Exploded Muffins

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12 to 12 servings

Really, these are popovers. The eggs in the batter cause them to, well, explode. Fun to watch (through the oven window only please) and even more fun to eat.


  • 1 cup milk
  • 1 tbsp melted butter
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 2 eggs
  • melted butter , for brushing


  • Place an empty, nonstick, 12-cup muffin pan in the oven, then turn the temperature to 450°F (230°C) and let it preheat while you prepare the batter.
  • In a small bowl with an electric mixer, beat together the milk and the melted butter until foamy. Measure the flour and the salt into another bowl and add the milk mixture to it, beating just until everything is blended. Beat in the eggs, one at a time, until smooth.
  • Remove the muffin pan from the oven (hot hot hot!) and carefully brush each cup with plenty of melted butter. Pour the batter into the cups, dividing it evenly among them, and return the pan to the oven. Bake at 450°F (230°C) for 15 minutes, then reduce the heat to 375°F (190°C) and bake for another 10 to 12 minutes until exploded, brown and crisp.
  • Remove the Exploded Muffins from the pan and serve immediately with butter and jam or cut the tops off (see – they’re empty) and fill with whatever tickles your fancy.