Ingredients
Scale
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- 1 cup whole milk
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Place a rack in the center of the oven and preheat oven to 450 degrees F. Place 12 foil cupcake liners on a rimmed baking sheet and generously spray with nonstick cooking spray. You can also use a muffin tin (lined or unlined) generously sprayed with nonstick spray. I used the foil liners without the muffin tin and baked up rustic and delicious popovers. Set pan aside.
- Place melted butter in a small bowl. Mix together 1/2 cup sugar and 3/4 teaspoon cinnamon in a separate small bowl. Set both to the side.
- In a medium bowl whisk together milk, eggs, and vanilla extract. Whisk well, about 2 minutes.
- In a small bowl, whisk together flour, salt, and remaining cinnamon. Add the dry ingredients all at once to the wet ingredients and whisk together until no lumps remain. The batter will be thin. That’s perfect.
- Divide batter between the greased foil liners. Between 3 and 4 tablespoons per foil liner. They shouldn’t be too full. Less than half full is best.
- Bake for 15 minutes. Reduce temperature to 350 degrees F and continue to cook until puffed and golden brown, about 15 minutes more. Don’t open the oven until near the end of the banking time or the popovers will deflate.
- Remove from the oven and generously drizzle each warm popover with melted butter. Sprinkle generously with cinnamon sugar. Sprinkle with even more cinnamon sugar. Serve immediately. They’re best right out of the oven. Enjoy and happy weekend!