Mini Cinnamon Sugar Popovers Recipes

CINNAMON SUGAR POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

CINNAMON SUGAR BROWN BUTTER POPOVERS

Steps:

• Position oven rack in lower third of oven. Preheat the oven to 450°F.
• Place 1 teaspoon of the butter in each cup of a 6-cup standard popover pan. Place pan in oven and heat 3 to 5 minutes to melt the butter and preheat the pan.
• Meanwhile, in a medium bowl, vigorously whisk together milk and eggs until frothy, about 1 minute. Melt 1 tablespoon of the remaining butter in medium bowl; add flour, salt, and vanilla. Whisk just until blended. (It's OK if there are small lumps.)
• Carefully remove the popover pan from oven and swirl butter around cups to grease the pan. Divide batter evenly between cups, filling them 3/4 of the way full. Press 1 cube of cream cheese into center of each popover.
• Bake 20 minutes. Lower oven temperature to 350°F. Bake 15 to 18 minutes longer, until puffed, golden and crisp.
• Heat remaining 6 tablespoons of the butter in small skillet on medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3 to 4 minutes. Remove from heat and transfer butter to a heat-proof bowl. Mix sugar and cinnamon in a separate shallow bowl.
• Brush each warm popover with browned butter, then roll (generously) in cinnamon sugar mixture. Enjoy warm.
• Cook's Tips:•To store leftovers, place in an airtight container for up to 4 days at room temperature. •To bring eggs to room temperature, place eggs in medium bowl and fill with warm water. Let stand 5 minutes.•To make this recipe gluten-free, use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour.•Want to make 12 mini popovers? Use a 12-cup muffin pan, instead of a 6-cup popover pan, with a few recipe modifications. Prepare as directed, but you'll need 12 teaspoons of butter to grease the cups, and cut the cream cheese into 12 cubes instead of 6. Bake only 15 to 18 minutes in a preheated 450°F oven.

MINI CINNAMON SUGAR POPOVERS

Steps:

• Preheat over to 450. Grease mini muffin tin and sprinkle cinnamon sugar in each tin. Whisk together flour, sugar, slat, and cinnamon until there are no lumps. In large measuring cup, mix milk, eggs, 2 tbsp butter, and stir into dry ingredients until just combined. Pour into tins and sprinkle more cinnamon sugar on top. Bake 10 minutes. After 10 minutes, reduce heat to 350, and continue to bake for another 8-10 minutes. Brush with remaining melted butter. Sprinkle with cinnamon sugar.