My dad used to make the best popovers in a big popover pan that takes up tons of cupboard space.
I don’t have one of those and not to worry if you don’t either.
The popovers are made in mini muffin pans, much more common than popover pans. I haven’t tried the recipe in a regular-sized muffin pan because I have a fondness for mini muffins and love the texture and cute factor of mini things. But I’ve read about people having good luck with regular muffin pans.
The popovers remind me of cinnamon-sugar mini donuts and that’s a beautiful thing. Warm, carby bread that’s drenched in melted butter and topped with cinnamon-sugar cannot be bad.
The batter is beyond easy because you simply combine all the ingredients in a blender. I love blender batters. It’s important to let the batter rest for about 15 minutes to give the flour time to absorb some of the liquid. The resulting popovers taste better and have a better texture.
The popovers bake in a 450F oven for 10 minutes before reducing the heat to 350F and baking until they’re done. Don’t open the oven door to check and see how the popovers are doing. The high heat creates puffier popovers and you don’t want any hot oven air to escape.
The recipe makes about 2 dozen mini popovers and although I wanted to keep them all for myself, I put half the batch into a Dixie Quicktakes® for my daughter’s teacher.
Quicktakes® have attached lids so you’re never going to misplace the lid, they’re dishwasher and microwave-safe, and are inexpensive so I don’t mind giving them away. I remember the days of my mom asking neighbors for her re-useable containers back which isn’t a concern with these.
The popovers are soft, slightly chewy, and full of rich vanilla and cinnamon-sugar flavor. I used vanilla unsweeetened almond milk which helped boost the vanilla flavor.
Mini food is so poppable and the mini popovers were no exception. One after another, down they went.
I felt like a kid again at the state fair eating mini donuts.
And I loved every buttery, sugary bite.
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Mini Cinnamon Sugar Popovers
The popovers remind me of cinnamon-sugar mini donuts and that’s a beautiful thing. Warm, carby bread that’s drenched in melted butter and topped with cinnamon-sugar cannot be bad. They’re soft, chewy, and full of rich vanilla and cinnamon-sugar flavor. The batter is beyond easy because you simply combine all the ingredients in a blender, noting resting time of 15 to 20 minutes. Bake in a 450F oven for 10 minutes before reducing the heat to 350F and baking until done. Do not open the oven door to check on the popovers, but watch them very closely at the end through the oven window so they don’t burn. I brush popovers with melted butter and sprinkle the tops with cinnamon-sugar, but you can dunk them in butter and then toss in cinnamon-sugar for a fully coated effect.
- 2 large eggs
- 1 cup milk (I used unsweetened vanilla almond milk)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 1 1/2 teaspoons vanilla extract
- pinch salt, optional and to taste
- 1/4 cup unsalted butter (half of 1 stick, melted)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- Batter – To the canister of a blender, add all batter ingredients and blend until smooth and combined, about 90 seconds on high power. Allow batter to rest in blender canister for about 15 to 20 minutes while oven preheats. Resting allows the flour to absorb some of the liquid and popovers taste better and have a better texture.
- Preheat oven to 450F and spray a mini muffin pan(s) or a popover pan very well with floured or non-stick cooking spray. I haven’t made recipe in a full size muffin pan (or traditional popover pan) although many people use muffin pans as a substitute for popover pans with good success.
- After batter has rested, quickly blend for about 15 seconds to fluff it up.
- Divide batter equally among the cavities in prepared pans, filling each between half and two-thirds full.
- Bake for 10 minutes at 450F. Do not open the oven door at any time. The high heat creates puffy, domed popovers and you don’t want any hot oven air to escape.
- Reduce heat to 350F (don’t open the oven) and bake for about 4 minutes, or until popovers are domed, puffed, and golden browned. Watch them very closely at the end through the oven window so they don’t burn. While popovers are baking, make the topping.
- Topping – Place butter in a small microwave-safe bowl and heat on high power to melt, about 45 seconds; set aside.
- In a separate small bowl, add the sugar, cinnamon, and stir to combine.
- After taking popovers out of oven, keep them in the pans, and brush evenly and generously with melted butter. You will likely have extra butter, but after about 15 minutes, the first coating of butter soaks in. Alternatively, you can submerge popovers in the butter, and then toss to coat in the cinnamon-sugar mixture so the whole popover is coated rather than just the top. If you’re doing that, you’ll need at least double cinnamon-sugar.
- Using a small spoon, sprinkle the tops evenly and generously with the cinnamon-sugar mixture.
- Remove popovers from pan (use a butter knife to dislodge if necessary although after the butter brushing, this is unlikely) and serve immediately. Popovers are best warm and fresh but will keep airtight at room temp for up to 4 days. Reheat for 10 seconds in micro if desired.
Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 17mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g
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This post was brought to you by Dixie Quicktakes®. Recipe, images, and all opinions expressed are my own.
I made these last night and loved them! I’ve never had popovers before so I was a little surprised at the texture but they were delicious. They actually reminded me of a hand held bread pudding! Definitely making again ?
