You asked, so here it is. After a little experimenting (and combining bits from a couple of recipes I stumbled across online), I finally landed on a version of popovers that I absolutely love. They’re light, crisp, and golden on the outside, with just enough fluff inside to make them dangerously addictive.
The original recipe I found suggested cream cheese, but I decided to skip it this time. Feel free to play around, though—half the fun of baking is making little tweaks until the recipe feels like your own.
I baked mine in a standard 12-cup muffin pan rather than a traditional popover pan, and they turned out beautifully. If you’re using a popover pan, just keep in mind the measurements may need some adjusting.
Warm, buttery, rolled in cinnamon sugar… these popovers are at their absolute best the same day they’re baked, especially when still warm from the oven. But don’t worry—if you happen to have leftovers, the butter keeps them soft and gooey the next day, almost like a hybrid between a pastry and a doughnut.
So, let’s get into it.
What You’ll Need
- Salted butter (you can scale back a bit if you prefer things less buttery)
- 1 ½ cups whole milk
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon vanilla essence/extract
- 1 teaspoon salt
- ½ cup sugar
- 1 tablespoon cinnamon powder
How to Make Them
- Preheat the oven. Set your oven to 235°C (455°F). Popovers need that blast of high heat at the beginning to puff up properly.
- Prep the muffin pan. Drop half a teaspoon of butter into each of the 12 muffin cups. Place the pan in the oven for 3–5 minutes before baking. This melts the butter and warms up the pan, which helps create that crisp golden crust.
- Whisk the batter. In a medium bowl, whisk together the milk and eggs until frothy. Then stir in 1 tablespoon of melted butter, the vanilla, flour, and salt. Whisk again until smooth—don’t worry if it’s a bit runny, that’s exactly how popover batter should be.
- Fill the cups. Take the hot pan out of the oven, swirl the melted butter around the cups to coat them, and pour the batter in—filling each one about three-quarters full.
- Bake until puffed and golden. Transfer to the oven and bake for 18–20 minutes. Resist the urge to open the oven door early (I know it’s tempting!)—the popovers need consistent heat to rise properly. When they’re ready, they’ll be puffed up, crisp, and golden brown.
- Make the brown butter. While the popovers bake, melt 5–6 tablespoons of butter in a skillet over medium heat until golden and nutty, about 3–4 minutes. Transfer to a bowl.
- Mix the cinnamon sugar. In another bowl, stir together the sugar and cinnamon until evenly combined.
- Finish with flair. Brush each warm popover generously with the brown butter, then roll them through the cinnamon sugar mixture. They’ll glisten, smell incredible, and taste like little bites of heaven.
Best Served Warm
These are at their absolute peak when served fresh out of the oven, warm enough that the butter is still a little melty and the cinnamon sugar clings like a sweet dusting of magic. They’re crisp on the outside, fluffy in the center, and just the right balance of sweet and salty.
If you happen to save a few for the next day, don’t be surprised if they taste a little gooier. The butter keeps them soft, almost like a sticky cinnamon bun in disguise. Honestly, no complaints there.
A Recipe to Make Your Own
What I love about this recipe is how versatile it is. You can:
- Add a pinch of nutmeg to the cinnamon sugar for a cozy, spiced twist.
- Swap in brown sugar for a deeper caramel-like sweetness.
- Serve them with a drizzle of honey or a spoonful of whipped cream for a dessert-worthy version.
- Or go savory—skip the sugar and cinnamon altogether, and instead top them with grated cheese and herbs.
Baking, after all, is part science and part creativity. Don’t be afraid to adapt this recipe to fit your taste.
The Joy of Sharing
When I first made these, I thought I’d keep a few for myself and share the rest. But once they came out of the oven, warm and golden, it was almost impossible not to keep reaching for “just one more.” They’re the kind of treat that disappears fast, whether it’s over coffee in the morning, an afternoon pick-me-up, or dessert after dinner.
If you try them, I’d love to know how they turn out for you. Did you stick to the cinnamon sugar version, or add your own twist?
Happy baking, and enjoy every bite.
