the batter, then dust baked popovers with powdered sugar.
• Citrus: add 1 teaspoon finely grated lemon zest, then serve with berry jam.
• Cinnamon-honey: brush warm popovers with melted butter, then drizzle honey and sprinkle cinnamon.

Savory Options

• Herb-butter: mix chopped chives or parsley into softened butter for serving.
• Cheddar-pepper: add 1/3 cup finely grated cheddar and a pinch of black pepper; expect a small dip in height.
• Roast-garlic: spread roasted garlic butter inside right after baking so it melts into the shell.

When Muffin Tin Popovers Stick: A Quick Rescue Plan

If your first batch sticks, don’t yank them. Let the pan sit 2–3 minutes so the steam loosens the sides. Then run a thin knife around the edge and gently lift. Sticking often comes from one of three things: not enough grease, grease that wasn’t spread up the sides, or cups that weren’t hot when the batter went in.

On your next batch, heat the empty pan longer, grease the sides more deliberately, and pour batter right after greasing so the fat stays liquid and slick.

Table: Muffin Tin Popover Timing And Yield By Cup Size

Use this as a starting point. Ovens and tins vary, so watch color, rise, and weight in your hand.

Tin Type	How Full To Pour	Typical Bake Time
Mini muffin tin	Just over 1/2 full	12–14 min at 450°F, then 8–10 min at 350°F
Standard 12-cup muffin tin	1/2 to 2/3 full	20 min at 450°F, then 15–20 min at 350°F
Jumbo muffin tin	About 1/2 full	22–25 min at 450°F, then 20–25 min at 350°F
Deep “Texas” muffin tin	1/2 to 2/3 full	25 min at 450°F, then 20–25 min at 350°F
Dark nonstick metal tin	1/2 to 2/3 full	Same as standard; start checking 3–5 minutes earlier

How To Store And Re-Crisp Leftovers

Popovers are at their peak in the first 10 minutes. After that, steam softens the shell. If you have leftovers, let them cool fully, then store them in a paper bag or a container lined with a paper towel. A sealed plastic bag tends to soften them fast.

To re-crisp, warm them in a 350°F oven for 5–8 minutes. Skip the microwave if you want a crackly shell.

Final Checklist For Muffin Tin Popovers

Use this as your last-second run-through before you pour batter into the pan. It keeps the process simple and repeatable.

• Heat the oven to 450°F and preheat the empty muffin tin in the oven.
• Mix a thin batter: eggs + milk, then flour + salt, then melted butter.
• Rest the batter 15–30 minutes.
• Grease hot cups with a thin coat of fat, coating the sides.
• Fill cups 1/2 to 2/3 full and return the pan to the oven right away.
• Bake 20 minutes at 450°F, then finish at 350°F until deep brown.
• Leave the oven door shut during the rise.
• Vent each popover right after baking to keep the shell crisp.
• Serve right away, or re-crisp in the oven later.