Cherry Popovers

Cherry Popovers

Adapted from Maida Heatter's famous 1966 recipe

Makes 12 small popovers (in a muffin tin, probably more like 8 if you use a popover tin)


1 heaping cup of cherries, pitted and halved (about 24 cherries or 1/3 lb)

3 teaspoons sugar, divided

unsalted butter, for greasing pan

3 eggs

1 cup milk

3 tablespoons melted butter

1 cup flour, sifted

1/2 teaspoon salt

dash of cinnamon


In a small bowl, mix cherries and 1 teaspoon sugar.  Set aside.

Grease bottom and sides of muffin cups.

Beat the eggs.  Add in the milk and melted butter.

In a small bowl, blend together flour, salt, remaining sugar, and cinnamon.  Stir the flour mixture into the egg mixture a small amount at a time.  Beat until just barely smooth.

Divide the cherries among the muffin cups.  Pour the batter over the cherries, ensuring there is an equal amount in each muffin cup.

Bake for about 50 minutes.  Try not to open the oven during that time to retain heat/steam.  Popovers should have risen and the outsides should be somewhat dry.  Remove from oven and use a knife to cut a few small slits in the top each popover.

Return to oven and bake for an additional 5 minutes.  Cool and serve.

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