Cinnamon Sugar Brown Butter Popovers.
Welcoming the weekend with fresh baked Cinnamon Sugar Brown Butter Popovers. Better known as the simple, 8 ingredients, melt in your mouth popovers, that are roll your eyes back GOOD! These cinnamon sugar popovers are light and airy, hinted with vanilla, stuffed with cream cheese (if you’d like), and delicious. Serve these popovers warm right out of the oven, dipped in nutty browned butter, and rolled (generously) through sweet cinnamon sugar. Like a doughnut…but better. Perfect for all of the spring weekends ahead.
Who else is so happy the weekend is here? I think we can all agree that some baking in the kitchen this weekend is truly what we need most. Times are without a doubt a little stressful for everyone these days. But, looking on the bright side of things, if there was ever a time to stay home and cook and bake in the kitchen it’s now. I mean, right?
Yes, yes. YES.
Thankfully for you all, I have ALL the recipes…and I’m keeping them coming. If you have any requests, please leave them in the comments. If not, I have ideas! For today however, I’m taking us back to our childhood days with cinnamon sugar. These popovers are truly the best kind of feel-good comfort food. They remind me of my dad’s cinnamon toast, but feel just a bit more “adult” or elevated.
And oh my gosh.
These popovers are GOOD. Think light and airy, but extra buttery, and perfectly sweetened with cinnamon sugar. And? They can be stuffed with cream cheese (if you’d like) because, why not? It’s the perfect combo.
The Story.
I created this recipe before I left for LA last week. After a day of not one, not two, not three, but four recipe failures. When I came up with this idea, I immediately knew I had to create the recipe. The idea of a popover tossed in browned butter and then rolled through cinnamon sugar just sounded way too good to my exhausted mind.
I mean what part of that could not be good?!
So I pretty much stopped what I had previously been working on and instead got to work creating this recipe. Less than an hour later I had these pretty, cinnamon sugar-coated popovers in front of me…and as cheesy as this sounds, I was in love.
For one, thank God I had a recipe that not only worked, but also tasted great, and looked good. And two, these just bring back all the best childhood memories for me. Even just looking at them makes me happy. I hate to be overly cheesy, but I’m just telling it like it is.
Bottom line? These are easy. And these are GOOD…and they taste like cinnamon sugar doughnuts…but better.
Here is how to make these very best popovers.
The first step, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Now, add a pat of butter to each popover cup and then place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven. This is the 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe.
Alternately, you can bake the popovers in a regular size 12-cup muffin pan. For this particular recipe, I actually really enjoy the mini popovers versus the larger popover size. Of course, both are great, but if you want to keep it simple, just use your 12-cup muffin pan.
OK, next, mix up the batter, which is a basic mix of milk, flour, and eggs. BUT it’s made special with a splash of vanilla extract. Add the batter to the hot popover pan, then add one cube of cream cheese to the center of each popover. Is this needed? No, not at all, so if you don’t enjoy cream cheese just skip this. If you do enjoy cream cheese, DO THIS. It’s extra delicious and a little indulgent. Nothing wrong with that. It’s Friday and we could all use a little comfort food this week!
Now bake. About forty minutes later (twenty minutes if you’re baking the minis) you’ll have these popovers. And yes, your kitchen will smell amazing.
The brown butter + cinnamon sugar…
Both very much needed ingredients to complete these popovers.
Take a good amount of butter and brown it on the stove. If you’ve never browned butter, today is the day. Like right now. It’s warming, it’s nutty, and it truly makes every food it touches better.
Now, take the browned butter and brush it over the warm popovers. Next, take the popover and generously roll it through the cinnamon sugar…
Mouth is watering!
Sorry, cheesy, but I mean, you agree, right?
I hope so because I really cannot stress enough just how roll your eyes back good these popovers are. This is one of those recipes that you’ll look forward to making every chance you get. These popovers are warming, cozy, and so easy to make. Serve them for weekend brunch, then save the leftovers as a weekday on-the-go breakfast/treats/snacks. Or work them into your upcoming Easter and Mother’s Day menus.
You can’t go wrong.
Please do make these, and soon, I know you guys will love them. And trust me, they’ll free you of all your worldly stresses.
If you make these cinnamon sugar brown butter popovers, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cinnamon Sugar Brown Butter Popovers
The simple, 8 ingredients, melt in your mouth popovers, that are roll your eyes back GOOD!
Ingredients
- 6 teaspoons + 6 tablespoons salted butter
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon salted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 4 ounces cream cheese, cut into 6 to 12 cubes
- 1 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
-
1. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees.
2. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pan and make 12 mini popovers. Transfer the pan to the oven 3-5 minutes before baking to melt the butter and heat the pan.
3. In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add 1 tablespoon melted butter, the vanilla, flour, and salt. Whisk to combine. It's OK if there are small lumps.
4. 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 cube of cream cheese into the center of each popover. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-18 minutes, until puffed, golden and crisp. If using a muffin pan, only bake 15-18 minutes total at 450.
5. To make the brown butter. Add the remaining 6 tablespoons butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Remove from the heat and transfer the butter to a heat-proof bowl. Combine the sugar and cinnamon in a shallow bowl.
6. Brush each warm popover with browned butter, then roll (generously) through the cinnamon sugar. Enjoy warm.
Recipe Notes
Storing: store in an airtight container for up to 4 days at room temperature.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Popover Pans: this is the exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe.
Muffins Pans: this is the exact 12-cup muffin pan that I have and love.
Our Favorite Recipes
Giant Strawberries n’ Cream Pop Tart.
This looks perfect for a dreary rainy Friday here in NJ! Question about temperature. If using a 12cup Muffin tin, do you cake a 450 for the full 20 minutes or does the oven temperature get reduced for part of the time. Also can you substitute a plant based milk (oat or almond for example) for the whole milk. Thank you!
Hi Wendy, for the 12 cup muffin pan, bake at 450 for a total of 15-20 minutes. No need to lower the oven temp for this size popover. Yes, plant based milk works wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks delish but I dont have a popover pan, could I use a muffin pan instead? It what would you reccomend?
Hi Kristen! Yes, I provided directions on how to use a muffin pan for this recipe, it’s all right there for you in the the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These look amazing! Quick question…if you’re using a 12 cup muffin pan, would you only use 1/2 teaspoon butter to each cup? Just wanted to make sure I had the right about of butter for the popovers to cook correctly. Thanks!
Hey Sara!! I still use a full teaspoon of butter, but you can easily get away with only using a 1/2 tsp if you would like. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I have the same question as above in reference to baking in a muffin pan. 20 min at 450?
Thanks!
(My kids will love these!)
Hi Amy!! For the 12 cup muffin pan, bake the popovers at 450 for a total of 15-20 minutes (I found 18 minutes to be the perfect time). No need to lower the oven temp for this size popover. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
ahhhhhh yumm!!!! these look so fluffy and light!!!
Beijinhos,
Jessy
https://dorky-and-weird.blogspot.com/
Thank you Jessica! xTieghan
This looks amazing! Can you clarify the baking time for the muffin tin? Is it 450 for 15-18 min, THEN 350 for another 15-18 min? Or just the 450 for 15-18 min?? Thank you!!
Hi Sarah! It is just 15-18 minutes at 450! I hope you love these! Please let me know if you have any other questions! xTieghan
Hi Sarah! For the 12 cup muffin pan, bake the popovers at 450 for a total of 15-20 minutes (I found 18 minutes to be the perfect time). No need to lower the oven temp for this size popover. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These were great. Great for the family! I made the 12 in a muffin tin, did six with cream cheese and six without. The six with cream cheese were coated with cinnamon sugar and the plain ones were coated with powered sugar.
Hi Jennifer! I am so glad these were a hit! Thank you so much for trying this! xTieghan
Same question about baking time and temp for muffin pan. Thanks!
Hi Amy! It is only 15-18 minutes at 450! I hope you love this recipe and im here if you have any other questions! xTieghan
Hi Amy! For the 12 cup muffin pan, bake the popovers at 450 for a total of 15-20 minutes (I found 18 minutes to be the perfect time). No need to lower the oven temp for this size popover. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Could I use coconut milk in place of some of the whole milk?
Hey Aimee! I think coconut milk will be great. Just be sure to shake it well before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These were amazing and so easy. I preferred plain rather than adding the cream cheese. I added cream cheese to a few and decided they really are better without. Just IMHO. The only problem I had was trying to refrain from eating all of them.
Haha that is amazing! I am so glad this turned out so well for you! Thank you! xTieghan
These popovers are fantastic!! Highly recommend making them. I did not have cream cheese but they were still delicious. Easy to make. Perfect for a stay at home Saturday! Thank you Tieghan!
