Popovers in a Muffin Pan with Cinnamon Honey Butter

Popovers in a bread basket lined with a soft linen napkin on top of a drying rack on a white marble background.

No ratings yet

Popovers in a Muffin Pan with Cinnamon Honey Butter

These Popovers in a Muffin Pan are ultra-tall, fluffy, and the most impressive breakfast or afternoon treat, slathered with a simple savory cinnamon honey butter.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: popovers

Calories: 136kcal

Author: Lauren Skardal

Ingredients

Popovers

2¼ cups whole milk, warm 510g
4 large eggs, room temperature
1 ½ cups all-purpose flour 210g
¾ teaspoon salt

Cinnamon Honey Butter

3 tablespoon butter softened, plus more for greasing the pan
½ tablespoon honey 10g
½ teaspoon cinnamon

Instructions

Preheat: Preheat the oven to 450°F.
Prep: Butter the sides, bottom, and tops of every other cup of a muffin tin (so 6 cups in a 12 cup muffin tin). This recipe is for 12 popovers. If you have two muffin tins, you can prepare 2 muffin tins at the same time.
For best results, the popovers will be baked one muffin tin (6 popovers) at a time. If you are short on time and have space in your oven, you can bake two muffin tins side by side in the oven.
Blend: In a large blender, add the warm milk (make sure it's not hot), room temperature eggs (if cold, place the eggs in a bowl of warm water for 1 minute), flour, and salt. Blend on low speed for 5-10 seconds. Scrape down the sides of the blender.
Blend on high for 4 minutes. The mixture should get slightly bubbly and increase in volume from 3 ½ cups to 4 ½ cups.
Pour: Pour the mixture into the buttered muffin cups, filling them ¾ of the way or slightly more. Remember, fill every other cup.
Bake: Bake at 450°F for 15 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 15 minutes. Remove and allow to cool slightly.
Cinnamon Honey Butter: While the popovers are in the oven, make the Cinnamon Honey Butter. In a small bowl, combine the softened butter, cinnamon, and honey.
Serve: Once done, the popovers should be a medium golden brown color. Allow them to cool for just a couple of minutes so they are not too hot to handle, then serve warm with the Cinnamon Honey Butter.

Notes

Thoroughly Preheat the Oven: Many ovens indicate that they are fully preheated when they are not. Preheat the oven at least 30 minutes prior to baking. For extra insurance, use a separately purchased oven thermometer to verify the actual temperature in your oven. You’d be surprised at how different it may be from the display temperature and where the different hot spots are in your oven.
Room Temperature Ingredients: This recipe hinges on the ingredients all being at a warm room temperature. The popovers need to rise quickly, so you don’t want the oven to have to work to heat up cold ingredients.
Butter the Muffin Tin: You want the popovers to release and not get stuck to the sides of the muffin cups as they rise. It is important to butter the bottoms, sides, and the tops of the muffin tins. It is helpful to do it even if the muffin tin is non-stick, but it's absolutely crucial for regular muffin tins.
**Fill Every Other Muffin Cup: For tall popovers, use two muffin tins and butter and fill every other muffin cup with batter, for 6 popovers in each muffin tin, or 12 total. This helps with even heat circulation, which helps them rise. Also, because the popovers “pop”, they can end up bumping into each other, which also dampens their rise potential. If you want to take this one step further, you can fill only the four corners of the muffin tin, but this would require either baking three rounds (3 sets of 4 popovers), which adds quite a bit of time, and from my perspective, not worth it.
Pour with a Spout: For easier pouring, pour from a container with a spout. Typically, a blender will already have a spout, but if not, you can transfer the batter to a pitcher or measuring cup with a spout. This makes it much easier to pour into individual muffin cups without spilling.
Don’t Open the Oven: It may be tempting, but DO NOT open the oven until the popovers are completely done. Otherwise, they will collapse or, at best, not pop quite as well.
Mixer: If you do not have a blender, you can use a handheld mixer or stand mixer. First, in a separate bowl, combine the flour and salt. Then, beat the eggs together until frothy, 2-3 minutes. Add the milk on low speed, and finally sift in the flour mixture little by little while mixing on low. Blend on high for 3-4 minutes until light, frothy, and similar in consistency to heavy cream.

Nutrition