Mini Cheddar Popovers

mini cheddar popovers

If you decide to make these delicious/simple mini cheddar popovers, make sure you….

MAKE THEM FOR COMPANY!

mini cheddar popovers

It’s easier to avoid eating an entire batch on your own when you have people to share them with. They’re cheesy, crunchy and slightly chewy. They’re like gougères without the fuss! Pair some with soup, dip a few in marinara sauce or stand in your kitchen leaning over a basket full of them and eat them like no one is looking. Wait…maybe you shouldn’t make them for company? It’s your call!

And we’re off!

Simple simple SIMPLE ingredient gathering.

mini cheddar popovers

Milk & eggs get mixed.

mini cheddar popovers

Flour goes in.

mini cheddar popovers

Cheese & herbs go in. More mixing happens and then the batter gets covered and put in the fridge for an hour.

mini cheddar popovers

2 mini muffin tins get buttered. They go into a hot oven for a few minutes to make the butter sizzle.

mini cheddar popovers

The rested batter goes into the muffin tins. Quick! Put them back in the oven.

mini cheddar popovers

Irresistible popovers fresh from the oven.

mini cheddar popovers

We won’t discuss how many popovers I ate on this day….

mini cheddar popovers

Unless I was somehow involved in a secret eating contest…of one…

Mini Cheddar Popovers

makes 24

(recipe adapted from Gourmet Magazine)

  • 1 cup whole milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup shredded white cheddar
  • 2 tablespoons grated Parmesan
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 teaspoon dried oregano

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and herbs. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

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52 Comments

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  • March 8, 2012

    I’ve read the WHOLE archive of your blog and I’m absolutely SURE that it’s the most charming place on the whole Internet. Thank you for every single post.
    Kisses from Poland!

  • March 8, 2012

    I need to get a popover pan!

    • courtneylaurel
      March 8, 2012

      She made ‘em in muffin tins! Dat’s why they’re itty minis!

  • March 8, 2012

    Those look amazing. I don’t think I’ve had pop-overs since some time in the 90′s. God, I’m old. Thanks for the idea!

  • March 8, 2012

    How savory and delicious these look!

  • Gabby @ Gabby's Gluten-Free
    March 8, 2012

    Wow! I need these in my oven stat!

  • If only I could bite one right now!

  • March 8, 2012

    Oh man. Trying to remember NOT to make the most delicious recipes when I’m alone in the house is, like, the bain of my existence. I struggle with it :)

  • March 8, 2012

    These look so cute and delicious! Have you tried other herb combos for this? I reaaaaally have a thing for fresh rosemary.

  • March 8, 2012

    i saw these lurking in the background of the creamy carrot soup picture and wondered what they were! p.s. i made a way-back play-back from your archives last night – brown sugar glazed brussels sprouts! yum!

  • Annie
    March 8, 2012

    I love that you demonstrated using a mini-muffin pan, which is all that I have! (No idea why I don’t have a regular muffin pan)

    I’ll have to get the cheeses and then make them this weekend for me and hubby to eat. All. By. Our. Selves.

  • March 8, 2012

    These look like a must try! YUM…

  • March 8, 2012

    Ohhh these look lovely!! Would they work with a regular muffin pan?? I am ok with them being larger and less of them.. but baking time, should I reduce or increase? Thanks for another amazing recipe!!

  • March 8, 2012

    yum! these look amazing! you’re not crying…you’re making cheddar popovers…for one.

    ps: do you need a special (popover) muffin tin for these?

  • March 8, 2012

    THANK YOU!!! And eff company, I’m taking down that tray solo.

    For a regular sized muffin tin I assume you’d just increase the baking time?

  • March 8, 2012

    OMG!! I am drooling over here. I would have no problems eating that whole pile all by myself! YUM!

  • March 8, 2012

    MINI popovers? Great idea! My mini pan isn’t slick enough, I wonder if my popover tin would work if just under filled? That’d be a whole lotta baking considering my popover pan has six tins.

    These are like a variation on a gougére, in a way. They look fantastic!

    • March 9, 2012

      as long as you have enough butter, it should be alright!

  • Mary
    March 8, 2012

    Tracy! We need a cook book from you! I am using this recipe on Saturday for my first in-law dinner. Win.

  • Gina
    March 8, 2012

    whooooaaa! My sunday night is going to consist of these popovers, carrot soup, and a lovely guest, myself.

    Thanks Tracy!

  • March 8, 2012

    I always thought you needed a pop over pan to make pop overs, I didn’t know you could use a muffin tin! I’ll definitely be making them now. Thanks for sharing Tracy!!

    • March 9, 2012

      yup!! no need to go out and buy a popover tin! YAY.

  • I understand the principle behind sharing them… but,…I just don’t WANT to! ;)

  • you didn’t even use a popover pan! you kitchen rebel, you. i’m quite impressed and, strangely, hungry :)

  • March 9, 2012

    i like you… you’re fuuny and make yummy things : )

  • March 9, 2012

    I adore popovers! These look amazing

  • March 9, 2012

    I’m so glad someone finally made popovers with a muffin tin. I keep seeing recipes that call for a popover pan and I always use a muffin tin. I just don’t need another pan that can only be used for one thing.

  • March 9, 2012

    Gah, they’re so cute! I want to eat them all! (how terrible sounding out of context.)

  • March 10, 2012

    I’ve never heard of popovers before. These look DELISH!

  • March 11, 2012

    Looks awesome!

  • Elise
    March 13, 2012

    are these kinda like red lobster’s cheddar biscuits???

  • March 16, 2012

    Aw man, I could’ve used this recipe 3 days earlier! Your orange spiced popovers are my boyfriends FAVORITE thing, so he requested them on his birthday. I went one step further and did a three-course popover dinner which included cheesy popovers, sausage-mushroom stuffed popovers and of course the spiced finale. My cheesy popovers were tasty, but very very dense. I bet yours would have been perfect. Oh well, gives me another excuse to use my popover pan!

    PS before I got a popover pan, I found mini ramekins to be a decent substitute.

  • March 23, 2012

    perfect! i really want to try making popovers but i don’t want to buy another pan :) these look awesome! i’ll have to fight my husband for them.

  • MaryW
    April 30, 2012

    This recipe looks easy enough to halve. Thanks!

  • Celeste
    December 25, 2012

    Tracy- I just made these and they in no way did any popping over…. :( They just look like darling mini muffins and taste and smell awesome. Any idea why? I swear I followed directions and am not an idiot. Perhaps my

    • Celeste
      December 25, 2012

      perhaps my…. ummmm I don’t know where I was going with that sentence. But clearly I abandoned it, so never you mind.

  • Morgan
    February 8, 2013

    LOVE THESE! They’re dangerously easy & delicious.

  • November 12, 2013

    Def a winner! Love how simple and easy this recipe is! Can’t wait to try it out…the only thing I don’t have is the shredded white cheddar! They look scrumptious!! Thanks for sharing!

  • You cannot go wrong with a snack like these! The only thing that makes Yorkshire pudding better is to add cheese.

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