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Jalapeño Cheddar Popovers with Honey Butter – the simple melt-in-your-mouth popovers that are roll your eyes back delicious. These easy popovers are light, airy, swirled with browned butter, sharp cheddar cheese, and spicy jalapeños. Each airy roll is wonderful right out of the oven with a smear of salted, sweet honey butter. Everyone loves this updated summer version.

Jalapeño Cheddar Popovers with Honey Butter |

Popovers are one of the recipes I know like the back of my hand. In fact, they were one of the very first recipes I ever learned how to bake. Once I had the recipe down, I served them that very same year for our family’s Thanksgiving dinner. They were the first dish to dissapear from the table. To say that they were a huge hit with my family would be an understatement.

My mom has been making popovers however long before me. She loves anything that is light, airy, doughy, and well, bready – she loves bread.

Since popovers are a non-yeasted bread, I like to make them on days when I don’t have time to deal with yeast.

I felt like these were the perfect summer roll. Something about the combination of jalapeños and cheddar cheese reminds me of summer BBQ food. They’re perfect when served alongside ribs, grilled chicken, burgers, and corn.

But they’re also great for everything from breakfast to Sunday night dinner.

Jalapeño Cheddar Popovers with Honey Butter |

Here’s how you make these popovers

The first step is to brown some butter to add additional flavor to the popover batter. I adore the pairing of nutty brown butter, cheddar cheese, and jalapeños.

While the butter is browning, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Add a pat of butter to each popover cup and then place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven.

Jalapeño Cheddar Popovers with Honey Butter |

If you don’t have a popover pan, you can use a standard-size muffin pan, the popovers will just be minis. Still delicious, just smaller.

For the batter, mix milk, flour, and eggs in with the cooled, browned butter. Add grated sharp cheddar cheese and a finely chopped spicy jalapeño.

Then just bake in the preheated pan and wait until they puff up in the oven.

Jalapeño Cheddar Popovers with Honey Butter |

While they bake make the honey butter

I’d say this is optional, but really, it’s not. You just have to smear this all over your warm popovers. It’s the most indulgent addition, and it’s absolutely what your popover needs. The sweetness balances out the spice.

Plus, you can never have too much butter on a warm popover.

Jalapeño Cheddar Popovers with Honey Butter |

As mentioned, these make for a great breakfast, afternoon snack, or side. They truly elevate any picnic, BBQ, or dinner you’re hosting.

You really can’t go wrong with these!

Jalapeño Cheddar Popovers with Honey Butter |

Looking for other savory bread recipes? Try these.

Soft Garlic Herb Cheddar Cheese Bread

Swirled Garlic Herb Bread

Browned Butter Jalapeño Cornbread Muffins

Jalapeño Cheddar Biscuits

Lastly, if you make these Jalapeño Cheddar Popovers with Honey Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Jalapeño Cheddar Popovers with Honey Butter

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 popovers
Calories Per Serving: 362 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat 2 tablespoons butter in a small skillet over medium heat and cook the butter until it begins to bubble, then brown, 3-4 minutes. 
    2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Place 1/2 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pan and make 10 mini popovers. Place the pan on a baking sheet and then into the oven to melt the butter, 3-5 minutes.
    3. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, salt, onion powder and garlic powder. Whisk in the cheddar and jalapeño. It's OK if there are small lumps. 
    4. Remove the popover pan from the oven and swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 10-20 minutes, until deeply golden.
    5. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of flaky sea salt. Serve the popovers warm with honey butter and flaky salt.


To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
Popover Pans: this is the exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe. 
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Jalapeño Cheddar Popovers with Honey Butter |

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  1. 3 stars
    Flavor of these is awesome – but agree with the other comments that they didn’t rise like a popover. I too am able to make Yorkshire pudding (very similar) perfect every time. So curious to omit adding butter to batter. Start with eggs in the dry ingredients and then add milk. Also refrigerate batter prior to pouring in popover pan. Could that be issue? I’m willing to try again to see.

  2. 5 stars
    So good! Mine popped great (1-2 inches out of the pan). Glad we did the honey butter, too – it really was worth it for the balance of flavors. We did end up with a little extra batter, but not a ton.

    1. Hi Kitty,
      Happy Wednesday!!🍊🍋 I appreciate you trying this recipe and your feedback, so glad to hear that it turned out well for you! xx

  3. 5 stars
    These are delicious. I saw some comments about consistency, my thought is be careful on your egg size – be sure to use large eggs not extra large eggs. I used cup 4 cup gluten free flour with great success in a muffin tin. Make sure you do the honey butter on top, worth the extra step.

