Cheesy Chive Popovers


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Flour, 1 cup (5 oz/155 g)
  • Salt and freshly ground pepper
  • Fresh chives, 1 tablespoon finely snipped
  • Milk, cups (10 fl oz/310 ml), at room temperature
  • Eggs, 2, at room temperature
  • Unsalted butter, 1 tablespoon, melted
  • Gruyère cheese, 3 oz (90 g), coarsely grated


  • Make the batter

    Preheat the oven to 450°F(230°C). Generously grease 2 nonstick mini muffin pans. In a large bowl, stir together the flour, ½ teaspoon salt, ¼ teaspoon pepper, and the chives. In another bowl, whisk together the milk, eggs, and butter. Pour the wet ingredients over the dry ingredients and whisk until just combined (don’t worry if some lumps remain).

  • Bake the popovers

    Fill the prepared muffin cups with batter to within about ¼ inch (6 mm) of the rims. Place a scant teaspoon grated cheese in the center of each filled cup. Bake, without opening the oven door, for 10 minutes. Reduce the oven temperature to 350°F(180°C) and bake until the popovers are brown and fully puffed, 8–10 minutes longer. Transfer to a platter and serve warm.