Jalapeño Cheddar Popovers with Honey Butter
Each airy roll is wonderful right out of the oven with a smear of salty-sweet honey butter!
Servings: 6 popovers
Calories: 362kcal
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.
Nutrition
Calories: 362kcal