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Cranberry Almond Popovers

Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 Popovers


  • 4 tbsp butter melted
  • 2 cups milk
  • 4 eggs
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup fresh cranberries


  1. Preheat oven to 375 degrees. Using a basting brush, coat the inside cavities of your popover pan with melted butter.

    In a large bowl, whisk together the milk, eggs, and almond extract. Set aside. In another bowl, combine flour, sugar, and salt together. Add the dry ingredients to the wet and whisk to dissolve any lumps and until the batter is evenly combined. 

    Pour the batter into each cavity, about 1/2 - 2/3 of the way full and top with 4-6 cranberries per popover. Place in the oven and bake for 40-45 minutes, until puffed up and golden.

    Serve right away. As the popovers cool, they will deflate. 

Recipe Notes

Please note, you may want to remove the middle rack in your oven so that the popovers don't puff into the grate. It can be hard to remove them from the oven if that happens.