Cheddar Cheese and Chive Popovers! This recipe is absolutely amazing. This is as close to FOOL-PROOF as popovers can be! You’ve got to try this!
You guys. . these popovers.
Magical.
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans (as seen above), which have straight-walled sides rather than angled. Popovers impressively rise up and over the pans they’re baked in. They have a crisp exterior but a soft, pillowy interior and are just heavenly to eat.
I’ve had this popover pan for a few months now and just got around to using it. And I know these aren’t perfect but I still think they’re beautiful.
What I love about this recipe. No mixer or blender required. Just one bowl, a whisk and a rubber spatula.
Because who wants to mess with a blender? and I don’t know . . I kind of feel like you want keep it simple and do everything by hand with this one. Feels more like you are creating something. I made some more popovers using the same method, which I’m sharing tomorrow, and these popovers are standing up more so the no blender method works!
It’s really amazing what a few eggs + some butter + flour will give you. And I made these popovers with both regular and room temp eggs and milk. Both worked fine for me.
My little guy here is starting to deflate but I don’t care. These were so delicious and so easy to make. And in all my excitement and shooting photos, I forgot to pierce the sides with a knife. If you do this, the steam will escape and “the airy crowns will stay proud and puffy.”
Proud and puffy until . . you stick the entire thing into your mouth and devour.
And you can bake these in a regular muffin pan as well, so don’t take forever like me and just make these cheddar cheese and chive popovers! Next up, cinnamon sugar popovers. Wait for it. . .
They will be on the blog tomorrow.
And yes, I’m excited.
Cheddar Cheese and Chive Popovers
Equipment
- Popover pan or muffin tin
Ingredients
- 1 tablespoon unsalted butter or non-stick baking spray for greasing the pan
- 3 large eggs room temperature
- 1 1/2 cups whole milk room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 3/4 cup cheddar cheese freshly grated
- 1/4 cup chives finely diced
Instructions
- Preheat the oven to 450°F, and place your popover pan on a baking sheet in your oven to warm up while you are mixing your batter.
- In a medium sized mixing bowl, whisk together the eggs and milk until frothy, about 1 minute. Add the flour and salt to egg mixture and whisk until batter is the consistency of heavy cream with some small lumps remaining. You want to see some small air bubbles because they are what will cause the popovers to rise but don't over mix. Add in the cheddar cheese and chives and mix again lightly.
- Remove your popover pan from the oven and grease or spray the muffin cups. Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 20 minutes*. Then, reduce the oven temp to 350 degrees and bake for an additional 15 to 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
- When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. "Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape." Serve immediately and enjoy!
Notes
Using a Muffin Pan Instead of a Popover Pan
"Though a nonstick popover pan results in optimal height, a standard muffin tin works fine, too—but the popovers will be smaller. To make, only fill the outer cups of the standard muffin tin with popover batter; they will get better circulation in the oven. When baking, reduce cook time by 5 minutes."How to Store and Reheat Popovers
I do highly recommend making them the day of but if you absolutely have to- You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh.- To make ahead: You can make the batter and refrigerate it for up to one day before baking. Just let the batter come to room temperature and whisk it well or whirl it in the blender for a few seconds before pouring it into the muffin tins.
- To store and reheat: Store baked and cooled popovers in a zip top bag for up to a day. They are still edible after a day, but they don’t taste as fresh. Simply reheat them on a baking sheet (or place them back into the muffin tin or popover pan and bake) at 350°F for five to 10 minutes.
- To freeze: Store fully baked and cooled popovers in a freezer safe zip top bag or any freezer safe air tight container. They will last for up to three months in the freezer.
Adapted from Martha Stewart’s Perfect Popovers
These popovers look perfect to me!!! I love how puffy and airy they are and the cheddar and chive combo sounds fantastic! I’ve never tried making popovers before and can’t wait to try this fool proof recipe!
These popovers look amazing, Alice! I was just looking at a popover pan last weekend, and now I really wish I would’ve bought it! I love the flavor of these rolls! Sounds like the perfect side to any meal. Pinning!
Popover perfection Alice!
I made these and they are awesome; however, mine spread out and covered the lip of the popover pan. The picture shows the popover rising straight up and not expanding to cover the lip. How do I correct this. Not a big deal, but I had to cut the popover off the lip before it would release?
Hi Donna,
I’m not sure what happened. I assume you followed the recipe exactly? Preheating the oven to 450°F, and thoroughly greasing your popover pan. Did you bake at 450 degrees for 15 minutes and then reduce the oven temp to 350 degrees? and did you open the oven door at all?
If you do all of this, the popovers should rise up as they bake.
While mixing all ingredients melt butter in popover pans,fill half full then bake
Yes! These popovers look delicious! I kinda wish I had a pan of these sitting right here next to me…I’d eat ’em with my morning coffee! 🙂
How cute are hese popover molds!! Looking forward to the cinnamon sugar version!! 🙂
Oh my! I absolutely love popovers, but haven’t made them in ages! Part of the reason is I lost my pan in a move. You’ve now motivated me to go out and buy another popover pan! I’ve never had them with cheese and chives, but it sounds absolutely mouthwatering! Can’t wait to make these!
These are definitely beautiful, Alice. I think they’re perfect. I am now rethinking my dinner options!
Wow, those look fantastic! I’ve never made popovers, but I love yorkshire pudding so I’m not sure why I haven’t branched out into popovers yet! That needs to change ASAP!
I’ve never made popovers but I’ve been wanting to buy a pan for so long! They’re so special, and this cheesy-chive version looks so delicious, Alice! Pinned.
Cheddar cheese popovers are my favorite and these are beautiful, Alice. Now I need to shop for popovers pan.
