Sourdough Popovers w/ Whipped Honey Cinnamon Butter
Serves 2
I will never get over how simple yet utterly delicious these are 🫶 They’re soft, fluffy, so warming…and I could swim in that whipped honey cinnamon butter haha 🤎 Expand the caption for the recipe below!
0 servings
What you need
Instructions
Place a muffin pan on the middle rack in the oven and preheat the oven to 450F while making the popover batter. In a large bowl, whisk together the eggs. Then, add the milk, sourdough discard, and salt. Whisk until just combined. Whisk in the flour until the large lumps are gone. Transfer the batter to a large measuring cup or glass. Once the oven is preheated and the muffin pan is hot, remove it from the oven and spray with nonstick cooking spray. Divide the batter evenly among the muffin wells, filling almost to the top. Bake at 450F for 15 minutes. Then, reduce the oven temperature to 375F and bake for another 15-17 minutes, until golden brown. While the popovers are baking, make the whipped honey cinnamon butter. Place the butter in a medium bowl. Using a hand or stand mixer, beat on high for 2 minutes. Then, add in the powered sugar, honey, cinnamon, and vanilla extract, and beat on high until well combined and fluffy. Save some at room temp to serve with the popovers. Then, transfer the rest to a jar or container and store in the fridge. Remove from the oven, let cool in the pan for about 2 minutes, then remove from the pan and transfer to a wire cooling rack. Serve warm with the whipped honey cinnamon butter and sprinkle of flaky sea salt. Enjoy!View original recipe