Cinnamon Sugar Popovers light as air and made with just a few simple ingredients! The perfect sweet treat or lovely for breakfast with your coffee.
I couldn’t wait to give Marion’s recipe a try. Marion Cunningham’s raised waffle recipe is a family favorite. Marion suggests alternative methods for baking the popovers in case you don’t have a special popover pan. My mom has popover tins and offered for me to use them.
Of course, I forgot to get them from her and uses my muffin tins instead. You could also use custard cups if you wanted. I read that you should alternate pouring the batter in the tins so that they have room to pop up.
I did use two tins and there was plenty of space for the muffins to rise nicely. I may even try mini popovers the next time. How to make sure your popovers, well, pop? You’re supposed to back away from that oven door…don’t ever open it until it’s time. My mom also recommended I preheat the muffin tins. Great tips and they were a wonderful success.
They are so easy to put together! All you do is whip up milk, eggs, salt, flour and a little bit of melted butter. You pour the thin batter into the tins and wait for the oven to do its magic. I continued to pop over to the check on my popovers with the kids.
The kids had a fun time brushing them with melted butter and rolling them in the cinnamon sugar. One comment was, “Wow, mom! Pretty impressive breakfast!”
Another comment was, “Mom, there’s nothing inside of them…they’re empty?” Yes. They are empty which makes you want to eat more. That could be the only problem with this wonderful recipe.
Cinnamon Sugar Popovers
- 1 cup all purpose flour
- 1 cup whole or 2% milk at room temperature
- ½ teaspoon salt
- 3 large eggs at room temperature
- 2 Tbs unsalted butter melted
- SUGAR COATING
- ⅔ cup sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter melted
- Position a rack on the lowest rung of the oven and preheat the oven to 425ºF.
- Butter or spray nine ¾ cup glass custard cups or ten ½ cup muffin cups. For the custard cups, place them on a half-sheet pan. For the muffin pans, use two to give the popovers room in between for air circulation.
- Pour al the ingredients into the container of a blender, food processor, or with a hand mixer and mix until smooth. Strain if lumpy.
- For the custard cups, pour 1/3 of batter into each cup, dividing any extra batter among the cups. For the muffin cups, use ¼ cup of batter for each cup, filling alternate cups in each tin.
- Bake, without opening door, for 25 minutes, until the popovers are puffed, browned, and crisp on the outside. Turn the oven down to 350ºF and bake for another 15 to 20 minutes, to help dry out the interior, which will still be a little custardy.
- Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.
- Serve immediately.