I’ve never had a popover before but they sounds so AMAZING! And just look too beautiful to eat! Wait did you say cinnamon sugar? That’s major!
I just tried making these! (I had eggs and chives I needed to use up in the fridge and then I got this email! Perfect timing!!)
I have never made or eaten a popover before, and let me just say, these were super quick and easy to put together and are delicious!!!! I used a muffin pan and it worked well, they look more like muffins than popovers though, but still delicious. 🙂
Thank you for this recipe and I will be adding it to my recipes!
Hi Veronica!!! I am SO HAPPY to read this comment!!! and I’m SO glad you had success with these in your muffin pan!! woot woot!!! This made my day! 🙂 Stay tuned for tomorrow’s cinnamon sugar popovers! 🙂 I’m been on a popover craze! 🙂
So light and airy! These are amazing!
I make popovers at least once a month and am a huge advocate for them! Every roll pales in comparison. AND I’ve given away many popover pans on the blog, because I firmly believe they should not be made in a regular muffin tin. So you are winning! Ha. I love these!
Amy, I won my pan from your blog!! 😛
Alice, these photos are simply stunning! These popovers look so golden ‘n cheesy ‘n tall n’ fluffy. Perfection! And I can’t wait for your cinnamon sugar popovers tomorrow.
Thanks Nancy!! golden ‘n cheesy ‘n tall n’ fluffy was totally what I was going for! 😛
I have wanted a popover pan FOREVER and this recipe is making it really hard to resist. They look so so so good!
Amanda, visit the blog tomorrow. . I’ll be giving one away!!
Oh, man, I don’t know why I only make popovers at Christmas! That has GOT to change! And cinnamon sugar popovers??? Those will be happening soon, too!
I love popovers so much and these look amazing Alice! Can’t wait to try them! I do have a pan, but never used it 🙂 Pinned of course!
Dude, Mira!! you gotta try this recipe!! 🙂
Oh my goodness I love popovers SO much and I have no idea why I’ve never made them before. This needs to change asap! I think yours look absolutely perfect 🙂
I haven’t made popovers in so long – these look so light and puffy – love the idea of cheddar + chives, I’ve only made plain.
Making these!
Alana, let me know how they turn out!!! 🙂
Popovers are so much fun to make and eat. These look so light, airy, and delicious.
I am so like you…I have the pan; probably for a couple years now (not proud) but keep finding reasons to shy away from making them…until now! Thank you! You’ve taken the mystery out for me!
Ditto! A friend gave me a pan but I have yet to use it! In fact, I forgot about it until I saw this posting! I’ll make them this week!!
Let me know how they turn out! Enjoy!
Gosh I love the flavor of this. I tried making popovers one time in a muffin pan and it was an absolute disaster! I seriously could not believe it. These are fantastic!
J, a reader just made these yesterday in a muffin pan! But I’m going to try myself soon!!! will keep you posted! 🙂
Confession: I’ve had a popover pan for a decade and have used it….never. I know! Ridiculous! But now I must. These look incredible, Alice. And I love how simple the recipe is.
oh my gawd, Marissa. . use it!!! you will love these! 🙂
Look at the rise on these beauties…popover perfection!
Loving your popvers lately. They look incredibly delicious!
Love the cheddar and chive combination – What a great idea! This totally does remind me of a yorkshire pudding
Hi Arman, this reminds you of Yorkshire Pudding because they are Yorkshire Puddings with the addition of chives & cheese. Americans call Yorkshire pudding popovers, either way this recipe looks amazing! Going to try adding cheese & chives to my Yorkshires!
They are so fun, festive and elegant, love this incredible look!
These look positively delightful!! My mom always makes popovers, but I have never tried – I guess that has to change!
oh yum I MUST make these!!
What type of flour please?
Hi there! All purpose flour! Sorry about that . . I’m updating the recipe card now!
These look wonderful! I have a mini popover pan…what would you anticipate the bake time/temp to be for mini popovers? Thanks!
Hi Suzanne, I didn’t even know there were mini popover pans! I wish I could help but I have not tested this recipe with a mini pan. . I would say, you just have to experiment yourself and see what happens. Start with 400 degrees and check on them after 8 minutes? Also, be sure to note that on my recipe above, you have to reduce the oven temp to 350 degrees and bake for an additional 20 minutes so maybe try reducing the oven temp after 8 to 10 minutes and then you just have to watch them! I’m not sure how much longer they would need to bake, maybe another 10 to 12 minutes? I’m not sure! I’m sorry but hope this helps!
This recipe looks so delicious! Do you think i could make them in a mini muffin time? How would I adjust the bake times?
Hi Nina, yes, you can try. . they might not look like popovers when baking in a mini muffin pan . . I’m not sure about the baking time . . maybe start with 25 minutes and check them? Again, I am not sure as I have not baked these in a mini muffin tin.
I just made these tonight. They were absolutely delicious. I knew I would love them, but was surprised when they received an enthusiastic thumbs up from all 4 of my boys and my husband. How wonderful to have a much easier and yet just as delicious version of a popover! I couldn’t find my popover pan, so I used my cast iron drop biscuit pan and they still turned out great. Thanks for the recipe! It has been added to my digital recipe box already.
Hi Shannon, this is so great to hear!!! Thank you for leaving a comment and letting me know! Cheers!
When do you add the cooling butter?
Hi Nyoja!!! I wrote “Break the eggs into the same bowl and whisk gently”. . the same bowl as the butter. . I will re-write so it’s more clear! Sorry about that!!!
Did you use a regular size pop over pan or mini ?
Hi! regular size popover pan!! I didn’t know they made mini ones!
I read a lot of blog posts!! This is great content work.