Strawberry popovers are a wonderful addition to a breakfast or just as a snack on their own. They are colorful and delicious.
The strawberry popover recipe uses mini muffin tins but you can use a regular size muffin tin and just fill the cups about 1/2 to 1/3 of the way. You can also use a popover pan which is designed especially for pop overs.
The key to making good popovers is to butter the pan well before hand. do you want eggs that are room temperature and you want to mix the batter well.
Heat the pan thoroughly in the oven melting the butter but not burning the butter. and, using a chefs squeeze bottle, fill each muffin cup with some of the batter, filling about half way.
The mini popovers will rise a bit over the strawberries as the strawberries cook. When they are done the strawberries are like a hot filling in the middle. You’re going to have to let your strawberry popovers cool for a few minutes before you eat them because the strawberries will be very hot.
Fruit popovers can be made in so many different ways. This fruit pop over recipe is a strawberries, but you can use almost any fruit from blueberries to raspberries. Try your favorite fruit with a popover recipe.
Strawberry Butter for Popovers
Another popular way to get the strawberry flavor with popovers is to use strawberry butter. You can make strawberry butter by whipping unsalted butter and then adding strawberry preserves and a pinch of salt. Cool it in the fridge for a bit and then use it on top of your popovers.
A popover with strawberry butter are a light and satisfying breakfast bite.
- mini muffin tin
- Chef's squeeze bottle
- 3 tablespoons butter
- 2 eggs (room temperature)
- 1 cup flour
- 1 cup milk
- 1 tablespoon sugar
- ½ teaspoon vanilla
- ½ teaspoon salt
- ⅔ cup strawberries ( 4-5 strawberries)
- Heat oven to 425 degrees. Chop strawberries into small cubes.
- In a blender, mix two eggs with milk on medium. Then, add half the flour. Mix again on medium high. Add the remaining flour, sugar and salt, and mix until well blended. Transfer the batter into a chef's squeeze bottle.
- Chop the butter into small pieces. Place one piece of butter in each of the mini muffin tin cups. Once the oven has reach 425 degree, place the mini muffin pan in the oven. Heat about 1 minute until the butter melts and the pan warms.
- Using the chef's squeeze bottle, squirt a small amount of mixture into each muffin tin cup, filling about ½ to ⅔ full.
- Sprinkle a few pieces of strawberries into the popover batter in each muffin cup.
- Quickly return the pan back to the oven and bake about 9 minutes until golden brown but not burned.
- Serve your strawberry popovers on a platter. Consider topping with maple syrup, powdered sugar or a fruit compote.