Classic Popovers with Maple Cinnamon Butter

Why you’ll love it

• Only 5 ingredients: eggs, milk, flour, butter and salt you probably already have.
• Impressive and easy: they puff up tall and golden every time if you follow a few simple rules.
• Cozy maple butter: whipped butter with maple syrup and cinnamon makes them a special fall breakfast for about $0.45 each.

Quick facts

Ingredients

For the popovers

• 4 large eggs, at room temperature
• 2 cups (480 ml) whole milk, warmed to lukewarm (about 100°F / 38°C)
• 3 tbsp (42 g) unsalted butter, melted, divided
• 2 cups (250 g) all-purpose flour
• 1 tsp fine salt
• Nonstick cooking spray or 1 tbsp neutral oil, for the pan (if needed)

For the maple cinnamon butter

• 1/2 cup (113 g) salted butter, softened
• 2 tbsp (40 g) pure maple syrup
• 1/4 tsp ground cinnamon
• A pinch of flaky sea salt (optional)

Step-by-step method

1. Make the maple butter. With a hand mixer or a wooden spoon, beat the softened butter, maple syrup and cinnamon until light and fluffy, about 2 minutes. Sprinkle with flaky salt, if using, and set aside at room temperature.

2. Mix the wet ingredients. In a large bowl, whisk the eggs until frothy, about 1 minute. Whisk in the warm milk and 2 tablespoons of the melted butter. Keep the remaining 1 tablespoon of butter for the pan.

3. Make the batter. In another bowl, whisk the flour and salt. Pour the egg mixture into the flour and whisk until smooth; a few tiny lumps are fine. (You can also blend everything in a blender for 15 to 20 seconds.) The batter will be thin, like heavy cream.

4. Rest the batter. Let the batter rest at room temperature for 30 minutes while the oven heats.

5. Heat the pan. Place a rack in the lower-middle position of the oven, put a 12-cup metal muffin tin on the rack and preheat the oven to 425°F (220°C). Let the pan heat for 10 minutes after the oven reaches temperature.

6. Grease the hot pan. Carefully remove the hot pan and brush each cup with the remaining melted butter, or spray it generously with cooking spray.

7. Fill the cups. Whisk the batter briefly and quickly pour it into the cups, filling each one about two-thirds full (a scant 1/3 cup each). Immediately return the pan to the oven.

8. Bake without peeking. Bake 20 minutes at 425°F (220°C) without opening the oven door. Reduce the temperature to 350°F (175°C) and bake 15 to 20 minutes more, until the popovers are tall, deep golden brown and firm.

9. Let the steam out. Remove the pan and immediately pierce the side of each popover with a paring knife to release the steam, which keeps them crisp. Turn them out of the pan.

10. Serve warm. Serve right away, split open and filled with the maple cinnamon butter, and jam or honey if you like.

How to know it is done

Popovers are done when they have puffed high above the pan and are an even, deep golden brown all over, including the sides, with no pale or soft spots. The shells should feel firm and crisp when you tap them, and the inside should be mostly hollow with soft, moist, custardy walls. If you take them out too early, they will deflate within a minute, so when in doubt, give them 3 to 5 more minutes.

Tips for the best result

• Use room-temperature eggs and warm milk; cold batter will not rise as high.
• Never open the oven door during the first 20 minutes, or the popovers can collapse.
• Always heat the pan in the oven before adding the batter; the sizzle gives them their lift.
• Fill the cups only two-thirds full, so the popovers have room to climb.
• A dark nonstick pan browns faster, so start checking 5 minutes earlier.

Variations and substitutions

• Popover pan: fill each cup of a 6-cup popover pan halfway and bake the extra batter in a muffin tin; large popovers need 5 to 10 minutes more at 350°F (175°C).
• Cheddar and chive: after pouring the batter, sprinkle 1/2 cup (55 g) shredded sharp cheddar and 1 tbsp chopped chives over the cups.
• Pumpkin spice: whisk 1 tbsp sugar and 1 tsp pumpkin pie spice into the flour.
• Herb popovers: add 1 tsp chopped fresh thyme or rosemary to the batter and serve them with roast beef or soup.
• Honey butter: use honey instead of maple syrup in the butter.

Make ahead

Make the batter up to 24 hours ahead, cover and refrigerate. Before baking, let it sit at room temperature for 30 to 45 minutes and whisk well. The maple cinnamon butter can be made up to 1 week ahead and refrigerated; let it soften at room temperature for 30 minutes before serving.

Storage and reheating

Popovers are best fresh from the oven. Keep leftovers in a loosely covered container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5 to 8 minutes, until crisp again; the microwave makes them soft and chewy. You can freeze baked popovers in a freezer bag for up to 1 month and reheat them from frozen at 350°F (175°C) for about 10 minutes. Store the maple butter in the refrigerator for up to 2 weeks.