These churro popovers are light, they’re puffy, so buttery, they’re cinnamon sweet heaven! Need I say more?
I recently bought a proper popover pan and couldn’t be happier. And what does one do with a proper popover pan? Well make popovers, of course! If you’re not familiar with popovers, they’re a light muffin made from a thin egg batter, which rises to form a hollow shell when baked. They are similar to Yorkshire puddings, but Yorkshire puddings are normally savory and are usually made with fat drippings from pork of beef. Now I know you’ll want to ask me if you can use a muffin pan if you don’t have this popover pan and the answer is YES, of course! You can actually see my version of plain popovers, I made here using just a muffin pan. The secret is really just greasing the muffin cups properly so they don’t stick, because if they stick you’ve got a big mess on your hands.
I decided to make a sweet version here with sugar and cinnamon, which I also aptly named the churro popover.
I simply love churros! Churros are usually fried dough and covered with cinnamon and sugar! Fried dough, people! I love fried dough, fried dough with anything or just plain gets me all excited and I start singing the Macarena! I like to fool myself into thinking these churro popovers are a tad healthier because they’re baked, but who am I kidding? I slathered these babies in butter before covering them with cinnamon and sugar.
Who cares though! It’s not like I make these all the time, moderation, people, the secret is moderation! Yes, just keep saying that to yourself. Like I do!!! Does anything stick? I think not! Well it does stick to my thighs! But let’s not go there. Churro popovers, enough talking. Go. Make. Them.
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- 3 cups milk I used 2%
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 eggs room temperature
- non-stick cooking spray
- ½ cup butter melted
- 1 cup sugar
- 1 tablespoon cinnamon
- Heat the milk in the microwave for 2 minutes until it’s lukewarm.
- Add the milk, flour, baking powder, salt and eggs to your blender and blend until smooth. Let the batter rest for about an hour. It does not need to be refrigerated.
- Preheat oven to 450 F degrees. Spray popover pan generously with cooking or baking spray. Fill each popover cup almost to the top with batter.
- Place popover pan on a baking sheet and transfer to oven. Bake at 450 F degrees for 15 minutes. Turn down the oven temperature to 375 F degrees and bake for another 25 minutes, or until popovers are golden brown.
- In a shallow plate mix sugar and cinnamon together.
- Let popovers cool until warm to touch. Brush each popover with melted butter, then roll popover through the cinnamon sugar. Repeat with all popovers.