Spache the Spatula

Cinnamon-Sugar Popovers (in a muffin tin!)


Popovers have always intrigued me; alas, a popover tin is one of the many awesome kitchen gadgets still on my wish-list. Thus, I figured without that integral piece of equipment, I wouldn’t be able to successfully bake any- that is until I found this recipe on David Lebovitz’s site!

These cinnamon-sugary treats are reminiscent of those massive fried “elephant ears” that you can buy at the fair. They are sooo good- super crispy, buttery, and all-around glorious. The best way (read: only way) to eat them is nice and warm out of the oven, freshly dredged- talk about a decadent breakfast! But, they will still be yummy the next day if kept in a air-tight container ;).

I presume they would be just as good rolled in powdered sugar as opposed to a cinnamon/granulated sugar mixture.


Cinnamon-Sugar Popovers
recipe from here
makes 10


for batter:
  • 2 tbsp butter, melted
  • 3 large eggs
  • 1 cup whole milk
  • 1 tsp sea salt
  • 1 1/2 tsp granulated sugar
  • 1 cup all-purpose flour
for cinnamon-sugar coating:
  • 1/4 cup butter, melted
  • 2/3 cup granulated sugar
  • 1 tsp cinnamon
  1. Preheat oven to 400 degrees. Butter a standard-sized muffin tin and set aside.
  2. In a blender, combine the butter, eggs, milk, salt, and sugar. Whiz for a few seconds until combined. Add in the flour and whiz for about 10 seconds until fully combined.
  3. Pour into the greased muffins cups, filling each 1/2-2/3 of the way full.
  4. Bake for 35 minutes, or until deep brown in color. Let cool for a couple of minutes until they can safely be handled.
  5. Combine the cinnamon and sugar in a medium-sized bowl.
  6. Brush each popover with the melted butter, and then dredge each in the cinnamon-sugar. Gobble up!
Cinnamon-Sugar Popovers

9 Responses to “Cinnamon-Sugar Popovers (in a muffin tin!)”

  1. Peggy — May 24, 2010 at 10:29 pm

    so yeah… these look AMAZING!

  2. Rachael — May 25, 2010 at 5:02 am

    Oh my gosh, Peggy, they were! I can't believe how much they tasted like they had been fried- so sinful!

  3. Stranger — May 28, 2010 at 4:01 pm

    What kind of camera/lens do you use for these not-very-English-major-like-food pictures?

  4. Rachael — May 28, 2010 at 4:06 pm

    welll for these i used a canon point-and-shoot but for most of them my bf uses his super nice canon eos20d

  5. Anonymous — July 11, 2010 at 3:37 am

    so, they're supposed to deflate when you take them out of the oven, right? cause that's what happened to me. lol

  6. Rachael — July 11, 2010 at 4:06 am

    Yes, they most certainly are :)! You can see the dimples on the tops of mine; those are where they deflated.

  7. Anonymous — July 15, 2010 at 8:17 pm

    These look amazing. I'mma make some, like, now. Despite it being close to 4:30 in the morning. Thanks for sharing this awesome recipe, I'm going to scroll through your blog for more. 🙂

  8. Rachael — July 16, 2010 at 5:15 am

    Let me know how they turn out! 😀

  9. Chaya — February 12, 2017 at 2:52 pm

    How does the hole at the bottom form if you’re using a muffin tin? Is it a doughnut pan that you used?

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