It’s rare that I see a recipe and immediately go make it. But I did with this popover recipe, and it was no mistake. In fact, I’ll chalk it up to one of my best decisions ever. My family will too. These bad boys are chewy and buttery and delicious. I totally recommend eating them warm, but I suspect if you had any leftovers {we didn’t courtesy of Monkey Boy}, they’d probably taste awesome the day after too.
Also, I totally recommend doubling or tripling the batch. Just trust me on this. If you’re using a muffin tin, if only yields like 6 popovers and we I could eat those in 1 sitting.
Ingredients
For the popovers:
2 tablespoons unsalted butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour
For the sugar coating:
2/3 cup sugar
1 teaspoon cinnamon
1/2 stick unsalted butter, melted
Directions
Preheat oven to 400 F and thoroughly grease a popover pan {or muffin tin} with butter. There’s no such thing as too much greasing of the pan here because these little guys will stick like crazy if you don’t. {I like to drop a 1/2 teaspoon of butter in each popover cup and place it in the oven for a minute then brush the butter around the cup}.
Add butter, eggs, milk, salt, and sugar to blender {I used my Blendtec} and blend for a few seconds. Add the flour and blend until smooth {this should really only take like 15 seconds}.
Fill muffin cups about 2/3 full of batter. Bake for 35 minutes {do not open the oven during baking or it will cause your popovers to drop!}
While the popovers are baking, prepare the sugar mix by combining sugar and cinnamon in a large shallow bowl. Set aside.
As soon as popovers are done, brush with melted butter then generously sprinkle with cinnamon sugar.
Serve immediately.
Diane says
Sounds good but where did you find those muffin tins? Those look like they’d clean up so easy.
Melissa says
Sounds exactly like Yorkshire pudding – except a sweet version instead of serving w/gravy
One thing I’ve always found in any popover/yorkshire pudding recipe I’ve seen is it’s important to let the batter rest after mixing, for at least 30 minutes – was that not the case with these?
Mavis says
I didn’t let the dough rest and they turned out great!
Julie P says
Yup sweet Yorkshire puddings!
Mary says
I want to eat those right now. Unfortunately, I can’t cook with dairy due to a child’s allergy. Has anyone tried to make popovers with dairy substitutes? I generally use almond milk and Smart Balance. I bet the popover pans are sold by Amazon, just a wild guess. Happy Memorial Day to all!
Jay says
I’m dairy free also, I use coconut milk (the can version) when baking and everything turns out perfect. In fact, my pumpkin pie is even better with coconut milk than it is with dairy. It should work great for the popovers.
Mavis says
Coconut milk in pumpkin pie? Sounds amazing. Care to share your recipe?
Tamara says
Muffin tins work just as well as the popover tins. Made the recipe this morning and the batter was enough for twelve popovers. Great recipe!