Light, buttery and puffy popoversrolled in cinnamon sugar for that churro flavor you won't easily forgetGreat for breakfast, brunch, or teatime
If you're not familiar with popovers, they are similar in shape to a muffin, but light and airy, soft and buttery, hollow on the inside, made with a thin egg and milk batter.
Popovers are usually baked in a special pan which allows them to rise when in the oven, and gives them their particular shape.
And that's where their name come from: when you bake them, they “pop over” the top of your pan.
Take a look at these baby when still hot from the oven.
To make these popovers, all you have to do is mix the ingredients together in a blender (or in a bowl with a whisk or hand mixer). And bake in the popover pan with a bit of butter to create the perfect "pop" and hollow center, just waiting to be filled with your favorite toppings.
Plain popovers are not sweet (no sugar added in the batter). So these are amazing with all sorts of sweet or savory fillings and toppings.
Today I made my churro version of popovers. Why settle for plain when you can make them even better by brushing them with butter and rolling into cinnamon sugar?!? Lick-your-fingers delicious!
Place a teaspoon of butter in each popover cup, and place it the preheated oven for a few minutes to melt the butter and heat up the pan, before you add the batter.
Make sure to brush thoroughly the butter all over the cup so the popovers won't stick and can be easily removed once baked.
Fill the pan 3/4 of the way, and place a baking sheet under the popover pan if you like, to catch any spills.
Bake in the lower third of the oven to give enough room on the top for the popovers to rise.
This is the pan I recently purchased, and love!
If you don't have a popover pan, you can also use a regular muffin pan to make these. The shape won't be the same of course, but you will still have the same mouthwatering flavor and texture.
Please note: regular muffin pan holds half of the batter as this popover pan (filled to about 3/4 full).
My recipe yields 9 large popovers OR 18 muffin-size ones. OR you can do 6 large and 6 muffin-size.
But remember, if using a muffin pan, baking time will be shorter.
Once baked, brush the popovers with melted butter, and roll in cinnamon sugar. Serve when still warm... Melt-in-your-mouth delicious!
Storage: These popovers are best served immediately, hot right out of the oven. But you can store them for to 1 to 2 days in an airtight container.
You can also freeze any leftover baked popovers (if any!!) for up to 3 months Just store them in a freezer bag. To reheat, place the popovers straight from the freezer into a 350°F oven and bake for 6 to 8 minutes or until warm and crispy.
VIDEO RECIPE: Churro Popovers
Other Sweet Breakfast recipes you might like:
Mascarpone Cream and Blueberry Sauce PastriesPRINTABLE RECIPE CARD: Churro Popovers
How to Make Churro Popovers - Easy Recipe
Ingredients
- 3 tablespoons (45 gr) unsalted butter
- 2 cups (240 gr) all-purpose flour
- 2 cups (470 ml) milk
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon butter
- about 1/4 cup (50 gr) sugar
- 1 tablespoon cinnamon
Instructions
- In your blender add the flour, salt, eggs, milk, and vanilla extract, if using. Blend well. You can also place the ingredients in a large bowl and whisk until light and frothy.
- Preheat the oven to 450 F (230 C). Place 1 teaspoon of butter (5 gr) in each popover cup. If using a regular muffin pan, just add 1/2 teaspoon in each. Place the pan in the oven for 3 minutes to melt the butter and heat the pan.
- Brush the melted butter all over the inside of the cup. Pour the batter to fill each cup to about 3/4 of the way. You should need about 1/2 cup for the large popover pans, and 1/4 cup for regular muffin cups.
- Bake at 450F for 18 minutes. Without opening the oven door, lower to 350F (180C) and bake for 15 more minutes or until puffed and golden on top. For regular muffin size: bake 15 to 18 minutes at 450F.
- On a shallow plate, mix sugar and cinnamon together. Let the popovers cool until warm to the touch. Brush each popover with melted butter, then roll in the cinnamon sugar. Repeat with all popovers. Serve warm.
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