Thanks for trying the recipe and I’m glad it came out great for you!
Could I make a couple batches ahead and freeze them? Take em out the night before eating them? They look great and I have a busy summer ahead. Little time to bake or cook. I want to make breakfasts ahead of time. TIA!
I haven’t tried freezing these. I would probably go with another more typical muffin rather than these if you want to freeze ahead. https://www.averiecooks.com/category/bread/muffins-bread
I am dying to try these … but I only have regular muffin tins! How much of an adjustment on time would you guess I’d need to make? Since I’m not supposed to peek in the oven … your guess may be better than mine!
Gosh I really don’t know! I’d add at least an extra 5 minutes, but I am not sure…you’d be better off peeking if you have to, than either under/over-cooking them. Good luck!
I tried these tonight and they didn’t turt. ItThe consistency is weird. The batterally water when I finished blended so I added a few tablespoons of flour. I also let the batter rest for about 20 mins, but still really watery. They look delicious though!
If your batter was watery, then I don’t think it was quite right…not sure what brand you use or how you measured it what exactly happened. I use King Arthur brand all-purpose flour and blended in a Vita-Mix. Thanks for trying the recipe.
Mini food is ALWAYS the best, and these are no exception. They look completely addictive!
These look glorious! I wish I had a dozen for breakfast in the morning. ;)
Great post, as always, Averie! I ended up ordering the Quicktakes too. Can’t wait to fill mine up with some of your delicious recipes and share with friends!
Mini things always taste better! Partially because I don’t feel so bad taking seconds (and then sneaking thirds and fourths…). All that cinnamon sugar goodness looks incredible. I’m such a sucker for cinnamon!!
Wish I had these for breakfast this morning!
Happy Fourth, Lori! :)
How is middle suppose to come out? Just made these delicious little things, but they are chewy and gooey and almost undercooked? The tops came out perfect and I didnt want to overcook the tops. My kids still loved them anyway!
If they were gooey, that means they were a little on the underbaked side. There is a fine line of overbaking the tops and underbaking the center so next time just bake a bit longer and I think you’ll be all set. Glad you kids loved them!
they look yummy!
These look and sound absolutely amazing! this is just beautiful!!!
Manuella ( french )
I love so much about these…1. they’re mini 2. they’re sweet 3. a blender! They are a total must-make…pinned!!
Thanks for the pin love and the compliments!
These look so irresistible! I’m sure I’d have no probably popping 10 of them! I love that they are mini.
These are so cute and your photography makes them all the more tempting. Will definitely be trying out this recipe. Thanks for the inspiration!
haha i just bought those quicktakes on amazon a couple weeks ago! i love them because i’m always giving away leftovers to my friends and neighbors! so funny that you use them too!! can’t wait to try this recipe…pinning!
Thanks for pinning and what a small world that you bought the Quicktakes, too :)
Holy Yum… now this looks like something that is perfect to munch on for breakfast, lunch, or dinner. Popovers are so addicting, love the cinnamon sugar twist Averie! Gorgeous pics too!
Thanks for the photography compliments, Krista!
Mmmmmm. I’ll take 2 dozen all to myself :)
And that’s how I feel about your little marshmallow shooters! :)
Over and above yum! :)
I’m dying to take a bite of one of these! They look amazing :)
These are SOOO cute, Averie!! Can’t believe I haven’t I thought to cinnamon sugar my popovers before. Perfection!!
Loving these sweet little bites of goodness! No fancy pans is always a plus! Pinned!
Thanks for pinning!
LOOOOVE these adorable, buttery, sweet mini cinn sugar popovers!!!
I have never had a popover; the opportunity to try them has never presented itself. Your photos, with all that luscious melted butter and cinnamon, are convincing me to make my own. Finally! Yum…
I want those bars of yours today, that top layer looks so luscious, dense, thick…my perfect bar!
Awesome, now I have no excuse not to make these since they can be done without a pan! They look fantabulous, Averie!
Hey Averie, these look delicious…and so poppable! I think I could easily consume a whole mini muffin pan of them :) Love the cinnamon sugar twist on the popovers. Pinned!
Thanks for pinning, Denise! :) I’ll take that champagne frosting of yours anyday too – pinned :)
Love that you made it in a mini muffin tin, I would love to get a popover pan, but as you said, it takes up a lot of real estate
Those Dixie Quicktakes are such a good idea. Always looking for great storage containers. Love popovers too!
I’ve never made popovers because I didn’t have a popover pan but now you’ve solved that problem. I love the pictures of the popover stacks with the pooled cinnamon-sugar butter on top..so good.
Thanks for noticing that picture. I liked that one too :)
This looks so tasty! Can’t wait to try it. Thanks for sharing!! :)
How have I gone through my life without a popover? HOW?
These look like the perfect little gems. LOVE.
Thanks, Dorothy :)
I remember my mom making popovers in a jumbo muffin tin but I’ve never made them ( or if I have it was so long ago I have forgotten about it)! They look so easy and sound even better with vanilla and a sweet buttery topping. I should also check out those containers–the attached lids are a nice bonus. I’m short so I have been showered with plastic lids tumbling off my shelves more than once:)!
