Why You’ll Love Effortless 10-Minute Cheese and Herb Popovers Recipe for Perfection

I enjoy this recipe because it feels almost magical how such a simple batter transforms into tall, golden popovers. I like that it uses basic pantry ingredients, comes together quickly, and always feels impressive when served fresh from the oven. The cheese adds richness while the herbs bring freshness and balance.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
2 large eggs
1 tablespoon melted butter
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh herbs (such as parsley, chives, or thyme)

Directions

I start by preheating the oven to 450°F and generously greasing a popover pan or muffin tin so the popovers release easily.

In one bowl, I whisk together the flour, salt, and black pepper. In another bowl, I mix the milk, eggs, and melted butter until smooth. I pour the wet ingredients into the dry ingredients and stir just until blended, being careful not to overmix.

I gently fold in the shredded cheese and chopped herbs. I fill each cup of the pan about two-thirds full with the batter.

I bake the popovers for 20 minutes, then reduce the oven temperature to 350°F and continue baking for another 15 minutes until they are puffed and golden. I remove them from the oven and serve them warm.

Servings and Timing

I usually get 6 popovers from this recipe. It takes about 10 minutes to prepare and around 35 minutes to bake, making the total time about 45 minutes.

Variations

I sometimes swap cheddar for another hard cheese like Swiss or Gruyère. When I want extra flavor, I add a pinch of garlic powder or smoked paprika. I also enjoy using different herb combinations depending on what I have on hand.

Storage/Reheating

I find popovers are best eaten fresh, but if I have leftovers, I store them in an airtight container at room temperature for a day. To reheat, I warm them briefly in the oven so they regain some crispness.

FAQs

Why shouldn’t I open the oven while baking?

I keep the oven closed so the popovers don’t collapse before they finish puffing.

Can I use a muffin tin instead of a popover pan?

I can, though they may be slightly shorter.

How full should I fill the cups?

I stick to about two-thirds full to allow room for rising.

Can I make these ahead of time?

I prefer making them fresh, but I can reheat them if needed.

What milk works best?

I usually use whole milk, but lower-fat milk also works.

Why are my popovers dense?

I avoid overmixing and make sure the oven is fully preheated.

Can I add more cheese?

I can, but too much may weigh them down.

Are these good for breakfast?

I think they’re great on their own or with eggs.

Can I make them crispier?

I sometimes bake them a few extra minutes at the end.

What do I serve with popovers?

I enjoy them with butter, soups, salads, or breakfast spreads.

Conclusion

I keep these Cheese and Herb Popovers in my recipe collection because they’re simple, reliable, and always impressive. I love how light and airy they are, with just enough cheese and herbs to make them feel comforting and special every time I serve them.