Living in a small space is challenging, yet overall I think it’s a blessing. With limited storage and an aversiveness to clutter, we’re forced to be thoughtful about every item that enters our apartment. Hence, why I don’t own a popover pan. For this recipe, a 12-cup muffin pan works beautifully. True, my popovers aren’t impressively high. Nonetheless, they are REALLY REALLY delicious, light, and airy. These popovers are eggy, have a faint sweetness, and an underlying note of cinnamon. My best addition to this recipe? To the batter, I added browned butter infused with cinnamon. And, I topped these beauties with a scrumptious mixture of cinnamon, cocoa powder, and sugar.
The how to…
3 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 cups skim milk, room temperature
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp granulated sugar
3 Tbsp unsalted butter
1 cinnamon stick
non-stick cooking spray
For the topping
1/4 cup granulated sugar
1/2 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
2 Tbsp unsalted butter
- Prepare. Preheat oven to 450 degrees. Place a standard 12-cup nonstick muffin pan on rack in lowest position.
- Make browned butter. In a small saucepan, heat 3 Tbsp butter over low heat. Once melted, add cinnamon stick and continue cooking. Stir frequently until melted butter is a rich amber color and fragrant, about 8-10 minutes. Pour butter into a small bowl, discard cinnamon stick, and set aside.
- Whisk ingredients. In a bowl of an electric mixer fitted with a whisk attachment, whisk the eggs, milk, and vanilla on medium-high speed until mixture is frothy, about 1 minute.
- Add remaining ingredients. Add flour, salt, browned butter, and 1 Tbsp sugar to egg mixture. Whisk on medium-high speed for 20 seconds. Stop, scrape the sides of the bowl and whisk on medium-high speed for an additional 30 seconds. Batter will be thin.
- Prepare for oven. Remove muffin pan from oven and coat generously with cooking spray. Pour batter into muffin cups, filling them about 2/3 full.
- Bake. Bake for 20 minutes, undisturbed. Then, reduce oven to 350 degrees and continue baking until popovers are golden brown, about 15-20 minutes more. Remove popovers from the oven, and turn out on a wire rack. With a small knife, puncture the side of each popover to let the steam escape.
- Make sugar topping. Melt 2 Tbsp butter and set aside. Combine 1/4 cup sugar, ground cinnamon, and cocoa power. Brush tops of popovers with melted butter and coat with sugar topping. Serve immediately.
*A simple whisk and bowl can easily replace use of an electric mixer.