Mini Cranberry Popovers Will Make You Very Popular

Molly Bolton
·2 min read

Yields: 12

Prep Time: 10 mins

Total Time: 1 hour 25 mins

Ingredients

  • Cooking spray

  • 1/3 c.

    dried cranberries

  • 1/2 c.

    (120 mL) orange juice

  • 3

    large eggs, room temperature

  • 1 1/2 c.

    (360 mL) whole milk, lukewarm

  • 1 tsp.

    kosher salt

  • 1 1/2 c.

    (180 g.) all-purpose flour

  • 1 tsp.

    pure vanilla extract

  • 5 tbsp.

    unsalted butter, melted, divided, plus more, softened, for serving

  • Cranberry sauce and pure maple syrup, for topping

Directions

  1. Arrange a rack in lower third of oven; preheat to 450°. Once preheated, wait at least 15 to 20 minutes before starting the popover batter—the oven needs to be hot in order for the popovers to rise. Spray a standard 12-cup muffin tin with cooking spray, then preheat in oven for about 15 minutes.

  2. Place cranberries in a small heatproof bowl. In another small heatproof bowl, microwave orange juice until steaming, about 1 minute. Pour over cranberries and let sit 10 minutes. Drain and discard orange juice.

  3. Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat eggs, milk, and salt on medium speed until combined and frothy, about 30 seconds.

  4. Add flour all at once, then gradually increase speed to high and beat until well combined, about 30 seconds. (Tip: Cover the stand mixer with a clean towel to prevent splatter.) Scrape down sides and bottom of bowl, then beat on high until light and frothy, about 30 seconds more. Add vanilla and 3 Tbsp. melted butter and beat on medium speed until just combined (batter will be very thin). Let sit at room temperature 30 minutes.

  5. Generously brush prepared cups with 2 Tbsp. melted butter. Divide batter among prepared cups (a 1/4-c. measuring cup comes in handy here), filling each about three-quarters full. Sprinkle 1 tsp. cranberries into each muffin tin.

  6. Bake popovers 20 minutes. Without opening the oven door, reduce oven temperature to 350° and continue to bake until deep golden, 11 to 14 minutes more. Check popovers during the last 3 to 5 minutes of baking; if they’re browning too quickly, place a baking sheet on rack above them.

  7. Transfer popovers to a platter. Top with cranberry sauce, softened butter, and a drizzle of maple syrup.

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