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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.
Ahhhh! These were good!
Hey Valerie!
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
These were completely devoured by my family; my 7 and 4 yo are obsessed and have asked me to make them again all week!
Hi Amanda,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
These were so delicious! Love loved them! Think I can double the recipe and make 12 okay?
Hey Kris!
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:) Yes, you can totally double this recipe! xx
We are long time popover fans, and these do not disappoint! I poured off some of the batter before adding jalapeños, for my daughter who doesn’t like anything at all spicy, and we all enjoyed them. I was worried that the garlic powder would overwhelm, and might have reduced it slightly, but I couldn’t even detect it as a specific flavor in the recipe, so I needn’t have worried. These were well balanced and delicious! To reduce calories, a small amount of honey instead of honey butter would also work great, or just have them as is. They’re moist and delish as they are!
Hey Amy,
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
I had a lot of fun making popovers for the first time. I replaced the jalapeno with diced roasted red peppers I had left over from the One Pot Creamy Roasted Red Pepper and Chicken pasta. They taste and look great! I have never had a popover before. They are a bit eggy for me (I don’t care for eggs.), but they were surprisingly easy. Fun to impress a crowd.
Hey Dawn,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Hosted my in-laws and served these with our steaks – amazing!
Hey Janna,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
I just made these for my wife and I. These are spectacular. I
They are still hot while I am typing this. Honestly just a perfect snack. Well done
Forgot to rate it. Also these are SUPER easy to make.
Thanks again Dave:)
Hi Dave,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
mine came out still doughy, but i know i made a few errors in measuring as i was in a time crunch, so I am sure they will come out just like yours when I stop trying to do too many things at the same time. the flavor is delicious and that honey butter absolutely MAKES this recipe, love it! Thank you so much, love your website and ig.
Hey Anne,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan
Yummy! The butter is everything ? I made them in muffin tins & they were brown after the first bake @ 450/20 minutes. I would recommend reducing temp & time if making with muffin tins.
Hey Laurie,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
I bake a lot! I followed this recipe to a T. Flavor is excellent. Maybe my oven runs hot, it is new, I turned the oven down to 350 and took them out at 9 min and they were almost burnt. Well very very crispy on the top and bottom and I used a tray underneath. Will make again but maybe 440/20 min
350/8
Hey Jen,
Thanks so much for giving this recipe a try!! Sorry to hear that they baked faster than expected, let me know if you give them another try! xTieghan
Like all of your recipes I loved this! The flavor of these was heavenly! But they didn’t rise. Used a muffin tin but otherwise followed it to the letter. Any advice for another try?
I had the same thing happen to me too! What did I do wrong?!
Hi Liz,
Sorry to hear this, it’s hard to say without seeing what they looked like! Was there anything you adjusted in the recipe? It’s key to make sure your milk and eggs are a room temp. The popover pans definitely give more of a “pop” than the muffin tins. xx
Hey Judy,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! Were your milk and eggs at room temp? xxTieghan
Ahhh … I was careful about the eggs, but the milk was cold. I’ll try again and let you know. But the flavor was fabulous!
These were so yummy!! The honey butter is a must!
Hey Kristi,
Right?! That honey butter is so good!! Thanks for making this recipe, love to hear that it was enjoyed! xTieghan
I made this today to go with 4th of July dinner and it was delicious and a big hit! The popovers turned out perfectly and the honey butter was a really tasty addition! Thanks for the great recipe!
Hey Stephanie,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
These were amazing and I even misread the recipe and only used 1/2 cup flour instead of 1 and 1/2 cups. Now I don’t know what to do because they were just so good, even with the mistake! Maybe I”ll double to flour amount I used to one cup and see how that is next time.
Hey Emmie,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
These were phenomenal! I made the honey butter, but they don’t even need it. They are so good!
Hey Taryn,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?