Although a muffin pan could work for this recipe, a dedicated popover pan will give you the highest rise and best results. You can find quality pans anywhere online. Nordicware.com has an excellent selection. 

Ingredients
1 dozen large eggs
2 ¾ cups 2% milk
2 ¾ cups flour
1 tsp. salt
1 tbsp. sugar

Preparation
Hand-whisk all ingredients until smooth and frothy. (It’s okay if the batter is a little bit lumpy!) If you have time, transfer the batter to the refrigerator and let it sit overnight. That’ll give you a higher rise.

When you’re ready to bake, preheat the oven to 400 degrees. Grease a popover pan. (Try Pam! Nothing works better.) Pour in the batter, filling each cup by a little more than half. Bake for 15 minutes, then lower the temperature to 345 degrees and continue baking for 30-40 minutes, or until puffy and golden-brown. When you remove the pan from the oven, pierce each popover with a knife to release the steam, so they don’t cave in or slump. Serve hot with honey butter.

Try using leftover popovers for sandwiches, stuffing them with scrambled eggs or leftover steak. They also freeze well. Just reheat them in a 350-degree oven for 3-5 minutes.