Apple Cinnamon Popovers with Brown Sugar Butter
Light, airy popovers studded with tender apple pieces and warming cinnamon spices. The dramatic puff and hollow interior makes these perfect for weekend brunch or holiday breakfast spreads. Served alongside rich brown sugar butter infused with cinnamon and nutmeg, these impressive pastries deliver comfort food appeal with bakery-level presentation. The key to success lies in using hot cups and never opening the oven door during initial baking.
Ingredients
- 6 eggs
- 2 cups milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 cups Gold Medal all-purpose flourany all-purpose flour1:1gluten-free
use gluten-free flour blend
- 1 tablespoon granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups apples, finely chopped peeled
- ½ cup butter, softened
- 2 tablespoons brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- 1
Heat oven to 375°F and generously grease custard cups or muffin cups with butter, arranging custard cups on cookie sheet if using
- 2
Heat the greased cups in oven just prior to adding batter
- 3
Stir together all popover ingredients except apples in large bowl just until smooth
- 4
Stir in chopped apples and pour batter into hot cups, filling almost to top
- 5
Bake for 50 minutes without opening oven door
- 6
Remove popovers from oven and cut several slits in top of each
- 7
Bake 5 to 10 minutes longer
- 8
Mix brown sugar butter ingredients until well combined
- 9
Remove popovers from cups immediately and serve warm with brown sugar butter
Tips
Use hot cups and never open the oven door during the first 50 minutes of baking to ensure proper rise and prevent collapse.
Cut slits in the tops after initial baking to release steam and prevent soggy interiors.
Serve immediately while warm for the best texture and flavor contrast with the brown sugar butter.
Good to Know
Best served immediately while warm. Can be reheated in 350°F oven for 5 minutes.
Batter can be prepared up to 2 hours ahead and refrigerated. Bring to room temperature before baking.
Serve warm immediately after baking with brown sugar butter on the side.
Common Mistakes
Never open oven door during first 50 minutes to avoid collapse.
Use hot greased cups to prevent sticking and ensure proper rise.
Cut steam vents after initial baking to prevent soggy centers.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use gluten-free flour blend
FAQ
Can I make these without a popover pan?
Yes, use 4-oz heatproof custard cups or regular muffin tins. Custard cups work particularly well for achieving the classic popover shape.
What if my popovers collapse after baking?
This usually happens from opening the oven door too early or insufficient baking time. Always bake the full 50 minutes undisturbed, then cut vents and continue baking.
How long will these keep fresh?
Popovers are best eaten immediately while warm. They can be stored for 1 day and reheated in a 350°F oven for 5 minutes to restore crispness.