Mini Cinnamon Sugar Popovers
User Reviews
0.0
Mini Cinnamon Sugar Popovers
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. They’re soft, chewy, and full of rich vanilla and cinnamon-sugar flavor. The batter is beyond easy because you simply combine all the ingredients in a blender, noting resting time of 15 to 20 minutes. Bake in a 450F oven for 10 minutes before reducing the heat to 350F and baking until done. Do not open the oven door to check on the popovers, but watch them very closely at the end through the oven window so they don’t burn. I brush popovers with melted butter and sprinkle the tops with cinnamon-sugar, but you can dunk them in butter and then toss in cinnamon-sugar for a fully coated effect.
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 Information
Show DetailsNutrition Facts
Serving: 24mini popovers
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 74kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 24mg | 8% |
| Sodium | 17mg | 1% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
0.0
You'll Also Love
