Cinnamon Sugar Popovers
I felt like I needed a little something sweet, and these Cinnamon Sugar Popovers did the trick.
Equipment
- 1 Popover pan 6 cup, substitute a 12-cup muffin pan
- 1 chef's knife
- 1 pastry brush
- 1 mixing bowl Medium size
- 1 whisk
- 1 liquid measuring cup 2 cup
- 1 Set of measuring spoons
- 1 Set of dry measuring cups
- 2 mixing bowls Small
Ingredients
- 12 tbsps unsalted butter Reserve 6 tablespoons for popover pan
- 1 1/2 cups whole milk Room temperature
- 3 large eggs Room temperature
- 1 tbsp unsalted butter Melted
- 1 tps vanilla bean paste Substitute pure vanilla extract
- 1 1/2 cups all-purpose flour Substitute Cup4Cup gluten-free flour
- 4 ounces Mascarpone cheese Substitute cream cheese
- 1 tsp Kosher salt
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Position a rack in the lower third of the oven. Preheat the oven to 450° F.Place 1 teaspoon of butter in each cup of a 6-cup standard popover pan. Alternatively, you can use a 12-cup muffin pan and make 12 mini popovers. Transfer the pan to the hot oven for 2-3 minutes to melt the butter and heat the pan.In a medium-sized bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add 1 tablespoon of melted butter, vanilla, flour, and salt. Whisk to combine. It's okay if there are small lumps.Carefully remove the popover pan from the oven and swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them 3/4 of the way full. If using, push 1 teaspoon of Mascarpone cheese into the center of each popover. Transfer to the oven and bake for 20 minutes. Next, lower the oven temperature to 350 degrees. Keep a close eye on the popovers during this time. Bake for another 3 to 5 minutes, until puffed, golden, and crisp. If you're using a muffin pan, bake for 15 to 18 minutes total at 450°F.Melt the remaining 5 tablespoons of butter in the microwave. Combine the sugar and cinnamon in a shallow bowl.Brush each warm popover with the melted butter, then roll (generously) through the cinnamon sugar. Enjoy warm.There you have it, my Cinnamon Sugar Popovers.
Notes
1) Storing: Store in an airtight container for up to 4 days at room temperature. To bring the Eggs to Room Temperature, place them in a bowl and fill it with warm water. Let them sit for 5 minutes.
2) To make Gluten-Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. A great one is the Cup4Cup gluten-free flour.
3) Popover Pans: This is the exact 6-cup popover pan that I have. Here is the 12-cup popover pan if you want to double the recipe.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.