Cherry Popovers

Serves 1/12

Cherry Popovers

These popovers are very tart since there is no sugar in the recipe. Spread on a little honey and voila! Perfection.

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  • 3 eggs
  • 1 1/2 cups low fat milk
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 2/3 cup pitted cherries


  1. Beat the milk, melted butter, flour, and salt in a medium bowl until just smooth, then add eggs one at a time, beating until incorporated. Stir in cherries. Allow batter to rest for 15 minutes.
  2. Preheat oven to 450F. Butter 12 muffin cups (or 6 popover cups) taking care to coat the cups as well as the area around the top as well.
  3. Fill cups 3/4 full and bake in preheated oven for 20 minutes. Without opening the oven door, lower the heat to 350F and bake 10 minutes longer.
  4. Remove from oven, pierce tops with a knife to let the steam escape, and allow to cool in pan for 5 minutes.
  5. Remove from pan, and serve.
Recipe Type: Breakfast


Preheat oven to 450 degrees F.

In saucepan melt the butter.


Take the cherries,


Slice them in half and remove the cherry pits.


Chop again in half.


In large bowl mix together milk, melted butter, flour and salt until smooth.

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Add eggs one at a time and mix until incorporated.

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Stir in cherries.

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Coat 12 muffin cups with butter.

Muffin tin-buttered_01

Fill cup 3/4 full with batter.

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Bake in oven for 20 minutes

Reduce heat to 350 degrees F without opening pan and bake 10 minutes more. Do not open oven at all during baking!

Remove from oven and pierce tops with fork to let out steam.

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Allow to cool 5 minutes before serving.  Because popovers are not made with sugar they are not particularily sweet.  Cut them in half and spread with your favorite fruit jam or honey.

Cherry Popovers



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  1. These look wonderful. Perfect timing- national cherry popover day today. I was just watching The Andy Griffith Show, heard Aunt Bea mention cherry popovers and found this site. Weird coincidence:)
  2. These look so good i can't wait to try them. I was wondering if i can make the batter a day ahead, would that be fine?


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