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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 cheese 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.
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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 classic 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 tin in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven.
If you don’t have dedicated popover pans, you can use standard-size muffin tins, the popovers will just be minis. Still delicious, just smaller.
For the batter, mix milk, flour, and eggs in with the cooled, browned butter in a large mixing bowl. 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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Happy 4th of JULY! Made these Popovers tonight to go with a Georgia Grilled Peach & Chicken Salad and they were AMAZING! I only had a muffin pan but it worked just fine. Let the eggs and milk come to room temp for certain and never opened the oven door. Tweaked recipe ever so slightly, by using pickled jalapeño rather than fresh. I am definitely purchasing a Popover Pan ASAP and looking forward to making them again.
Hey Jessica,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Mine didn’t rise because I didn’t wait for the milk and eggs to be room temperature but DANG are these delicious.
Hey Bethany,
Thanks so much for trying the recipe, sorry to hear they didn’t rise for you! Hope you’re off to a great Tuesday! xTieghan
I plan to make these, but only have muffin tins. Directions say that recipe makes 10 mini muffins, if a muffin tin is used. How do I adjust the temperature and bake times for mini muffins? Can’t wait! Love all your recipes! Thanks!
Can you tell me the cook time for the muffin tin version?
Hi Samantha,
You can follow the recipe as written for the muffin in:) I hope you love this recipe! xTieghan
Hey Linda,
So you will want to use a regular size muffin tin, which will make “mini popovers”. You can follow the bake time and instructions as listed. I hope you love this recipe, please let me know if you give it a try! xx
Questions:
How far ahead can batter be made? Would you then refrigerate, bringing batter back to room temp before baking?
What is the story behind the really great looking “tins” in which the pop- overs are being served/presented in photos? Were the popovers actually baked in these? What are they called? Where are they sold?
Everything looks WONDERFUL!!
Hey Ann,
I’d say you can make this 12 hours in advance and yes bring to room temp before baking. Those are vintage measuring cups, you can find them at a resale store:) I would not recommend baking in them. Please let me know if you have any other questions, I hope you love this recipe!! xTieghan
I tried to make these and they did not rise at all. Not even a little tiny bit. What did I do wrong? I even bought the pan’s.
Hi Dorene,
Thanks for giving the recipe a try, sorry to hear you had some issues. A few things….were your eggs and milk at room temperature? Did you preheat the pan? Did you open the oven at all while baking? All of these could have affected why your popovers didn’t rise. xTieghan
So incredibly good. Be sure eggs are at room temp!
Hey Steve,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
These were as delicious as they promised to be. The salty honey butter is a special touch. My popover pan only makes six at a time so I used a muffin pan. Apparently I need to adjust the cooking time and perhaps the amount of batter per pan because mine came out tasty but very dense. They did not pop. What adjustments would you recommend? I do want to make these again.
Hey Bonnie,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Try using the popover pan next time, mine only has 6 as well, the pan will give them more of a pop than the muffin tin. Have a great weekend:) xx
Mine also came out super dense. They popped a little bit in the oven but then quickly fell when taking them out. Beat the eggs/milk until it was frothy, browned the butter etc. Maybe I need to bake longer? Any other suggestions would be very helpful!
Hey Shawnah,
Thanks for giving the recipe a try, sorry to hear this! The longer they are out of the oven, they will deflate. How long did you bake them and at what temperature? xTieghan
I can’t figure out what I fid wrong. The popovers tasted great. They were stodgy, dense instead of light and fluffy. How did I mess them up?
Hi Sandra,
Thanks so much for giving the recipe a try, so sorry to hear you had some issues!! Was there anything you may have adjusted? How did you mix the batter? Let me know how I can help! xTieghan
Fantastic!
They were quick & simple to make, they rose beautifully, the added cheddar & jalapeno were a great addition but the honey butter really took them over the top!
These would be great to serve if you really wanted to impress dinner guests!
I have the same 6 well pan & want to thank you for giving me a reason to finally break it out after a long hiatus 😉
Thank you for sharing such a great recipe.
Hey Lori,
Perfect!! I love to hear that this recipe was a hit and appreciate you giving it a try! xxTieghan
Would I be able to make this recipe by using cornmeal? My dad loves cornbread, so wondering if I could make that adjustment, otherwise looks amazing!!
Hey Katy,
I’ve not tested this, so you would need to experiment with the measurements:) They might not pop is my only concern. Let me know if you give the recipe a try!! xTieghan
These are delicious! I used muffin tins but used a liner, which I don’t recommend as it changed the shape. Served with your chili and it was perfect! Will be making again!!
Hey Sabrina,
Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT
These look yummy. Will the recipe work with GF flour?
Hey Kat,
Yes, you can use an equal amount of gluten free flour in this recipe. Let me know if you give it a try, I hope you love them! xTieghan
This was honest to god one of the best things I’ve ever made. So freaking good!
I did not have this pan but had a jumbo muffin tin and used that which worked out just the same.
Hey Katie,
Awesome!! Thanks so much for making this and sharing what worked well for you, so glad the recipe was enjoyed!! Happy Monday! xTieghan
I am wanting to make these ahead of time as much as possible…any tips?
Can the batter be made ahead of time?
Sure, you could make the batter in advance, but you will want to bake these when you are ready to serve:)
Hi Laura,
You could make the batter in advance but that’s about it:) Let me know how the recipe turns out, I hope you love it! xx
Just made these yesterday for a mini bbq!! Super easy and delicious!!
Hey Chelsea,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
So, so delicious T. Thanks. Can’t wait to make all your other versions.
Hi Lorena,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
I made this recipe and they tasted good but mine are also pretty dense. Is there anything I could do to make them fluffier? I like the taste but not so much the density of mine.
Hi Nena,
Thanks for giving the recipe a try!! Was there anything you may have adjusted? It’s really key to make sure your eggs and milk are at room temp and you don’t open the oven. I hope this helps for next time! xTieghan