Best Mini Cranberry Popovers Recipe

Popovers are highly underrated, and we can’t figure out why. They’re buttery, light-as-air, soft, and you don’t have to wait for them to cool before popping one onto your plate and diving right on in. (In fact, they’re best fresh from the oven.) Of course, plain popovers are irresistible in and of themselves, but we couldn’t help but add some cranberry (and a little orange) to the mix, making these mini cranberry popovers a perfectly festive breakfast or brunch treat for the holidays. Topped with our favorite cranberry sauce, a pat of softened butter, and a drizzle of maple syrup, this might become your new go-to weekend breakfast during the holiday season.

Some may think that popovers are technical or finicky, but they’re actually pretty simple to whip up and make for an exciting addition to any breakfast or brunch setting. We’ve got all the best tips and tricks to ensure your mini cranberry popovers are a smashing success.

The eggs & milk should be warm:
Your eggs should be completely room temperature with no chill to them, and the milk should be lukewarm before using in the popover batter. If the eggs and milk are chilled at all, the popovers are much less likely to “pop” in the oven. To ensure your eggs are completely room temperature, submerge the whole eggs in hot water for 10 minutes before using.

Keep it steamy:
Popovers “pop” because of the steam created in the oven when the liquid batter encounters high heat. That being said, accurate oven temperature is important. We recommend letting your oven continue heating for an additional 15 to 20 minutes after it’s finished preheating before starting the batter. Better yet, use an oven thermometer if you have one handy!

No peeking:
After the popovers have baked at 450° for 20 minutes (and by that time created some great steam), they’ll finish Baking at 350°. Don’t be tempted to open the oven door when you reduce the temperature; otherwise you’ll let out that valuable steam and your popovers might deflate.

Eat ’em hot:
Popovers are best served fresh from the oven—no need to wait! The signature light and airy texture of a popover is fleeting, but oh so worth it. Wait too long, and popovers tend to get soggy. We promise you—there’s nothing quite as dreamy as a warm popover fresh from the oven (don’t forget the syrup!).

Made this recipe? Let us know how it went in the comments below!