Mini popovers are the perfect a little breakfast bite. You can dress this recipe up with other ingredients like grated parmesan or raspberry blueberry compote or just top with powered sugar. Mini popovers taste like tiny German pancakes in one bite.
To make mini popovers, you’ll need a mini muffin pan of about 24 cups. making mini pop overs is a little bit more time-consuming than making regular popovers in a popover pan or a muffin tin. But a few extra minutes is worth it to get this bite-size breakfast pancake puff.
This mini popovers recipe includes a lemon cheesecake sauce for dipping. But you can top your little popovers with things like maple syrup, butter, fruit compote, or even a cheese sauce for a savory twist. You can even sprinkle powdered sugar on top of them.
Secrets for Making Mini Popovers
Mini popovers is a very easy recipe and you’ll probably have all the ingredients on hand. But are a few small steps that are important to get right.
The first secret to making the perfect airy popovers is to make sure that the popover mixture of eggs milk and sugar is blended thoroughly and almost a little frothy. This will help keep your mini popovers light instead of dense.
Next you want to make sure your eggs are room temperature. Getting the popover batter to room temperature helps it rise faster in the oven.
You also want to make sure that each of the mini muffin tin cups are well coated and butter. You don’t need to brush the sides of the muffin tins, but make sure there is some butter in each cup. That way the mini popovers won’t stick to the sides of the pan, they’ll come right out and have a perfect golden crust.
Finally you want to pour the batter in as carefully and quickly as possible. A chefs squeeze bottle really helps here to make the process precise and fast. That way you can get the hot mini muffin tins back into the oven quickly. Again, this helps the popovers rise better.
Looking for an amazing breakfast bite? Try Spicy Candied Bacon!
- Blender or handmixer
- Mini muffin tins
- Chef's squeeze bottle optional
- 2 tablespoons butter
- 2 eggs, room temperature
- 1 cup milk
- 1 cup flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- Preheat the oven to 425 degrees.
- Cut butter into small pieces and put a cube in each of the mini muffin tin cups.
- Blend the ingredients on medium-high speed until they are combined and a bit frothy, about 1 minute. Transfer the mixture into a chef's squeeze bottle, if you are using one.
- When the oven has reached temperature, heat the mini muffin tin with the butter for about 1 minute, until the tin is hot and the butter is melted.
- Quickly remove the hot muffin tin and squirt the mini popover batter into each of the cups, filling about halfway. You can also use a spoon or a pouring device, but be sure to wipe the drips afterward. Quickly return the pan to the oven.
- Cook the mini popovers about 12 minutes, until they have risen and are golden brown. It's better to avoid opening the oven, so try using the oven light to check on them. Allow the small puffs to cool about five minutes.
- Serve in a tea towel-lined bowl along with any toppings, such as maple syrup, fruit compote, or powdered sugar.