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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.
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.
Soft Garlic Herb Cheddar Cheese Bread
Browned Butter Jalapeño Cornbread Muffins
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Would these be ok made in advance and then heated up before eating?
Hey Brie,
Unfortunately, the popovers with lose their “pop” once cooled, so this is a recipe that I recommend making and then serving fresh out of the oven. Please let me know if you give it a try or have any other questions! xx
To quote my husband and my son “damn these are good!”
Hey Kathryn,
LOL Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
I tried these and they came out flat. They didn’t rise at all. They were still tasty but presentation was less than ideal! What do you think went wrong?
Hi Norita,
Thanks for giving the recipe a try, sorry to hear you had some issues. Was there anything you may have adjusted in the recipe? What kind of pan did you use? Did you preheat the pan with butter? A little more info would help me to better answer your question:) xx
So good!! Made them last night with the bacon corn burrata carbonara. The honey butter is a must with it, gives it balance! Super quick and easy to make also loved it
Hi Hali,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Delicious! Made them last night. So good.
Hey Julia,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
So easy to make and so delicious! Will definitely make again!
Hey Marissa,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
Made this tonight very good as always
Hey Tom,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
I made these in a muffin tin and had waaaay more batter leftover than what is in the recipe. I made 18. Also, after 20 mins at 450 degrees, they were completely cooked and very hard on the bottom. Is it possible the recipe doesn’t necessarily translate as written for a muffin tin versus a popover tin?
Hey Brittany,
Thanks so much for giving the recipe is try! Next time, you only need to bake for 15-20 minutes and it will definitely make more since the muffin tins are smaller. I will add this to the recipe:) Let me know if you have any other questions! xTieghan
This sounded so delicious that I immediately hit the popover pan link (thanks for that!) and ordered one. It should be here any day now. I can’t wait to christen them with this recipe!
I hope you love the recipe Lynn, let me know how they turn out!! xTieghan
The Pinterest link is not working.
Hi Kathy,
Can you give it another try? It’s working on our end:) Please let me know! xTieghan
Would these work with gluten free flour?!
Hi Chrissy,
Yes, you can use an equal amount of gluten free flour with these! Please let me know if you give the recipe a try, I hope you love it! xx
Love popovers and this look scrumptious!
Hi Mary,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
Can’t wait to try these! I don’t have a popover pan, so if I’m doing 10 smaller ones in the muffin tin, how long should I bake them??
Thanks!
Hi Jessica,
You can follow the instructions as written for the muffin tin:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
These look so good. Almost like a sort of Yorkshire pudding, this side of the pond. On my list! Xx
Thanks Kelly-Jane! Let me know if you give the recipe a try:) xx
Hi! Can you use a milk-substitute? Like almond or oat?
Hey Marla,
Sure, either of those would work well for you! If you give the recipe a try let me know, I hope you love it! xTieghan
Your photo looks like individual popover pans? Where can I find those?
Hi Tammy,
Sorry, I found those at a vintage shop:) Let me know if you give the recipe a try! xTieghan