Cinnamon Brown Sugar Popovers

Cinnamon Brown Sugar Popovers are best enjoyed straight out of the oven. Make sure you grab a friend to share these with since they don’t keep well. You can make these in a muffin tin, so no extra equipment required. 

Warm popovers right out of the oven usually end up straight in my mouth, so unless I want a stomachache, I try to make them only when I have guests to share with or Jonathan is willing to eat half the batch. This is particularly true with these Cinnamon Brown Sugar Popovers.

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, which takes about an hour, so 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 wash my face and brush my teeth (the rule is, if Jonathan complains about my morning breath, no popovers for him!). Afterwards, I turn down the oven, then finish getting dressed for the day. Lastly, you’ll want to time it so fresh coffee is made right before the popovers come out of the oven.

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.

Happy popping!

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Cinnamon Brown Sugar Popovers

Cinnamon Brown Sugar Popovers are best enjoyed straight out of the oven. Make sure you grab a friend to share these with since they don't keep well.

Course Breads and Muffins

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 12 popovers

Author The Worktop

Ingredients

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

Instructions

1. 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.
2. In a small bowl, whisk together the flour, brown sugar, cinnamon and salt.
3. 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.
4. Gradually, whisk the flour mixture into the egg mixture until combined. The batter will be liquid in texture.
5. 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.
6. 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.
7. 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.

Recipe Notes

Recipe based on flour cookbook by Joanne Chang.