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Salted Rosemary Popovers with Honey Butter…these simple, 7-ingredient, melt-in-your-mouth popovers are what every holiday dinner table needs. They’re light, airy, hinted with browned butter and rosemary, and SO delicious. Special enough for all upcoming holiday dinners, yet easy enough to make any weeknight dinner that much more special. You can’t go wrong with these popovers.

This post is sponsored by Land O’Lakes.

side angled photo of Salted Rosemary Popovers with Honey Butter

Did you guys know that popovers are one of the first recipes on HBH?

Yes, way back in November of 2012. I’ve loved popovers ever since my mom introduced them to me when I was a kid. We’d always eat them simple, with just a pat of butter.

When I started cooking for my family, I somehow got into the habit of making popovers for Thanksgiving. It’s now one of the recipes my mom, little sister, and I look forward to making each year. We love a good popover and over the years, I’ve really perfected the perfect popover.

Most years I’ll just make my standard popover and serve them up with salted butter (always using Land O Lakes® Butter). But this year, I wanted to make them a little more special.

prep photo of Salted Rosemary Popovers with Honey Butter

I’ve already mentioned this many times, but I’m really excited for this year’s Thanksgiving and upcoming holiday dinners. We’ve got fewer people at the table this year, so I can have more fun with the recipes and add my “special touches” that I love so much.

Which brings me to these salted rosemary popovers. They’re still very simple, but made a touch more special with just a few additions…golden browned butter and crispy fried rosemary swirled throughout the batter. Then they’re topped with sweet honey butter and rosemary salt for serving.

Just a few little additions, yet they make all the difference.

prep photo of butter

Here are the details.

First, butter is essential and comes into the recipe multiple times.

Since we’re browning it, use high-quality butter. As you guys know by now, I love using Land O Lakes® Butter. It’s been my go-to butter for years. It’s what I use in my kitchen every day for both cooking and baking. And it’s what I stock my kitchen with at Thanksgiving and throughout the holiday season.

Nothing compares to the rich, buttery flavor and hints of salt in Land O Lakes® Butter.

Start by cooking the butter and rosemary together until the butter is browned and the rosemary is crisp. Once the rosemary is crisp, give it a rough chop and stir some of it into the batter with the golden browned butter.

overhead photo of Salted Rosemary Popovers with Honey Butter

Next, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Now, place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven.

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

OK, next…mix the batter, which is a basic mix of milk, flour, and eggs. BUT it’s made special with that browned butter and rosemary.

Remove the popover pan from the oven and add a pat of butter to each popover cup. Then add the batter to the hot popover pan and bake. About 40 minutes later you’ll have these popovers, and yes, your kitchen will smell amazing.

Salted Rosemary Popovers with Honey Butter |

While the popovers are baking, mix up a little honey butter using sweet honey and more of that Land O Lakes® Butter.

At the same time, mix the remaining crispy rosemary with a pinch of flaky sea salt. The combination of the sweet honey butter and salty rosemary is really what makes these popovers stand out.

Tip: You’ll want to smear that honey butter on everything this Thanksgiving, so double it.

Salted Rosemary Popovers with Honey Butter |

Once you pull the popovers out of the oven, you have to serve them while warm. And with a double smear of that honey butter. Delicious.

This is one of those recipes that you’ll look forward to making every holiday season. These popovers are warming, cozy, and so easy to make.

Plus, they go with pretty much any dinner you make, whether it’s a simple weeknight meal or a holiday dinner. You can’t go wrong.

Salted Rosemary Popovers with Honey Butter broken in half

Looking for other easy breads?? Here are my favorites: 

Pull Apart Parmesan Sage Butter Brioche Rolls

Salted Honey Butter Parker House Rolls

Pull-Apart Garlic Butter Bread Wreath

Lastly, if you make this Salted Rosemary 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!

Watch the How To Video:

Salted Rosemary Popovers with Honey Butter

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 (or 10 mini popovers)
Calories Per Serving: 392 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 and the rosemary in a small skillet over medium heat. Cook the butter until it begins to brown and the rosemary is crisp, about 3-4 minutes. Remove the rosemary from the skillet, let cool, then finely chop the fried leaves.
    2. Position a rack in the lower third of the oven. Preheat the oven to 450°. Place a 6 cup standard popover pan in the oven. Alternately, you can use a 12-cup muffin pan and make 10 mini popovers.
    3. In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, 1-2 tablespoons chopped rosemary, the flour, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 
    4. Carefully remove the popover pan from the oven and add 1 teaspoon of butter to each cup of the pan. 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. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350°. Bake another 15-20 minutes, until puffed, golden and crisp. 
    5. Meanwhile, make the honey butter. Combine 6 tablespoons butter and the honey.
    6. Mix 1 tablespoon of the chopped rosemary with the flaky sea salt. Serve the warm popovers immediately, with honey butter and a sprinkle of rosemary salt.
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    1. Hey Angela,
      Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan

  1. Can you make these in advance for a dinner party or is it best to finish them the last 15-20 minutes at my location?

    1. Hey Kat,
      Unfortunately, if you make these in advance they will lose their “pop”. I hope you love the recipe, please let me know if you give it a try! xTieghan

    2. I made mine in advance for tomorrow, I’m going to split them in half and then put them under the broiler to toast and regain that crispiness which I have done before with this recipe and then put the honey butter on the side for my guests and they came out very well!!