I’m tall and therefore I stick my lids/containers up high to get them out of the main dishes section of my cupboards and nearly 2x a week, I too am showered with toppling lids. That unfortunate phenomenon holds no height bias. LOL :)
So funny that you made these–I made popovers for the first time in years about a month ago and thought, why don’t I make these more often? They are so simple! I made mine into modified cream puffs and my kids were impressed with me. :) I’ve never heard of letting the batter rest for 15 minutes–I love it when you teach me new ways to make my food better.
That’s too funny you made popovers last month and your cream puff modification sounds great! With some batters, certain pancakes or waffles, resting can be good to let everything meld together and the flour absorbs some of the moisture and you get a better texture. With other batters, resting is grounds for possible flopping, i.e. a baking powder based muffin recipe where you want that stuff in the oven for the gas bubbles to do their job on a molecular level, asap, and make the muffins rise. Baking, I swear I only learn by trial and error!
So when egg is the leavener (is that a word???), resting your batter is the best option? Just trying to think this through.
Real cream puffs are kind of a pain to make–cooking on the stovetop before baking is something I mostly avoid. Throwing ingredients in a bowl and then baking them is more my speed.
It has more to do with absorption of the flour within the batter I think and how that translates to leavening, but it’s one of those baking science things you could drive yourself nuts with forever. And with all of baking, the best way is just trial/error and doing it!
I have been making a batch of mini muffins daily for the last 2 weeks! I swear, we couldn’t plan this! I use the protein powder that I got, but man, a dozen go down EASY.
I love mini anything. That’s why I always make tiny cookies, too.
Yes a dozen mini is like maybe, 3-4 full size muffins and if you’re talking a muffin like from Starbucks, Einstein’s, The Corner Bakery, or any big bakery chain place, I swear 9 of my mini muffins is the size of 1 of theirs. Not exaggerating! We couldnt plan this, ever!
Everything is better in a mini form! Love these!
Mini treats are always very cute and better to serve to crowds. These popovers look stunning and would love to have at least 5!
I love this! Popovers are so yummy!
Omg these look sooo delicious! I love mini things too :)
Can this batter be made the night before or will it change the texture too much? My girls are up and seeking breakfast super early. These look fantastic…I’ve never made popovers bc I can’t justify another single use pan.
Agreed on another single use pan! I haven’t tried letting it rest THAT long (overnight) but you could probably do it that way. I mean if it doesn’t work, you’re only out a little bit of flour and milk. Plus, kids aren’t that picky when it comes to their sweet treats, right :)
Bryn — I’ve only ever made one popover recipe, an old one from a Betty Crocker cookbook, but I’ve always used a regular muffin pan and they come out just fine!
As for this recipe, I’ll be trying it in a regular muffin pan too because I don’t have a mini one :(
Oh my goodness, I bet these totally melt in your mouth!! So delicious!
Love your screen name and thanks!
Am I the only one laughing to myself because I saw the Dixie mention in this and looked over at the open cabinet in my kitchen where I recently threw a fit because I couldn’t find any matching containers for the cookies I made for my kids last day of school parade? LOL it was a brief meltdown to say the least! And to think I’ve never even thought of that before…lids and containers…attached…it’s the little things in life. LOL
It IS the little things in life and if you are a mom of 6, omg the LAST thing you have time for is lid hide and go seek games on busy mornings! Trust me, I have a zillion plastic containers AND lids…but none of them ever seem to match. So I totally get it :)
They are looking really good! I’ve never seen them before and I love the idea!
This looks great and I love the thought of mini doughtnuts at the fair.. pinning for later!
oh my word you’ve done it again! i think my daughter will love to make these for 4th of july with some colored sprinkled sugar!
colored sprinkled sugar = great idea and how fun! If you try them, LMK!
These are the perfect bite, love the cinnamon sugar!
I wish my students’ parents would bake me these! Can you send your daughter to my school? ;)
Great idea to use the mini muffin pans! These look so delicious and full of nostalgia, too!
You have NO IDEA how much food I donate to that school. After a 5+ year blog and two cookbooks, and a small family, they get so.much.stuff. I wish I knew more teachers or had a whole other school I could donate to :)
Awh these are cute and look delicious. And they look like they fit right into that container! I always end up baking these chunky cupcakes and bringing them to my kids school in these huge (and EXPENSIVE!) tupperware containers that I then have to hound for to get back. This seems like a less messy, easier, cheaper and stress-free idea haha! I am eyeing the cinnamon one mmmm! Thanks Averie. I’m new to your blog and each time I read I get really hungry…and antsy to bake!
tupperware containers that I then have to hound for to get back = isn’t that the worst feeling! You feel kind of silly asking for your container back, but if you don’t get it back, then you’re out quite a bit of $$. And as a mom, once you send something to school, you never know if you’re getting it back. Stuff just disappears! So yes, totally get that and these will be super handy instead of Tupperware! Thanks for being a new reader and glad you’ve got the baking itch!