    1. Hey Rachel,
      Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx

  4. Love your popover recipes! Please share with me where I can purchase the individual popover baking cup that is pictured. Thank you.

    1. Thanks so much Diana!! Sorry, I don’t have a link for those, I found them at a vintage shop! Please let me know if you have any other questions! xT

  5. 2 stars
    Just made them – they looked great at 1st then they fell- they are not fluffy at all.
    what did I do wrong? Not airy at all – more quiche like.
    I have the pop over pan and live in Fl. so altitude is not a issue

    1. Hi Gisele,
      Thanks so much for making this recipe!! How soon after did they fall? That is pretty normal, they won’t stay puffed for more than an hour or so! Let me know how I can help! xT

  6. You don’t include baking soda in the recipe, but found in classic popover recipes, is this not needed? Lisa

    1. Hi Lisa,
      I’ve never added baking soda to my popovers:) Please let me know if you have any other questions, I hope you love this recipe! xx

  7. Agreed – this receipe definitely unfortunately made my popovers more dense and quiche like – and tried it more than once. Is there any adjustments that could be made to make it more crispy and ‘popovery’?

    1. Hey Steph,
      Thanks for giving this recipe a try! Was there anything you adjusted? Did you hear your popover pan first? Did you whisk the eggs like crazy? That is key! I hope this helps! xx

    1. Hi Patty,
      Thanks for making this recipe, sorry to hear they didn’t pop! What kind of pan did you use? Was there anything you may have adjusted in the recipe? Please let me know if I can help in any way! xT

  8. 5 stars
    Made these tonight and they were soooo dang good! Mine didn’t popover too much but I think its because my milk wasn’t all the way at room temperature. I am determined to make them popover and will try again! Regardless the flavor was so good and I want to eat that honey butter everyday.

    1. Hey Ashley,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂

    2. I used a popover pan from Amazon. We live at 10,000 feet so maybe I need to add more flour? They were like very dense muffins.

      1. Hmmm, I don’t think more flour is the answer. Did you whisk well? It’s key to getting some air in the batter:)

  9. This recipe is so easy to make, I love it! However, I have tried making this twice and both times my popovers were very dense, almost no rise. Is there something I can add or subtract to get these to rise more?

    1. Hi Ariana,
      So glad to hear you have been enjoying this recipe! What kind of pan are you using? Are any of your ingredients expired? Are you over mixing the batter? Any of these things could be causing them to be dense! xx

    2. 2 stars
      Same, mine didn’t rise much either. And I make Yorkshire puddings all the time. And yes, I followed the recipe exactly and bake alllll the time.

      1. Hi Megan,
        So sorry to hear you had issues with the recipe. Were all of your ingredients at room temp? Let me know how I can help! xT

  10. Made these tonight and the flavors are so yummy. But they didn’t rise quite as expected-should I keep the muffin pan on the cookie sheet while baking the entire time? Thanks!

    1. Hi Renate,
      Thanks for giving these a try! Yes, you want to keep the muffin pan on the cookie sheet for the entire baking process. I hope this helps for next time! xx

    1. Hi Carol,
      Sorry, I don’t have a link for those, I found them at a vintage shop! Let me know if you have any other questions! xx

  11. 4 stars
    This was my first ever attempt at making popovers and they tasted good but the texture was more like a quiche than I had expected….I used the pan you linked above, made sure all my ingredients were room temperature and I’m pretty sure I followed the directions pretty precisely…I don’t know, they were tasty and looked nice and brown on the outside but I was expecting them to be a little lighter maybe? They were very dense. Any suggestions?

    1. Hi Bethany,
      Thanks so much for making this recipe and sharing your feedback! So sorry to hear the popovers were a little dense for you! Is it possible the batter was over-mixed? That may have been the issue for you, let me know if this helps for next time! xx

      1. That definitely could have been it since it was my first time making them. I’m going to give it another try. Thanks! 🙂

  12. 5 stars
    Didn’t mean to post as a reply! ??‍♀️

    These were SO good…I was worried about the heat but will add a bit more jalapeño next time bc the blend was just right! Thanks, Tieghan!

    1. Hi Kelli,
      Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?

      1. Turned out more like muffins,but still tasted great. Recommendation for storing them? Refrigerate or leave at room temp?

        1. Hey Katie,
          Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! You can leave them at room temp:) xx