Churro Popovers

Oh my word, THESE POPOVERS.

These are heaven. They are light, puffy, buttery, cinnamony-sweet heaven. And they’re so fast and easy!

I halved the recipe, since I was only cooking for me (yes, it still made 7 popovers, DON’T JUDGE ME). It’s so insanely fast, you just blend up the ingredients in your blender (or with a whisk) while the oven heats up, and like 20 minutes later you have piping hot popovers. It’s impressive, really.

Preheat the oven to 450 F. Spray the muffin tin with nonstick spray, or you can place 12 foil cupcake liners on a rimmed baking sheet and spray them (very well) with nonstick spray (if you don’t have a muffin tin).

In a medium bowl, whisk together the milk, eggs, and vanilla. You want to whisk it well, for about 2 minutes (I used an immersion blender because I’m lazy and it’s faster). Add the flour, salt, and cinnamon, and whisk together until there aren’t any lumps—it’ll be a thin batter.

Pour 3-4 tablespoons of batter (about 1/4 cup of batter) into the muffin cups. They shouldn’t be too full, less than half is best.

Bake for 15 minutes, then reduce the temperature to 350 F and continue to cook until they’re puffed and golden brown. The original recipe says to keep cooking for another 15 minutes at 350, but for me it was only 5-10 and then I felt like they were getting overdone. Don’t open the oven until near the end of the banking time or the popovers will deflate.

While the popovers are baking, melt the butter for the topping and set it aside to cool, and mix together the sugar and cinnamon in a separate small bowl.

Pull the popovers out of the oven and generously drizzle each with the melted butter, then sprinkle them generously with the cinnamon sugar. You can do it in the muffin tin or put all the popovers in a bowl and drizzle together.

Serve those bad boys immediately, they’re definitely best right out of the oven!

Churro Popovers

I halved this recipe for myself but kept the cinnamon in the batter the same

Topping

• 5 tablespoons of unsalted butter, melted and cooled slightly
• 1/2 cup of sugar
• 3/4 teaspoon of ground cinnamon

Popovers

• 1 cup of whole milk
• 2 large eggs, at room temperature
• 1 teaspoon of pure vanilla extract
• 1 cup of all-purpose flour
• 2 tablespoons of granulated sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground cinnamon

1. Preheat the oven to 450 F. Spray your muffin tin with nonstick spray, or if you don’t have a muffin tin you can place 12 foil cupcake liners on a rimmed baking sheet and spray them (very well) with nonstick spray.
2. In a medium bowl, whisk together the milk, eggs, and vanilla extract. You want to whisk it well, for about 2 minutes (or use an immersion blender, it’s faster).
3. Add the flour, salt, and cinnamon and whisk together until no lumps remain (it will be a thin batter).
4. Pour 3-4 tablespoons of batter into the cups. They shouldn’t be too full, less than half full is best.
5. Bake for 15 minutes at 450, then reduce the temperature to 350 F and continue to cook until they’re puffed and golden brown. The original recipe says another 15 minutes, but for me it was only 5-10 and then I felt like they were getting overdone. Don’t open the oven until near the end of the banking time or the popovers will deflate.
6. While the popovers are baking, melt the butter for the topping and set it aside to cool. Mix together the sugar and cinnamon in a separate small bowl.
7. Remove the popovers from the oven and generously drizzle each with melted butter, then sprinkle them generously with the cinnamon sugar. Serve immediately, these are definitely best right out of the oven!

Original recipe from Joy the Baker