These browned butter cinnamon-sugar popovers are just like homemade doughnuts, but better! They're a great way to use up sourdough starter discard.
Brunch is by far my favorite meal of the day. And when it comes to brunch foods, I typically prefer savory dishes to sweet. But having a little something sweet on the table is perfect to balance things out -- that's where these sweet little popovers come in!
The texture reminds me of a French cruller, with a crisp outer crust and a soft and delicate center. Then, these babies are dipped in browned butter (decadent!) and then generously rolled in a cinnamon-sugar mix. The result is melt-in-your-mouth goodness!
As a bonus, you can use up sourdough starter discard that would otherwise go to waste. Win-win! The sourdough gives the popovers a slightly tangy taste, and creates that delicious soft eggy texture.
Perfect for sharing (or not!), these browned butter cinnamon-sugar mini popovers need to make an appearance at your next weekend brunch -- I guarantee you'll be reaching for more than one!
Try serving these alongside a classic ham, mushroom and cheese quiche, pepper maple bacon and mimosas (of course!) and check out more brunch recipes.
If you make these sourdough browned butter cinnamon-sugar mini popovers, please rate this recipe and leave a comment! And if you take a pic, make sure to tag me on Instagram, so I can seeeee!
Print
Sourdough Browned Butter Cinnamon-Sugar Mini Popovers
Description
These mini popovers are just like homemade doughnuts, but better! They're a great way to use up sourdough starter discard.
Ingredients
- 1 cup milk
- 3 large eggs
- ½ cup sourdough starter, ripe (fed) or discard
- ¾ teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon vanilla
- 4 tablespoons butter
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 450º F. Heat a muffin or popover pan in the oven while it’s preheating (for mini popovers, I used a mini muffin tin).
- In a microwave or a small saucepan, warm the milk until it feels just slightly warm to the touch.
- Combine warm milk with eggs, sourdough starter, salt and vanilla, and then mix in the flour. Don’t over-mix; some small lumps are ok. The batter should be slightly thinner than pancake batter.
- Remove the hot pan from the oven and spray it with non-stick baking spray, or brush generously with melted butter. While the pan is still hot, quickly pour the batter directly into the cups. If using a popover pan, fill the cups ¾ full. If using a muffin tin, fill the cups all the way to the top.
- Bake for 15 minutes at 450º F, then reduce the heat to 375º F and bake for an additional 15-20 minutes, until the popovers are golden brown and crispy on top.
- While the popovers are baking, combine cinnamon and sugar in a shallow bowl and then melt 4 tablespoons butter in a pan over medium heat, until the foam subsides and the butter browns and begins to smell nutty. Remove butter from heat and remove the popovers from the oven.
- Brush popovers with brown butter and dip into cinnamon-sugar mixture. Serve hot.
Share Your Thoughts