- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 cup milk, at room temperature
- 3/4 teaspoon salt
- 1 cup all-purpose flour
Place the remaining 1 tablespoon butter, eggs, milk, sugar, and salt in a food processor and pulse until smooth. Add the flour and pulse again until just smooth. Pour mixture into a measuring cup or another vessel that will allow you to easily pour and set aside.
Place the prepared muffin pan in the oven on the heated baking sheet and bake until the butter sizzles, about 1 minute. Remove the muffin pan and the baking sheet from the oven. Pouring the batter into the muffin pan wells, filling each about half way.
Return the muffin pan and baking sheet to the oven. DO NOT OPEN THE DOOR NOW UNTIL THEY ARE DONE. Bake until the popovers are puffed and the tops are starting to brown, about 20 minutes. Reduce the oven temperature to 350°F and continue to bake until the popovers are golden brown all over, about 15 minutes more.
Remove the muffin pan and baking sheet from the oven and place them on a wire rack. Serve immediately.