Light, buttery and puffy popovers
rolled in cinnamon sugar for that churro flavor you won't easily forget
Great for breakfast, brunch, or teatime

Here is my NEW easy and quick, step-by-step recipe for these churro popovers... which I know you're going to love!

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.

Popovers are quick and easy to make, and only require very few ingredients that you likely already have in your pantry (flour, eggs, milk, salt).

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!

Here are a few things to consider when making popovers:

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.

Whether you're serving them for breakfast, as a snack, or for dessert, these cinnamon sugar popovers are sure to be a hit. So, preheat your oven, and let's get baking!