Preheat your oven to 450°F (232°C). While it’s heating, place your empty muffin tin inside. The hot pan helps the batter puff up quickly once it hits the heat.
In a bowl, whisk together the eggs and milk until frothy and well combined. Add the flour and salt, then whisk until smooth. It will look thin—this is normal. Finally, stir in the melted butter. Let the batter sit for 10–15 minutes.
Remove the hot muffin tin from the oven and grease each cup well with butter or oil (I use a brush to get into every corner). Fill each muffin cup about halfway with batter—don’t overfill.
Bake at 450°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 15–20 minutes, until the popovers are deep golden brown and crisp.
Popovers are best right out of the oven, when they’re hot and puffed. You can crack them open and slather with butter or fill them with jam, cheese, or whatever you like.
