Recipe: Brown Sugar Popovers

| Boston Magazine |
2 c. unbleached all-purpose flour
½ tsp. kosher salt
¼ tsp. ground cinnamon
½ c. plus 2 tbsp. packed light brown 
2 c. milk, at room temperature 
4 eggs
¼ c. (½ stick) unsalted butter, melted and cooled
Position a rack in the center of the oven, and heat the oven to 425 degrees. Butter a popover pan or standard muffin tin, and place it in the oven for about 10 minutes, or until it is hot. 
In a small bowl, whisk together the flour, salt, cinnamon, and 2 tablespoons brown sugar. In a medium bowl, whisk together the milk (make sure it is at room temperature, or the butter will form lumps), eggs, and 2 tablespoons of the melted butter. Gradually whisk the flour mixture into the milk-egg mixture until thoroughly combined. The batter will be loose and liquidy and not completely smooth. 
Remove the pan from the oven and pour the batter into the cups, filling the cups to the rim. Bake for 20 minutes, then turn down the temperature to 325 degrees and continue to bake for another 40 minutes, or until the popovers are completely browned and pouffy. Don’t open the oven door to look at the popovers until at least 40 minutes into baking. You want them to be golden brown all over and tall; if you open the oven door too soon, they will deflate once they are out of the oven. Let cool in the pan on a wire rack for about 10 minutes, or until cool enough to handle. 
Place the cup brown sugar in a small bowl. Brush the remaining 2 tablespoons melted butter on the tops of the popovers, and then remove the popovers from the pan. One at a time, toss them in the brown sugar, coating each popover completely. Serve immediately if possible (they are best when eaten warm) or within 2 to 3 hours. 
If you must hold the popovers, remove them from the pan, let them cool completely, and store them plain in an airtight container at room temperature for up to 2 days. When ready to serve, refresh them in a 350-degree oven for 4 to 5 minutes and then brush with the butter and toss in the brown sugar. Makes 10 to 12 popovers.
  • Greg

    I heated the pan as the recipe said, and used a nonstick muffin pan, but the popovers stuck like glue to the pan. Despite our best efforts, they came out squashed and destroyed. You should recommend buttering the pan or something.

  • joanne

    Hi Greg- I’m so sorry to hear that! The recipe does instruct you to butter the pan before putting it into the oven- did they still stick after that? What a bummer :( Joanne

  • Greg

    Thanks for the followup. Yes, there is a line about buttering but here is my problem: a buttered pan at 425 will turn black in the recommended 10 minutes and then the dough will stick. I have tried heating the pan first and then buttering, which seemed to work except for the burnt hands. The recipe is great otherwise and I thank you for it.