Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
Preheat the oven to 450°F. Grease a 12-cup muffin pan or a popover pan with cooking spray.
Pour the water off the eggs. Crack the eggs into a large measuring cup(for easy pouring!) or medium bowl then add the milk. Whisk the eggs and milk together until totally combined. Add the flour and salt and whisk until just combined. Lightly whisk in the butter.
Pour the batter into the prepared pan, filling each cup about ⅔ full.
Bake for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 10-15 minutes, until the popovers are deep brown.
Serve immediately (smothered with butter) and enjoy!
Tips for Perfect Popovers:
Don't overmix the batter! You want the milk and eggs to be totally incorporated, but just lightly mix in the flour, salt and butter.
Leave the oven shut the whole time the popovers are baking. This will help them bake up nice and fluffy. If you want to peak, just look at them with the oven light on and door shut. ;)
Serve the popovers right away. These are best piping hot, straight out of the oven. I love them smothered with butter!
No popover pan? No problem! You can easily make these in a regular muffin pan. MAKE IT DAIRY-FREE: Swap out the milk with almond milk and the butter with vegan butter. The popovers might not brown as much, but will still be delicious.