Why You’ll Love This Recipe

I love this recipe because it transforms just a few basic ingredients into something magical. The contrast between the crispy shell and the custard-like center is pure perfection, and the cherries add natural sweetness and color. These popovers are best enjoyed fresh from the oven, brushed with melted butter and rolled in sugar for a touch of indulgence. They’re simple enough for a weekday treat yet elegant enough for special occasions.

Ingredients

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

3 eggs, room temperature
1 1/2 cups whole milk, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon coarse salt
1/2 cup sugar, divided
1 cup cherries, stemmed and pitted
Cooking spray
2 tablespoons unsalted butter, melted

Directions

1. I begin by placing a nonstick popover pan on the lowest rack in my oven and preheating it to 450°F (230°C) with the pan inside.

2. In a large mixing bowl, I whisk together the eggs, milk, and vanilla extract until the mixture is frothy, about 1 minute.

3. I add the flour, salt, and 2 tablespoons of sugar to the wet ingredients and whisk until the batter has the consistency of heavy cream. A few small lumps are fine—this helps create texture.

4. In a small bowl, I toss the cherries with 2 tablespoons of sugar, then gently fold them and any remaining sugar into the batter.

5. I carefully remove the hot popover pan from the oven and coat it with cooking spray.

6. I pour the batter into the popover cups, filling them about three-quarters full.

7. I bake the popovers for 12 minutes at 450°F, then reduce the oven temperature to 350°F (175°C) and continue baking for another 20 minutes, until the tops are golden brown and dry to the touch.

8. Once done, I immediately remove the popovers from the pan and poke a small hole in the bottom of each one to release the steam—this keeps them from collapsing.

9. I brush the warm popovers with melted butter and roll them in the remaining sugar to give them a sweet, crisp coating.

10. I serve them right away while they’re still warm and airy—they’re at their best fresh out of the oven.

Servings and Timing

This recipe makes about 12 popovers and takes around 42 minutes total—10 minutes for prep and 32 minutes for baking.

Variations

I sometimes swap cherries for blueberries, raspberries, or sliced strawberries for a different flavor twist. For a citrusy version, I add a teaspoon of lemon zest to the batter. If I want a dessert-style treat, I drizzle the finished popovers with a simple vanilla or cream cheese glaze. For a richer texture, I use half cream and half milk in the batter.

Storage/Reheating

These popovers are best enjoyed fresh from the oven, but I can store leftovers in an airtight container at room temperature for up to 1 day. To reheat, I place them in a 350°F (175°C) oven for about 5 minutes until warm and slightly crisp again. I don’t recommend microwaving, as it makes them soggy.

FAQs

Can I use frozen cherries?

Yes, I just thaw them completely and pat them dry before folding them into the batter.

Can I make these in a muffin tin?

Yes, if I don’t have a popover pan, I use a standard muffin tin—they’ll rise a bit less but still taste amazing.

Why did my popovers deflate?

They need to bake long enough to dry out inside. Poking a small hole at the bottom after baking releases steam and prevents collapsing.

Can I make them ahead?

Popovers are best served fresh, but I can prepare the batter up to 2 hours in advance and keep it at room temperature.

What’s the secret to tall popovers?

Using room-temperature ingredients and preheating the pan are key for maximum rise.

Can I reduce the sugar?

Yes, I reduce it slightly if I prefer a less sweet version.

What can I serve with cherry popovers?

I love them with whipped cream, lemon curd, or a drizzle of honey.

Can I make them savory?

Yes, I skip the sugar and cherries, then add grated cheese, herbs, or cooked bacon for a savory variation.

Can I use almond extract instead of vanilla?

Absolutely—it pairs beautifully with cherries and adds a bakery-style aroma.

How do I keep them from sticking?

I always coat the hot pan with cooking spray or melted butter before adding the batter.

Conclusion

These Cherry Popovers are light, crisp, and full of sweet-tart cherry flavor—a delightful combination of elegance and comfort. I love watching them puff up in the oven and then serving them warm, dusted in sugar for a touch of sparkle. Whether I make them for brunch, dessert, or just because, these popovers never fail to impress. They’re the perfect treat to enjoy fresh, hot, and straight from the oven.