  2. 5 stars
    Just tried these and loved them!! I didn’t quite get the pop right though. There wasn’t as much of a rise and then they looked squished on the bottom. Almost like they sunk in a bit but on the bottom. I’m thinking I either overmixed the batter or maybe undercooked slightly? Thoughts?

    1. Hey Lindsey,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! It’s hard to say without seeing them…was there anything you adjusted in the recipe? What kind of pan did you use? Yes, over mixing could be the issue. xTieghan

    2. You probably didn’t over mix the batter, I found if you let it rest for 15 to 20 minutes they come out airy and crispy and not dense

  3. I love your recipes, but it’s so hard to pin them on Pinterest. I have to go to your page and search for the one I want. Would you consider embedding a Pin button into each recipe?

    1. Hey there,
      The Pin button is located on any photo, just scroll over a photo and the Pin button will appear. Please let me know if you have any other questions! xTieghan

  4. 4 stars
    Help. The ingredients say 3 T salted butter and then the recipe says 2. I can’t see where that other Tablespoon goes.

    I made these before and they were spectacular but I can’t recall if I used 2 or 3 Tablespoons in the batter.

  5. 5 stars
    Hey Tieghan,
    Just a short question. Why are they called Rosemary Pumpkin Popovers in the YouTube video? Am I missing on something? Can‘t wait to try them next week!

  6. Loved this recipe! We just made them and they are so delicious. Thank you for such delicious recipes.
    Definitely going to bake them again and again.

  7. Flavor was delicious but mine didn’t pop! I used a cupcake pan and let the pan heat up first. It was a non stick pan… maybe that made a difference?

    1. Hey Laurie,
      Thanks so much for giving the recipe a try! Sorry you didn’t get the “pop” you were looking for, while cupcake pans work well here, they don’t give the exact “pop” that a popover pan does. Please let me know if you have any other questions! xTieghan

        1. Hey Sarah,
          You should be able to use an equal amount of GF flour here. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    2. Mine did not pop either and I made them two or three times following this recipe I finally adjusted it and I put the mixtures into a blender, I let it rest for 15-20 minutes then pour the batter into my popover pan and it made a big difference make sure you put a little knife in the top when they come out of the oven to release the steam and they will maintain their size they came out perfect that way but it took me a while to figure this out

  8. 4 stars
    I have always wanted to try popovers and recently found a popover pan at my thrift store! Made this last night- the flavor is amazing with the honey butter! Mine turned out a bit spongey – Is that the correct texture for popovers? Anything I can do it make it more crispy rather than spongey?

    1. Hey Michelle,
      Thanks so much for giving the recipe a try, they shouldn’t be spongy but you really don’t want this crispy either, they should be light and airy. Was there anything you adjusted in the recipe? Did you preheat the oven with that pan? This is key to the “pop”. Let me know! xTieghan

  9. These look absolutely amazing! A bit of an odd question, but where did you get that adorable muffin tin if you don’t mind sharing??!

  10. 5 stars
    These are so good! I made them for Christmas and they were a hit. I’ve never made popovers before and am not really known for my baking skills, but I nailed it! I did buy a popover pan and am so glad I did. These are so easy and delicious I think I’ll be making these monthly. Now if I can only devise a way to fill them with ham and cheese!! (I did top the batter with shredded parm on three that are baking in the oven now, I’ll let you know how they turn out!)

  11. I can’t wait to make these for Christmas! We have some allergies in the house. Do you know if any flour substitutes be used; GF all purpose? Thank you for all of your beautiful creations! Your cookbook is on my Christmas list:-)

  12. 5 stars
    My family LOVED these! This was the star of our Thanksgiving dinner. I love your “special touches” — the browned rosemary butter and rosemary sea salt were such perfect examples of your thoughtfulness. They absolutely made the dish. And the honey butter! But the real surprise was how much flavor the super simple step of browning the butter with rosemary made. We now have Rosemary sea salt just waiting to be used. I think it will become a staple in the kitchen and the popovers will be an annual tradition!