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Yields:
12
Prep Time:
10 mins
Total Time:
1 hr 25 mins
Popovers are highly underrated, and we can’t figure out why. They’re buttery, light-as-air, soft, and you don’t have to wait for them to cool before popping one onto your plate and diving right on in. (In fact, they’re best fresh from the oven.) Of course, plain popovers are irresistible in and of themselves, but we couldn’t help but add some cranberry (and a little orange) to the mix, making these mini cranberry popovers a perfectly festive breakfast or brunch treat for the holidays. Topped with our favorite cranberry sauce, a pat of softened butter, and a drizzle of maple syrup, this might become your new go-to weekend breakfast during the holiday season.
Some may think that popovers are technical or finicky, but they’re actually pretty simple to whip up and make for an exciting addition to any breakfast or brunch setting. We’ve got all the best tips and tricks to ensure your mini cranberry popovers are a smashing success.
The eggs & milk should be warm:
Your eggs should be completely room temperature with no chill to them, and the milk should be lukewarm before using in the popover batter. If the eggs and milk are chilled at all, the popovers are much less likely to “pop” in the oven. To ensure your eggs are completely room temperature, submerge the whole eggs in hot water for 10 minutes before using.
Keep it steamy:
Popovers “pop” because of the steam created in the oven when the liquid batter encounters high heat. That being said, accurate oven temperature is important. We recommend letting your oven continue heating for an additional 15 to 20 minutes after it’s finished preheating before starting the batter. Better yet, use an oven thermometer if you have one handy!
No peeking:
After the popovers have baked at 450° for 20 minutes (and by that time created some great steam), they’ll finish baking at 350°. Don’t be tempted to open the oven door when you reduce the temperature; otherwise you’ll let out that valuable steam and your popovers might deflate.
Eat 'em hot:
Popovers are best served fresh from the oven—no need to wait! The signature light and airy texture of a popover is fleeting, but oh so worth it. Wait too long, and popovers tend to get soggy. We promise you—there’s nothing quite as dreamy as a warm popover fresh from the oven (don’t forget the syrup!).
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Cooking spray
- 1/3 cup
dried cranberries
- 1/2 cup
fresh orange juice
- 3
large eggs, room temperature
- 1 1/2 cups
whole milk, lukewarm
- 1 tsp.
kosher salt
- 1 1/2 cups
(180 g.) all-purpose flour
- 1 tsp.
pure vanilla extract
- 5 Tbsp.
unsalted butter, melted, divided, plus more, softened, for serving
Cranberry sauce and pure maple syrup, for topping
Directions
- Step 1Arrange a rack in lower third of oven; preheat to 450°. Once preheated, wait at least 15 to 20 minutes before starting the popover batter—the oven needs to be hot in order for the popovers to rise. Spray a standard 12-cup muffin tin with cooking spray, then preheat in oven for about 15 minutes.
- Step 2Place cranberries in a small heatproof bowl. In another small heatproof bowl, microwave orange juice until steaming, about 1 minute. Pour over cranberries and let sit 10 minutes. Drain and discard orange juice.
- Step 3Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat eggs, milk, and salt on medium speed until combined and frothy, about 30 seconds.
- Step 4Add flour all at once, then gradually increase speed to high and beat until well combined, about 30 seconds. (Tip: Cover the stand mixer with a clean towel to prevent splatter.) Scrape down sides and bottom of bowl, then beat on high until light and frothy, about 30 seconds more. Add vanilla and 3 Tbsp. melted butter and beat on medium speed until just combined (batter will be very thin). Let sit at room temperature 30 minutes.
- Step 5Generously brush prepared cups with 2 Tbsp. melted butter. Divide batter among prepared cups (a 1/4-c. measuring cup comes in handy here), filling each about three-quarters full. Sprinkle 1 tsp. cranberries into each muffin tin.
- Step 6Bake popovers 20 minutes. Without opening the oven door, reduce oven temperature to 350° and continue to bake until deep golden, 11 to 14 minutes more. Check popovers during the last 3 to 5 minutes of baking; if they’re browning too quickly, place a baking sheet on rack above them.
- Step 7Transfer popovers to a platter. Top with cranberry sauce, softened butter, and a drizzle of maple syrup.
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