Adjust the oven rack to the lower third position and preheat to 425°F (220°C). Generously grease the bottoms, sides, and the spaces between the cups of a standard muffin tin with butter. Proper greasing ensures that the popovers release easily after baking.

To bring the ingredients to room temperature, place the eggs in a bowl of hot water for about 10 minutes. Warm the milk in the microwave for 30 seconds or on the stovetop until it is comfortably warm to the touch. Using warm ingredients is essential for achieving proper rise and texture.

In a blender or large mixing bowl, combine the eggs, milk, salt, sugar, and flour. Blend (or whisk) until the mixture is smooth and slightly frothy. Add the melted butter and continue mixing until fully incorporated. The batter should be thin and lump-free.

Pour the prepared batter into the greased muffin cups, filling each one slightly more than halfway full. The batter will rise significantly during baking, so avoid overfilling.

Place the muffin tin on the lower rack of the oven and bake for 20 minutes at 425°F (220°C) without opening the oven door. Maintaining consistent heat and steam is crucial for the popovers to rise properly.

After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 8–10 minutes, or until the popovers are golden brown and crisp.

Remove the pan from the oven and carefully release the popovers from the tin. Serve them warm, ideally straight from the oven, with butter, honey, or jam.