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.
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.
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.
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.
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.
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!
Looking for other savory bread recipes? Try these.
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
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.
- 2 tablespoons + 3 teaspoons salted butter
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 1/4 cup grated cheddar cheese
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- 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.
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