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Perfect Popovers with Cranberry Butter. These perfect popovers are light, airy, buttery, and SO delicious. Serve them warm right out of the oven with homemade cranberry butter for a popover that’s melt in your mouth good. Incredibly quick + easy to make and uses just 5 pantry staple ingredients. Doesn’t get easier or tastier than that!
Popovers have been a Thanksgiving tradition in our house now for the last eleven years. It’s so hard to believe, but eleven years ago was our first Thanksgiving in Colorado. I was in eighth grade (I was such a baby just eleven short years ago) and I was so excited to be in Colorado, where it was a snowy, winter wonderland. I’m not really sure just how everything went down that Thanksgiving, but I know mom made the turkey, I did the sides, and we partnered up on the desserts.
The one stand out recipe of that Thanksgiving were popovers. They were the favorite among everyone. And to this day, my mom looks forward to them every single year.
These are her favorite, and everyone else’s too. When eaten warm, right out of the oven, they really cannot be beat.
SO GOOD.
Here’s the deal. I’ve hesitated to share my popover recipe for the main reason that even though they’re so easy to make, you really can’t make them ahead of time…which is the biggest pain in the butt on Thanksgiving.
BUT, I think their deliciousness is worth it, so this is the year we will all make popovers for Thanksgiving.
Here’s how they’re made. It’s honestly the easiest recipe in the world, requires no special equipment, and uses pantry staple ingredients.
First, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room!
Now, add a pat of butter to each popover cup and then place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven. This is the exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe. If you don’t have a popover pan, you can use a standard size muffin pan, but the popovers will be mini popovers. Still delicious, just smaller.
OK. Next up, whisk the milk and eggs. Here’s the important note, use room temperature milk and eggs. Meaning, don’t take the milk and eggs from the fridge and use them. No, no, no, cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.
Tip: to quickly bring eggs to room temperature submerge them in hot water for five or so minutes. This warms them right up!
Once you have your milk and eggs whisked up, add melted butter, flour, and salt. And that is your batter. Add the batter to the hot popover pan, bake. About forty minutes later you’ll have the most perfect, buttery, light, and airy popovers ever.
Since I love a fruit twist, I mixed up a simple cranberry butter using leftover cranberry sauce and salted butter. Honestly? I’m not the biggest cranberry sauce person. But I make it every Thanksgiving for the sole purpose of having leftovers to make cranberry butter. It’s delicious slathered on these popovers, used for turkey sandwiches (in place of mayo), or served with dutch babies.
As mentioned, the one downside is that you really can’t make these ahead time. Sure the leftovers are great reheated, but these are at their best fresh out of the oven. My tip? Prep the batter ahead of time and then throw them in right after the turkey comes out. The turkey needs time to rest, so it’s the perfect time to bake the popovers. By the time they bake up, you should have the turkey carved, the gravy made, and be ready for eating.
It’s actually timed perfectly, which is why I can get away with making them every year!
And yes, these are still great minus the cranberry butter. But let’s be real, they’re a million times better with the cranberry butter. So make both…and maybe double the recipe. Because everyone enjoys at least two…and I have people who’ve eaten three.
Again, they’re the BEST!
If you make these popovers please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Perfect Popovers with Cranberry Butter
Servings: 610 popovers or mini popovers
Calories Per Serving: 483 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 6 teaspoons salted butter
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon salted butter, melted
- 1 1/2 cups all purpose flour
- 1 teaspoon kosher salt
Cranberry Butter
- 4 tablespoons salted butter, at room temperature
- 1/4 cup leftover cranberry sauce
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 2. Place 1 teaspoon of butter in a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.3. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the tablespoon melted butter, flour and salt and whisk to combine, it's OK if there are small lumps. 4. Carefully remove the popover pan from the oven and evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 5. Meanwhile, make the cranberry butter. In a medium bowl, mix together the butter and cranberry sauce until combined.
6. Serve immediately, with cranberry butter .
Notes
*To quickly bring eggs to room temperature submerge in hot water for 5 minutes.
Possibly one of the worst recipes I have ever tried. In hindsight I understand why. I followed all of the directions but it was a recipe for failure.
There’s no sugar or any flavoring in the recipe for the pop overs so they’re incredibly bland. The only thing that was good was the texture.