Thank you Gitta! I am really glad this turned out so well for you! xTieghan
Just made these! I only had almond milk on hand and they still turned out well!!! I’ve never had a popover before this so I can’t speak on any taste/texture differences. Delicious and super easy. I used a 12 muffin tin, I felt like i needed to bake a little longer at the 450, so just keep checking and get them golden brown 🙂 thank you!
I am glad these turned out so well for you Alicia! Thank you so much for trying this! xTieghan
I just made this and it’s to die for! Consistency reminds me of a French cruller, my favorite donut. I would preheat the butter in the muffin tin more on the 3 minute side, the first round I did 5 minutes and the butter burned. Aside from that, the recipe is perfect!
Thank you Lydia!! xTieghan
Yum! Made this just as directed. If using a 12-muffin tin, bake just 15-18 at 450. These were boyfriend approved, he ate two on the spot! Thank you for this recipe!!
Thank you! I am so glad these turned out so well for you! xTieghan
Would gluten free cup for cup flour work as a substitute?
Hi Halsey! I have not tried it, but I have seen that it works in most of my recipes! If you try, please let me know! xTieghan
Hi Halsey! Yes, that works well for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made ’em! Delicious!! I made the muffin pan size. My only comment is my egg didnt cook all the way, but the bottoms are dark brown. Can I reduce the heat to 425°? My boys LOVE them.
Hey Jay!! Try cooking at 425 for 15 minutes, then reduce the heat to 350 for the last 5 minutes of cooking. Or fill your muffin cups a little less to help them cook up faster and more evenly for you. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
I have never tried popovers before so am not exactly sure how well this turned out for me. The butter in the pan in the oven burned and I had to clean the pan and add more butter before adding the batter. The finished product looks kind of similar to website photo but mine were very light and doughy on the bottom. This might be because I used a silicone liner in muffin tin. If I try again I will leave in oven longer and use less butter and sugar for brown butter and cinnamon sugar coating, there was lots leftover. Thanks for sharing recipe!
Hi Jacquie! Please let me know how these turn out for you the next time! If you have any specific questions, please let me know! xTieghan
Delicious!!! Made these this morning in muffin tin. 16 min at 450. Did not need to drop temp. Perfect!!! TY!!! Love all of your recipes and cook out of your cookbook at least once a week.
Thank you so much Alyssa! I am so glad this turned out so well for you! xTieghan
Baked in a 12 cup muffin tin at 450 for 18 min and they were underbaked. Definitely need longer
Hi Yelena! The baking time definitely varies per person and for at different altitudes! I hope these ended up amazing for you! xTieghan
I just made these with gluten free pancake/baking mix and they were delicious! A little doughy on the inside but probably because of using a muffin tin. I might just have to get a legit popover pan now. Thanks for reminding me of popovers; my grandmother used to make them (with real flour though lol)
I am so glad these turned out so well for you Sharon! And so cute that you have memories of them! Thank you! xTieghan
Hands down, this is one of my new favorite brunch recipes.
I live at an altitude of about 5600ft and many recipes can get a little fussy due to the dryness and deceease in air pressure. I’m thrilled to say that this recipe came out beautifully- the only alterations I made was to add a tablespoon of flour (King Arthur AP) and about a tablespoon more milk.
Even my pickiest eaters loved the recipe- Thank you!
Hi Anastasia! I am so glad this recipe turned out so well for you!! Thank you! xTieghan
My oven needed a MUCH longer baking time than listed for the muffin pan. Posting just in case anyone else has an issue, I just baked until golden brown. Reset the timer so many times though I lost track of how much additional it took. 🙂
Hi! I am sorry about that, but thank you for posting! I hope they turned out amazing for you! Tieghan
AMAZING just perfect for Sunday brunch stuck inside as Montana spring brings the heaviest snow. I made these today love love love will be a recurring weekend favorite. I would take picture but family scarfed them before i had a chance.
But that is when you know it is good!! I am so glad this turned out so well for you Jessica! Thank you! xTieghan
Decided to do some quarantine baking with stuff I had in the house and, oh boy, did these lighten the mood. I made the 12 minis with cream cheese, followed the directions exactly, and they were so light and buttery and fluffy. I did only have oat milk so subbed that 1:1 for the whole milk but didn’t notice a difference. Can’t wait to make these again (because they’re already gone). Thank you for the recipe!
Aw I am so glad these could lighten up your day a bit, Taylor! Thank you so much for trying these! xTieghan
Made these today (in a muffin tin) and they were fast, easy, but OH so good! Thanks for a great recipe, Tieghan!
Thank you Becky! I am so glad this turned out amazing for you! xTieghan
These were seriously AMAZING. We are a gluten free family so my 11 year old daughter and I made a batch with Cup4Cup Gf flour and we devoured it all in one day!! We didn’t have a popover pan so we made it in a muffin pan and it turned out fantastic. Great way to get our minds off the crazy events of the day. Thanks for the amazing recipes!
Hi Brooke! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
These were amazing! Omitted the cream cheese cause I don’t like cc, but they were perfect plain. I ate 9 of the 12, generously let my husband have 3. So easy, will definitely be making again.
Hi Alex! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Excellent quarantine recipe! I’ve already made twice and my family wants more and more.
Wow that is amazing! Thank you so much! xTieghan
Delicious! I made exactly as the recipe states (in a 12 muffin tin) and they came out perfectly and delicious!! Love it! Thank you!
Thank you Brittany! I am so glad this turned out so well for you! xTieghan
I want to make this, but i only have unsalted butter. Is it okay to use that instead of salted butter? Or it has to be made with salted butter?
HI! Yes, just us unsalted butter and add a pinch of salt to the batter. That is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These are delicious!! I used a muffin pan and it worked great!! My husband has been talking about them non-stop since I made them so I’ll be making them again very soon. Tieghan—would love to see a recipe for a popover with chocolate or chocolate chips 🙂 another thing with the muffin pan version—12 is a lot of popovers. When you use butter and roll in the cinnamon/sugar, it obviously it’s as fresh the next day, so I think I’m only going to roll half, then warm the rest and roll the others a little later so they stay fresh!
Hi Gracie! That would be so amazing! And as you probably know, I have no problem using chocolate haha! Thank you so much! xTieghan
I definitely undercooked these. I have a tendency to overcook so I didn’t want to leave them
in for 20 min. Is there a way I can tell if they are cooked through completely?
Thanks,
Ana
HI! The popovers should be well rounded on the edges and puffed up in the center + very deep golden in color. This is how I know they are done.
Has anyone actually tried these in a 6 cup popover pan? Mine exploded All over the oven at minute 18 (at 450) filling the house with smoke. They’re supposed to cook for 15 more minutes at 350 but even if the oven wasn’t full of burnt batter, the popovers are already burning at the edges.
Hi Paul! Oh goodness! I am really sorry to hear that. Is there anything that went wrong with the recipe? I would love to help you out! xTieghan
I made them! It made 18 muffins though…delicious!!!
Thank you Susie! I am glad you enjoyed these! xTieghan
Can you use almond milk or oat milk?
HI! Yes, either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made these pop overs this weekend and they came out great! I only have a mini yorkshire pudding form but they were so cute and delicious! The brown butter really elevates these – we ( 2people) ate all of them in one go 😀
Thank you for this wonderful recipe!
I am so glad this recipe turned out so well for you Yasmin! Thank you so much for trying this! xTieghan
These were delicious! Didn’t use the cream cheese as we were out. Only thing I did different was heat the muffin tin without the butter in it. I didn’t want the butter to burn. When the pan was hot and the batter was ready I poured melted butter into the tin and brushed it up on the sides. I stuck it back in the oven for a minute then poured the batter into the tin and baked at 400 for 15 minutes. (My oven runs a little hot thus the reduced temperature.) Thanks Teighan.
Thank you so much! I am so glad these popovers turned out so well for you! xTieghan
In quarantine life and only have margarine. Think the recipe will still work?
HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hello. I just found you & wanted to say I signed up for the recipes on both my emails ! I can’t print at home, so I have 1 at the local library for that purpose. Have you ever thought of Stuffing of Filling Popovers? I did it once, by adding a bit (about 2 tbsp.) of sugar to the popovers to lightly sweeten them, and putting them into a bowl & filling w/Vanilla Pudding & Mixed Berries into them & dusting w/ Powdered Sugar. I just wanted to be different. They make great desserts because of the pockets- just turn upside down. These Cinnamon Sugar Brown Butter ones would be great w/Peach, Apple Pie or Pumpkin Filling. Or a combination of Cream Cheese or No Bake Cheesecake Fill8ng & Any Pie Filling or Fruit. The combinations & variations are endless! I noticed you have a Corn Popover down the end of the list. Yummy. Great w/ so many things! Just Imagine! I can’t wait to make these ! Until next time- Please Take Care & Be Safe.?
That sounds really good, I will have to try it! I am so glad you signed up for the emails and I hope you enjoy all of the recipes you try, Karen! xTieghan
Love how good these are, and how easy to bake!!
Thank you so much Maggie! xTieghan
Made these without the cream cheese. So so good and a nice special treat during this quarantine!
Thank you so much! I am so glad you enjoyed these! xTieghan
Why is it important to have the milk and eggs at room temperature? Is it ok if they aren’t?
Hi! Using room temp ingredients will help the popovers pop nicely while baking. If you use cold ingredients, they may not pop. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
We loved them ❤️
Thank you so much Kelly! I am so glad these turned out so well for you! xTieghan
Made these this morning. Didn’t read carefully and used my mini muffin pan. Worked out fine! Brushed the wells with butter, filled with a tablespoon of batter and cooked for 10 minutes. Otherwise made no changes. Bite size popovers! Delicious!!
I am glad you still enjoyed these Monique! Thank you for trying! xTieghan
Super easy! Super good! Loved how easy they were to make. I used a 12 muffin tin. Came out perfect. They should be consumed the day that they are made, as they get soft and mushy the day after.
Thank you!!
Hi Heidi! I am so glad this recipe turned out so well for you! Thank you! xTieghan
I made these today and followed the recipe to a T. I used a traditional 6-tin popover pan. Mine came out very eggy and dense in the middle, not flaky and hollow like a normal popover… wondering if you have any idea about the eggy-ness? Thanks!
Hi Lisa,
So sorry you had issues with the popovers. Did you adjust the recipe at all? Also it is super important that you heat the popover pan before starting the recipe this will ensure that the popovers really “pop” in the oven. I hope this is helpful. Please let me know if you have any other questions! xTieghan
Ummmmm YES! These are so easy and unbelievably yummy! The entire plate was inhaled in less than 24 hours. I don’t know the differences between the tins but I imagine that you could make any one of them work for this recipe. Thank you for sharing!! I see another batch in the near future!
Amazing! Thank you so much for trying this one, Christie! I hope you continue to love recipes you try of mine! xTieghan
Hi! I am not sure what I did wrong but my popovers did not turn out very fluffy. They were quite dense. I used a stand up mixer and then put the batter in the popover tin. Do you think the whisk of the stand up mixer was too strong or what do you think I did wrong? Thank you! I was hoping to make these for Easter brunch.
Hi Ashley,
So sorry you had issues with the popovers. Yes I don’t think using the stand mixer is necessary, just using a whisk and lightly whisking together is all you need. This will help keep the popovers light and fluffy. Also, be sure to heat your popover pan in the oven first. Please let me know if you have any other questions! xTieghan
Would you think it’s okay to make the batter the night before and maybe just let it sit at room temp for a while before baking the next morning? Can’t wait to try, thanks!
Hi Jess,
Yes that should be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband said this was the best recipe I have ever made from this website! The popovers were a perfect treat made of ingredients that are common in our house, so we didn’t have to go to the store, which is ideal right now. We didn’t have cream cheese so we used ricotta, but I am excited to try it with cream cheese once we make it to the store for more ingredients.
Wow yes!! I am really glad this turned out so well for you! Thank you Meagan! xTieghan
These were so tasty and easy to make! I don’t own a popover pan and didn’t want to make bigger ones in a 12 cup muffin pan so I used a 24 mini muffin pan and used a tablespoon cookie scoop for the tins. They puffed up and were crispy and soft! The cream cheese kind of disappeared in the few popovers I put it in, but I may not have used enough since I cut it back. My husband would like to eat them all. Thanks for the recipe!
Hi Julia! I am so glad these popovers turned out so well for you! Thank you so much! xTieghan
Does the muffin pan have to be metal? I have silicone ones.
Hi Danielle! I would recommend metal, but I am sure it will work great in silicone as well! Please let me know if you have any other questions! xTieghan
Delicious Easter morning treat!
I am so glad you enjoyed this Jane! Thank you! xTieghan
I misread the recipe and put a tablespoon of butter in each popover cup and the butter bubbled out of the pan making a smokey mess! But overall they were good. They were a little eggy in the middle and my cream cheese was just a lump in the middle, is this normal? What did I do wrong!?!
Hi!
I’m on a quarantine baking kick ( who isn’t ?)
Would the recipe really suffer if you didn’t heat the balance of the butter and brush the popovers ?
Like just take them out of the oven and roll them in cinnamon without the added butter ?
Thanks !
