Cheddar Chive Popovers

Our dietitians' favourite

This recipe is taken from the 2018 Milk Calendar. Whether served for breakfast, lunch or dinner, these light and airy buns are truly wonderful.

  • Prep: 10 min
  • Cooking: 20 min
Yields 12 popovers
cheddar chive popovers


  • 2 tbsp (30 mL) butter melted and divided
  • 1 cup (250 mL) milk at room temperature
  • 2 eggs at room temperature
  • 1 cup (250 mL) all-purpose flour
  • 2 tbsp (30 mL) finely minced fresh chives or green onion
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) finely grated aged Canadian Cheddar


Preheat oven to 400°F (200°C). Brush 1 tbsp (15 mL) butter all over 12 muffin cups; set aside. Just before oven is preheated, place milk, eggs and remaining tbsp (15 mL) butter in blender. Whirl until frothy, about 1 min. Add flour, chives and salt; whirl until well mixed. For popovers to reach maximum height, place empty buttered muffin pan in preheated 400°F (200°C) oven for 3 min just before filling (don’t worry if you see a few brown bits).

Pulse mixture in blender once or twice. Remove muffin pan from oven. Immediately pour batter into hot muffin cups, filling each cup a bit more than half full. Sprinkle with Cheddar cheese. Bake for 20 min until very puffed. Serve immediately.


Don’t peek in the oven – let the popovers work their magic

Switch up the cheese – try Canadian Parmesan, Swiss or Provolone.

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Nutritional information

Per serving
Energy: 96 Calories
Protein: 4 g
Carbohydrate: 9 g
Fat: 5 g
Fibre: 0.3 g
Sodium: 130 g

Top 5 Nutrients

(% DV*)
Calcium: 6 % / 65 mg
Folate: 12 %
Riboflavin: 9 %
Selenium: 16 %
Vitamin B12: 14 %