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Lemon Vanilla Bean Popovers

Lemon Vanilla Bean Popovers! This sweet version of a British classic {Yorkshire Pudding} is perfect for serving up at brunches and parties. The batter comes together quickly in the blender, then poured into a standard muffin tin where they bake up into light, hollow nibbles.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Dessert
Cuisine: American
Keyword: popovers
Servings: 8 popovers
Author: The Kitchen Prep

Ingredients

  • 3 tablespoons melted butter divided
  • 2 eggs
  • 1 cup milk of your choice warmed slightly
  • 2 teaspoons vanilla bean paste {or 1 1/2 teaspoons vanilla extract}
  • Zest of 1 small lemon
  • 1 cup flour
  • 1/4 teaspoon salt
  • 2 tablespoons sugar

Instructions

  • Preheat the oven to 400 degrees. Place the oven rack to the lower 1/3 level in the oven. Brush 8 wells of a standard muffin tin with 1 tablespoon butter {including the top part of the muffin tin since they'll puff up and extend over the edges}. Place the muffin tin in the oven for 5 minutes.
  • Meanwhile, make the batter: Crack eggs into blender and blend at medium speed, about 1 minute. Slowly pour the warmed milk into the mixture as it blends until fully combined. Add vanilla bean paste, lemon zest and remaining 2 tablespoons of melted butter; blend for about 10 seconds more, then stop blender.
  • Add flour, salt and sugar to the mixture and slowly increase the blender speed until the batter is fully combined and smooth, about 15-20 seconds. {No need to overprocess.}
  • Open the oven door and carefully slide out the rack using an oven mitt. Pour the batter into each of the buttered muffin tin wells, filling about 3/4 of the way full.
  • Carefully slide the oven rack back into position and bake the popovers for about 33-35 minutes or until puffed and lightly browned. {Try not to open the oven door as to keep the heat inside the oven steady as they bake.} If the popovers look like they're getting too dark too early, lightly tent them with a piece of foil.
  • Remove from the oven and allow to cool slightly before removing -- they should come out pretty easily with a little twist. Serve immediately with butter or jam.

Notes