Cinnamon Brown Sugar Popovers are best enjoyed straight out of the oven. You can make these easy popovers in a muffin pan, so no extra equipment is required.
Cinnamon Sugar Popovers are a brunch time favorite
Who loves a warm popover right out of the oven? 🙋🏻♀️*Raises hand!!!* And just about every single brunch guest that I have ever had over when I make these.
I wouldn’t be lying if I told you that I think this is the world’s best popover recipe. I am definitely biased, so maybe you want to take what I say with a grain of salt.
But when a pan of these easy popovers come out of the oven, they usually end up straight in my mouth. I imagine that will also happen to you too.
So, I try to make them only when I’m hosting a fun brunch party and I have guests who will share these sweet popovers with me.
Did you know you can make popovers in a muffin pan?
For the longest time, I shied away from making popovers at home because I didn’t have a dedicated popover pan. A lot of recipes told me that I needed one of these funny looking pans.
But here’s the secret I want to tell you. You can make these popovers in a muffin pan! That’s right. This easy popover recipe can be made in just a regular muffin tin.
Making popovers in a muffin tin
While popovers made in a muffin tin might look a bit shorter than traditional popovers you might get a restaurants, the taste and texture is just as amazing.
But you want a popover today, and you don’t have one of these sitting in your kitchen. Fear not!
You can buy this pan for next time (trust me, if you make these once, you’ll make them again). But the more pressing question. What can you use instead of a popover pan today?
Popover pan compared to a muffin pan for making popovers
But this is the type of pan I use to make this easy popover recipe.
If you don’t have a special popover pan, don’t let that hold you back. You can use one of these regular muffin pans to make popovers.
It only takes 5 minutes to get this easy popover recipe into the oven
The batter for this Cinnamon Brown Sugar Popover recipe is simple to make – it should only take about five minutes to mix it up. The hardest part about these popovers is waiting for them to bake in the oven.
When you make these sweet cinnamon sugar popovers, my tip is to incorporate it into your wakeup routine. This is how it works for me:
- The moment I get out of bed, I preheat the oven, make the batter and put the popovers in the oven.
- Then, I go do a quick my morning routine.
- I’m lured back into the kitchen by the sweet scent. I turn down the oven, then finish getting dressed for the day.
- Lastly, I make some fresh coffee, so it’s ready right before the popovers come out of the oven.
The most important tip so you end up with the world’s best popover
One final tip…as tempting as it is to check on how the precious popovers might be doing in the oven, don’t open the oven door while these are baking!
Popovers rely on steam in the batter to make it rise. If you open the oven door while they are baking, then the heat will escape and they may not turn out right.
If you must open the door to check on them, only do so when they are just about done time-wise. That way, the outside of the popovers should be set enough so they won’t collapse upon removing them from the oven.
Enjoy this easy to make sweet popover recipe that can be made in a muffin tin!
Cinnamon Brown Sugar Popovers - Made in a Muffin PanPrint Recipe
For the popovers
- 2 cups all-purpose flour (280 grams)
- 2 tablespoons light brown sugar (25 grams)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 eggs - at room temperature
- 2 cups milk (480 milliliters) - at room temperature
- 2 tablespoons unsalted butter (28 grams) - melted
For the cinnamon sugar topping
- 2 tablespoons unsalted butter (28 grams) - melted
- 1/2 cup light brown sugar (50 grams)
- 1/4 teaspoon ground cinnamon
- Preheat the oven to 425°F / 220°C. Butter a muffin tin. Before you pour in the batter, you'll need to place the prepared muffin tin in the oven to heat it until it is hot, about 5 minutes. I put the muffin tin in after I whisk the dry ingredients together. Try to time it so the empty tin is not left in the oven longer than necessary, and the finished batter is not resting longer than necessary.
- In a small bowl, whisk together the flour, brown sugar, cinnamon and salt.
- In a medium bowl, preferably one with a spout that you can pour out of, beat the eggs. Whisk in the milk and butter. The eggs and milk need to be at room temperature so the butter does not clump together.
- Gradually, whisk the flour mixture into the egg mixture until combined. The batter will be liquid in texture.
- Remove the muffin tin from the oven and quickly pour the batter into the cups, filling the cups to the rim. Bake for 20 minutes at 425°F / 220°C, then turn the oven down to 325°F / 165°C and continue to bake for another 40 minutes, until the popovers are completely golden brown and puffed up. Do not open the oven door until the popovers are just about ready, otherwise heat will escape and the popovers may deflate once they are out of the oven.
- While the popovers are in the oven, prepare the cinnamon brown sugar topping by mixing the brown sugar and cinnamon together in a small bowl. Get the melted butter ready with a brush.
- As soon as the popovers come out of the oven, brush the melted butter on top. Remove the popovers from the pan and quickly toss in the cinnamon brown sugar mix. Serve immediately.