These Cherry Popovers are the perfect blend of crispy exterior and custardy interior, with bursts of sweet-tart cherries throughout. This is the most show-stopping dessert you can serve for any occasion!
What You’ll Need
These ingredients work together to create the perfect popover texture — crisp on the outside, soft and airy on the inside. A full list of ingredients with measurements is available in the printable recipe card below.
- Eggs – These provide structure and lift to your popovers. Fresh eggs at room temperature will give you the most dramatic rise in the oven.
- Whole Milk – The fat content in whole milk creates a rich, tender interior. We recommend using full-fat milk for the most amazing texture!
- Vanilla Extract – This extract adds a subtle sweet aroma that complements the cherries perfectly. Always use pure vanilla extract rather than imitation for the best flavor.
- Flour – The protein in all-purpose flour forms the structure that allows popovers to puff up dramatically. Make sure to measure it properly by spooning into your measuring cups and leveling rather than scooping directly.
- Salt – Just a pinch balances the sweetness and enhances all the other flavors.
- Sugar – Add just enough to enhance the natural sweetness of the cherries without making these popovers overly sweet. It also helps with the beautiful browning on the exterior.
- Cherries – These juicy stars of the show add bursts of flavor throughout each popover. Fresh cherries work best in the summer, but frozen (thawed and well-drained) can work in the off-season.
- Cooking Spray – This prevents sticking and helps create that signature crispy exterior.
- Unsalted Butter – Use this for greasing the pan and a touch of rich flavor. The butter creates those gorgeous crispy edges that make popovers irresistible.
Let’s Get Cooking!
These cherry popovers come together quickly with just a few simple steps. The key is getting your pan nice and hot before adding the batter to create that dramatic rise.
- Mix the wet ingredients. Whisk the eggs until frothy, then add milk and vanilla, continuing to beat until well combined.
- Combine the dry ingredients. In a separate bowl, mix the flour, salt, and sugar until evenly distributed.
- Create the batter. Gradually pour the wet ingredients into the dry ingredients, whisking just until smooth — a few small lumps are perfectly fine.
- Rest the batter. Let it sit while you preheat your pan, allowing the flour to fully hydrate for the best texture.
- Prepare the pan. Heat your popover pan or muffin tin until it’s nice and hot, then coat with butter and cooking spray.
- Add the cherries. Gently fold the pitted cherries into your batter, being careful not to overmix.
- Fill the pan. Pour the batter into the hot cups, filling each about two-thirds full for optimal rising.
- Bake the popovers. Start with high heat to create steam, then lower to allow them to cook through without burning.
- Serve immediately. Popovers wait for no one – they’re at their absolute best straight from the oven while still puffed and crispy.
5S Philosophy 👩🏻🍳
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- Salt – A pinch of salt in this popover batter enhances the sweetness of the cherries without making the final product taste salty. It’s the secret ingredient that makes all the flavors pop and creates balance in every bite.
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- Seasoning – The warm notes of vanilla extract complement the cherries beautifully. You could also add a touch of almond extract if you want to enhance the cherry flavor even more.
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- Swaps – Blueberries make for an amazing substitute if cherries aren’t in season. You can also try this recipe with diced apples and a sprinkle of cinnamon for a fall variation, or go savory by omitting the sugar and adding herbs and cheese instead of fruit.
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- Senses – The moment these popovers hit the hot oven, your kitchen will fill with the aroma of vanilla and butter. As they bake, you’ll hear the satisfying sizzle of the batter against the hot pan. When they emerge golden and puffed, the contrast between the crisp exterior and the steamy, tender interior will make your taste buds dance.
Storage and Freezing
These cherry popovers are at their absolute best straight from the oven, but here’s how to handle any leftovers.
Make Ahead
You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Just be sure to bring it to room temperature before baking for the best rise.
How to Store
Store completely cooled cherry popovers in an airtight container for up to 2 days. Reheat them in a 350 degree Fahrenheit oven for about 5 minutes to restore some of their crispness.
Can I Freeze Cherry Popovers?
These popovers freeze surprisingly well for up to 1 month. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature and reheat in a 350-degree oven until warm and crisp again.
Commonly Asked Questions
The most common culprit is not preheating your pan. Make sure your popover pan or tin is hot before adding the batter — this creates the steam needed for that dramatic puff.
Absolutely! The base recipe works with other mix-ins like blueberries, raspberries, or even chocolate chips.
This usually means they need more baking time. The exterior should be deeply golden brown before removing from the oven, and you can make a small slit in the top during the last few minutes to help steam escape.
Other Sweet Treats
Want more fruity deliciousness that adds pizzazz to your dessert spread? Check out these popular recipes!
Cherry Popovers
Ingredients
- 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
Instructions
- Place a nonstick popover pan on lowest rack in oven and preheat the oven to 450°F (with pan in it).
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl and hand whisk, combine the 3 eggs , 1 1/2 cups whole milk and 1/2 teaspoon vanilla extract. Whisk until frothy, approximately 1 minute.
- Add the 1 1/2 cups flour, 1 teaspoon coarse salt, and 2 tablespoons of the sugar to egg mixture.
- Whisk the wet ingredients until the batter is the consistency of heavy cream with some small lumps remaining. There will be air bubbles.
- In a small bowl, toss the stemmed and pitted 1 cup cherries with 2 tablespoons of the sugar. Gently fold the blackberries and any loose sugar into the batter. Transfer the batter to a pourable measuring cup.
- Remove the popover pan from oven and coat with Cooking Spray. This is easier than vegetable shortening since the pan is hot!
- Fill the popover cups three-quarters full with batter. Bake 12 minutes, then reduce the oven temperature to 350°F. Continue to bake until the tops are golden brown and dry to the touch, about 20 minutes more.
- Remove the pan immediately and poke a small hole in the bottoms to release the steam.
- Brush the tops of baked popovers with the melted 2 tablespoons unsalted butter, then roll in the remaining sugar.
- Serve immediately. Popovers are best fresh and hot.
- If you’ve tried this recipe, come back to let us know how you liked the in the comments or star ratings.
Nutrition
