MUFFIN PAN POPOVERS WITH GARLIC SORREL COMPOUND BUTTER

MUFFIN PAN POPOVERS that are almost too easy to make!

I recently went on a weekend getaway to Kenoza Hall hotel in the Catskills. Every night at dinner, they served popovers instead of a bread basket and beyond seeing the pure joy it brought to my son’s face, it reminded me how much my husband and I love them too. I hadn’t made them before because I assumed I needed the special popover pan—I DIDN’T! A fun home experiment proved that a normal-sized muffin pan works perfectly!

As someone who likes to play with flavors, I couldn’t help but include a homemade compound butter to make these even more exciting. It makes them extra yummy! Consider these my base popover recipe. This means, get ready, I have lots of flavorful exciting ideas for making them extra special to come!

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MUFFIN PAN POPOVERS WITH GARLIC SORREL COMPOUND BUTTER

Yield: 8 Popovers

Author: Michelle Williams

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

FOR THE POPOVERS

• Eggs (4, room temperature)
• Whole Milk (1 1/2 cups, room temperature)
• Salt (1/2 teaspoon)
• All-Purpose Flour (1 1/2 cups)
• Unsalted Butter (3 tablspoons, melted. Divided)

FOR THE COMPOUND BUTTER

• Unsalted Butter (5 tablespoons, room temperaure aka super soft)
• Garlic (2 cloves, finely chopped)
• Sorrel Leaves (5, finely chopped)
• Coarse Sea Salt (to your taste)

KITCHEN ITEMS

• Stand Mixer with Whisk Attachment (or large mixing bowl with a whisk)
• Muffin Pan
• Pastry Brush
• Cutting Board
• Chefs Knife
• Cutting Board
• Small Mixing Bowl
• Rubber Spatula

Instructions

TO MAKE YOUR POPOVERS

1. Move your oven rack so that it’s near the bottom oven. This is important. If your rack is too high, your popovers can burn.
2. Preheat your oven to 450º.
3. Use your pastry brush to liberally coat 8 of your muffin cups in butter (this should use less than 1/2 tablespoon of your melted butter). Brush butter on the top of the pan between the cups too. This will keep the top part of your popover from sticking to any part of the pan.
4. In your stand mixer whisk together your eggs and milk until you have an even mixture.
5. Add in your flour and salt. Wisk on low speed at first to partially incorporate—about 5 seconds. Raise to high speed and whisk until you only see small lumps—about 30 more seconds.
6. At low speed, add the rest of your melted butter. Mix until it’s fully incorporated.
7. Divide your batter evenly amongst your 8 greased muffin pan cups. They should be filled 3/4 of the way high.
8. Bake for 20 minutes—DO NOT OPEN THE DOOR TO YOUR OVEN UNTIL THEY ARE COMPLETELY FINISHED BAKING OR THEY WILL COLLAPSE (yes, that includes the baking time in the next step).
9. Lower your heat to 350º and bake for an additional 10 minutes—AGAIN NOT OPENING THE OVEN DOOR UNTIL THEY ARE FINISHED.
10. Transfer your popovers from the pan immediately and put them on a plate or in a large bowl—if you leave them in the pan their edges will continue to darken.
11. Move on to making your butter while your popovers bake.

TO MAKE YOUR COMPOUND BUTTER

1. Using your rubber spatula, mash down your butter in your small mixing bowl.
2. Add your chopped garlic and sorrel leaves. Fold them in until they are evenly incorporated.
3. Add salt to your liking making sure to mix along the way before tasting so that you get a balanced taste.
4. Serve your garlic sorrel butter alongside your popovers.
5. Eat and enjoy!

Did you make this recipe?

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