Speaking of texture, the cranberry butter sauce was just disgusting. The cranberry sauce never blended with the butter and nothing made it taste good. Had to throw it out. Thank God for cream cheese spread, as that’s the only thing that made this edible.
Seriously, it’s horrible. And I usually like your recipes.
Hi Olivia,
Wow! I am so very sorry this recipe did not workout for you. There is no sugar in them because they are not meant to be sweet:) Sorry you found the cranberry butter to be gross. Thanks for trying the recipe. Hope you have a better weekend:) xTieghan
I have made these several times and they are awesome…so is the cranberry butter ? These are a new favorite on our menus. Thanks for the recipe!
Hi Bernadette,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I make popovers ahead of time, even days, refrigerated, then reheat in a hot oven when I need them, they crisp up and are delicious, maybe not as pretty, but delicious. I also use Williams Sonoma recipe from long ago that starts them in a cold oven. Who knew that would work? But it does!! It goes against all logic for popovers. I make them in a giant muffin pan. My family loves me for these popovers, Tiegan, check it out and save yourself last minute agitation at Thanksgiving!! I absolutely love your recipes, you are awesome.!
Hey Janine,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
I would really like to make these popevers ahead of time? When everyone comes its so confusing and I have other stuff in the oven. Cant they be made at least an hour ahead and reheated ?? thanks
Hey Maureen,
You can make these ahead of time, but they will lose their “pop” so honestly I would wait to bake until your guests arrive. I hope you love the recipe. Happy Holidays! xTieghan
love the recipe! I let the ingredients get to room temperature, baked in on a muffin tin, and it popped beautifully! BTW, any recommendations on timing to pre-heat the muffin tin with butter? The butter got burnt. Did I preheat it too soon?
Hey Helen,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! You only want to pre-heat the pan for about 15 minutes. Happy Holidays! xTieghan
Going to make some cranberry butter with my left over cranberry orange sauce and freeze it for the rest of the year as I’m the only one in the house who likes cranberry . Also going to be making those popovers in the future :D. Thanks for the recipe!
Thank you so much Sandra! xTieghan
Made them three times.
They look so beautiful in the photos by put They do not pop.
Hi Connie! Please let me know if you have any questions or anything could have gone wrong in this recipe! I would love to help you out, just need more information! xTieghan
I did not think the butter would go onto the oven floor when the popovers expanded, but oh my—so much smoke.
They did however, cook up to be huge and delicious in spite of the smoke alarm and neighbor asking if everything was ok. Must remember to put a cookie pan under them, or perhaps less butter.
It’s really a great recipe!
Oh no! I am so sorry to hear that Sherry! But I am so glad these still turned out so well for you! Thank you so much! xTieghan
Hi, i am about to make your POPOVERS.
Is Whole milk the best? I saw another recipe
That said to put a poke into baked popovers to
release steam to keep them from falling. Afraid to try that. What do you think?
HI! Yes, it is best to use whole milk. I have not tried poking a hole, so I am not sure. let me know how it goes! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I am making the mini popovers, how should I adjust the cooking temp/item?
I recommend cooking 15 minutes at the high temp, then cooking another 10-15 minutes at 350. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
When using muffin cups, do you still put 1 tsp. butter per muffin cup or less since the cups are smaer?
I would use a little less, but it does not need to be exact for each cup. More butter will not hurt!
How long will these popovers stay puffy?
HI! They deflate pretty quickly after coming out of the oven, about 5 minutes or so. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
These are DELICIOUS. I made them during my baking frenzy the day before Thanksgiving and they are honestly delicious. Very simple to make and the cranberry butter is divine. I used a muffin tin since I didn’t have a popover pan and it actually made 12 popovers. Delicious and highly recommend!!
I am so glad these turned out so amazing for you Lyndsey! Thank you so much!
Hoping to make these for breakfast! Would it work to prep the batter the day before, refrigerate overnight, and then bake in the morning? Thanks!
HI! Yes, prepping the batter the night before works great, just allow the batter to sit on the counter while the oven preheats. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I absolutely love popovers! Sometimes we have had issues with them baking at higher altitudes here in New Mexico- have you ever had that issue in CO and if so, have any suggestions to make sure they come out well?
hey Sarah! I have not had any issues and I make these just as directed in the recipe, so I think they should work great for you! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan