I’m not sure how I made it to the age of 34 without ever eating a popover, but I’m sure glad I’ve corrected this culinary error. Allow me to share this newfound joy with you!

Popovers are made of just a few simple ingredients: eggs, flour, milk, a little melted butter. Simple. They gain rising power solely from the eggs, and come bursting out of their cozy muffin-like tins, reaching for the sky.

Within moments of being removed from the oven, they deflate, which will make you sad. But don’t let it get you down. Part of what makes them so luscious is their hollow middle. What they lose in fluff they make up for in flavor! They are light and airy in your mouth. 

I made mine using a muffin tin (I don’t own a popover tin). While a popover pan will make a skinnier, taller version of these breakfast bites, the muffin tin works sufficiently.

I used Marion Cunningham’s recipe from The Breakfast Book—a must-own for anyone who loves breakfast and is tired of the same old recipes. This book is packed with original ideas, and from the success of its popovers, I can only assume that everything in this cookbook is a winner.

This recipe calls for a heaping teaspoon of marmalade placed in the bottom of each muffin mold. I was recently given a jar of tantalizing Meyer lemon and cardamom marmalade from my friend, Elise. Boy, did that boost the excitement of these pastries!

The popovers were airy and chewy with a glistening coat of sweetness, bites of pucker-y citrus rind, and the earthy “pow” of spicy cardamom. When served with a cup of warm chai, this combination made for a warming, happy breakfast on an otherwise rainy morning.

Hello, Popovers! So nice to have met you!

Here’s Cunningham’s recipe with two minor adaptations from me: instead of grinding rolled oats in the food processor, I simply used oat bran. Also, instead of orange marmalade, I used Elise’s Meyer lemon and cardamom version.

In her book, Cunningham stresses the importance of placing these into a cold (i.e., not preheated) oven to start.

2 eggs

1 cup raw, organic milk (I used skim)

1 Tablespoon butter, melted

1/3 cup oat bran

¾ cup all-purpose flour

½ teaspoon salt

½ cup marmalade (I used Meyer lemon & cardamom marmalade)

Grease muffin tins. Drop a heaping teaspoon of marmalade into the bottom of each cup.

Mix the eggs, milk, melted butter, oat bran, flour, and salt in a medium mixing bowl just until blended. Fill each muffin cup half way with the batter. Set the pan inside a cold oven.

Turn the heat to 450 degrees and bake for 15 minutes. Then, reduce the heat to 350 degrees and bake for another 10 to 15 minutes, or just until golden and round.

Remove from the pans and serve piping hot.

Serves: 12

Davis Lebovitz has a donut-inspired popover recipe that I’m excited to try.

My friend Michelle has a savory popover recipe great for making with kids.

My friend Sarah shares her Nana’s recipe for a basic popover.