My dad used to make the best popovers in a big popover pan that takes up tons of cupboard space.
I don’t have one of those and not to worry if you don’t either.
The popovers are made in mini muffin pans, much more common than popover pans. I haven’t tried the recipe in a regular-sized muffin pan because I have a fondness for mini muffins and love the texture and cute factor of mini things. But I’ve read about people having good luck with regular muffin pans.
The popovers remind me of cinnamon-sugar mini donuts and that’s a beautiful thing. Warm, carby bread that’s drenched in melted butter and topped with cinnamon-sugar cannot be bad.
The batter is beyond easy because you simply combine all the ingredients in a blender. I love blender batters. It’s important to let the batter rest for about 15 minutes to give the flour time to absorb some of the liquid. The resulting popovers taste better and have a better texture.
The popovers bake in a 450F oven for 10 minutes before reducing the heat to 350F and baking until they’re done. Don’t open the oven door to check and see how the popovers are doing. The high heat creates puffier popovers and you don’t want any hot oven air to escape.
The recipe makes about 2 dozen mini popovers and although I wanted to keep them all for myself, I put half the batch into a Dixie Quicktakes® for my daughter’s teacher.
Quicktakes® have attached lids so you’re never going to misplace the lid, they’re dishwasher and microwave-safe, and are inexpensive so I don’t mind giving them away. I remember the days of my mom asking neighbors for her re-useable containers back which isn’t a concern with these.
The popovers are soft, slightly chewy, and full of rich vanilla and cinnamon-sugar flavor. I used vanilla unsweeetened almond milk which helped boost the vanilla flavor.
Mini food is so poppable and the mini popovers were no exception. One after another, down they went.
I felt like a kid again at the state fair eating mini donuts.
And I loved every buttery, sugary bite.
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Mini Cinnamon Sugar Popovers
Ingredients
Batter
- 2 large eggs
- 1 cup milk, I used unsweetened vanilla almond milk
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 1 ½ teaspoons vanilla extract
- pinch salt, optional and to taste
Topping
- ¼ cup unsalted butter, half of 1 stick, melted
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
Instructions
- Batter – To the canister of a blender, add all batter ingredients and blend until smooth and combined, about 90 seconds on high power. Allow batter to rest in blender canister for about 15 to 20 minutes while oven preheats. Resting allows the flour to absorb some of the liquid and popovers taste better and have a better texture.
- Preheat oven to 450F and spray a mini muffin pan(s) or a popover pan very well with floured or non-stick cooking spray. I haven’t made recipe in a full size muffin pan (or traditional popover pan) although many people use muffin pans as a substitute for popover pans with good success.
- After batter has rested, quickly blend for about 15 seconds to fluff it up.
- Divide batter equally among the cavities in prepared pans, filling each between half and two-thirds full.
- Bake for 10 minutes at 450F. Do not open the oven door at any time. The high heat creates puffy, domed popovers and you don’t want any hot oven air to escape.
- Reduce heat to 350F (don’t open the oven) and bake for about 4 minutes, or until popovers are domed, puffed, and golden browned. Watch them very closely at the end through the oven window so they don’t burn. While popovers are baking, make the topping.
- Topping – Place butter in a small microwave-safe bowl and heat on high power to melt, about 45 seconds; set aside.
- In a separate small bowl, add the sugar, cinnamon, and stir to combine.
- After taking popovers out of oven, keep them in the pans, and brush evenly and generously with melted butter. You will likely have extra butter, but after about 15 minutes, the first coating of butter soaks in. Alternatively, you can submerge popovers in the butter, and then toss to coat in the cinnamon-sugar mixture so the whole popover is coated rather than just the top. If you’re doing that, you’ll need at least double cinnamon-sugar.
- Using a small spoon, sprinkle the tops evenly and generously with the cinnamon-sugar mixture.
- Remove popovers from pan (use a butter knife to dislodge if necessary although after the butter brushing, this is unlikely) and serve immediately. Popovers are best warm and fresh but will keep airtight at room temp for up to 4 days. Reheat for 10 seconds in micro if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was brought to you by Dixie Quicktakes®. Recipe, images, and all opinions expressed are my own.
I made these last night and loved them! I’ve never had popovers before so I was a little surprised at the texture but they were delicious. They actually reminded me of a hand held bread pudding! Definitely making again ?
Tayler Mae
Thanks for trying the recipe and I’m glad it came out great for you!