Hi Steph! It will not stick as well, but they still should taste amazing! I hope you love these! Please let me know if you have any other questions! xTieghan
Made these for Easter breakfast and will definitely make them again! Easy and so delicious! Warm cinnamon and sugar they were a Family favorite ❤️
I am so happy to hear that! Thank you Laura! xTieghan
I made these as part of our Easter Brunch and I cannot describe how fabulous they taste…simply AMAZING!!
Thank you so much Elizabeth! I am so glad this turned out so well for you! xTieghan
I followed this recipe to a T. Used a muffin pan and included the optional cream cheese. After taking them out of the oven I barely brushed them with more butter before rolling in cinnamon/sugar mixture. They were good right out of the oven but the next days and days following that they were like sponges. Dripping in liquid (butter?) every time we picked one up. The consistency was literally like a wet sponge. Any tips or ideas of what went wrong?
Hi Emily,
Thanks so much for trying the recipe, I am sorry you had issues with the popovers. Next time I would recommend storing these in the fridge for best results. Please let me know if you have any other questions! Tieghan
Loved it. So easy to make and delicious! I made 6 in a larger muffin pan. I tried it with and without the cream cheese and for whatever reason I actually preferred it without. But that’s just me. Will definitely keep this in my recipe box. Nice to change it up and super easy with ingredients already in the pantry.
Thank you so much Alice!! I am so glad this turned out so well for you! xTieghan
My first recipe from half baked harvest…was so nervous because this was part of our Easter brunch in quarantine. They were soooo good I ate 3😫…highly recommend ❤️❤️❤️
Wow I am so glad you decided to try these and they turned out so well! Thank you Elizabeth! xTieghan
Hi! I am using the 12 C mini popover pan – for the baking time – do I – bake for 20 minutes at the 459? And then, Lower the oven temperature to 350 degrees. Bake another 15-18 minutes?
Hi Molly,
You are just baking at 450 for 15-18 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Love your recipes! For the 12 C mini popover pan – the one you linked. Is the bake time the same as the regular where you start at high heat and then reduce?
Hi Molly,
If you are using the muffin tin you are only going to bake for 15-18 minutes at 450. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So easy! If you’re British, they’re like yorkshire puddings mixed with a croissant. Very airy and eggy. I’ll be making again, though probably once a season on Christmas morning as they’re so rich and buttery lol
Love that! I am really glad this recipe turned out so well for you, Lauren! Thank you! xTieghan
Yum!!! Made these tonight in a 12-cup mini Yorkshire pudding / popover pan. I put cream cheese in 3 of them, and all 3 of them overflowed in my oven (I think I put too much in).
These are SPECTACULAR! We ate with vanilla ice cream and loved them. Will absolutely make again! Another great recipe, HBH – thank you!
Yes!! So happy to hear that, Brianna! Thank you for trying this! xTieghan
Hi these were DELICIOUS! Couldn’t taste better. We are in Colorado at altitude and they puffed up in the muffin Tun but then fell after taking them out of the oven. Any advice?
Hey Makenzie,
So sorry you had issues with the recipe. I too am in Colorado so the altitude shouldn’t be the issue. Did you happen to adjust the recipe at all? Let me know how I can help! xTieghan
Simply the best!!! So easy and so quick! Love it
Thank you so much Maria! xTieghan
These were mouth watering good!!! So glad I made them! Had a question though- how do you keep them from falling so much after you back them and what can I do to keep them from sticking to the bottom of my nonstick muffin pan? I had a really hard time getting them out and the bottom of most were stuck to the pan. Didn’t matter, they tasted amazing!!!
Hey Fie,
Thanks so much for trying the recipe! Unfortunately you want to serve these immediately because they do fall. I like to put a pad of butter in each muffin hole to keep from sticking. I hope this helps for next time! xTieghan
Tried these this morning and they are so good! I used a regular muffin pan, baked for 20 minutes at 450 and they came out great. Definitely don’t put the butter in the pan and bake for 3 to 5 minutes because it will burn. Can’t wait to experiment with savory popovers now!
Hey Jessica,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Yum! I went out and bought a popover pan and have been trying all the different recipes. So much fun! Thank you for all the other healthy, delicious recipes!
Hey Beth,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan
Yum, yum, yum! I just ate two and have to stop from taking a third!
Hey Christine,
Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan
These were SO yummy! I made them in muffin tins and had more than enough for 12. They are like a heavenly combination of mini crepes, muffins and bread pudding combined. I found that the cinnamon topping was a bit much so next time I would make only about half of the mix to put on top.
Hey Jennie,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
This is a winner, wow. Super delicious. I find it extremely easy to make. Well done Tieghan.
Hey Sara,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan