Sourdough Popovers with Whipped Honey Cinnamon Butter
Delight in these Sourdough Popovers, made with tangy sourdough discard and baked to perfection in a muffin tin. These light and airy popovers are served with a luscious whipped honey cinnamon butter, creating a delightful balance of sweet and savory flavors. Perfect for breakfast or brunch, these popovers are an easy and delicious way to use your sourdough discard.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Eggs
Milk
Sourdough discard or starter
Salt
All-purpose flour
Salted butter
Powdered sugar
Honey
Cinnamon
Vanilla extract
Other Toppings to Serve with Popovers:
Plain salted butter
Butter and jam
Whipped cream and jam
Butter and fresh fruit
Are they sour?
Well, that depends on the status of your starter. If you haven’t fed it for awhile and it smells, you may notice that in the popovers. In general, there is a tang but it’s not particularly strong!
Tips for making Sourdough Popovers with Whipped Honey Cinnamon Butter:
Use Active Sourdough Discard: Ensure your sourdough discard is active and bubbly. This helps in achieving a light and airy texture in the popovers.
Room Temperature Ingredients: Use room temperature ingredients for the batter. This helps in achieving a smooth mixture and even baking.
Preheat the Muffin Tin: Preheat the muffin tin in the oven before adding the batter. This helps create an initial burst of steam, which is essential for the popovers to rise properly.
Grease the Muffin Tin Well: Use butter or non-stick cooking spray to generously grease the muffin tin. This prevents the popovers from sticking and ensures easy removal.
Mix Batter Thoroughly: Whisk the batter until smooth, ensuring there are no lumps. A smooth batter leads to better puffing and texture.
Fill Muffin Cups Properly: Fill each muffin cup about halfway with the batter. Overfilling can cause the popovers to overflow and not rise properly.
Do Not Open the Oven Door: Avoid opening the oven door during baking, especially in the first 20 minutes. The popovers rely on steam to rise, and opening the door can cause them to deflate.
Bake at 400°F for 30 Minutes: Bake the popovers in a preheated oven at 400°F (200°C) for about 30 minutes, or until they are deep golden brown and crispy on the outside.
Serve Immediately: Popovers are best served immediately while they are still warm and crisp. If they sit too long, they can lose their crispness.
Make the Whipped Honey Cinnamon Butter Ahead: Prepare the whipped honey cinnamon butter in advance by whipping softened butter with honey and cinnamon until light and fluffy. Store it in the refrigerator until ready to serve.
Room Temperature Butter: Allow the whipped honey cinnamon butter to come to room temperature before serving for easy spreading.
Reheating Popovers: If you need to reheat popovers, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness.
How to store Sourdough Popovers with Whipped Honey Cinnamon Butter:
Room Temperature: Store the popovers in an airtight container at room temperature for up to 2 days. This keeps them fresh and maintains their texture. To prevent them from getting soggy, place a paper towel in the container to absorb any excess moisture.
Refrigeration: If you need to store the popovers for longer, place them in an airtight container and refrigerate them. They can be kept in the refrigerator for up to 5 days. Allow the popovers to come to room temperature or warm them slightly before serving for the best texture and flavor.
Freezing: To store the popovers for an extended period, freeze them. Arrange the popovers in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Individually Wrapped: For convenience, wrap each popover individually in plastic wrap before storing in an airtight container or freezer-safe bag. This makes it easy to grab a single popover when desired and helps maintain freshness.
Reheating: To enjoy the popovers warm, reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This helps restore their freshly baked texture and keeps them crisp. Avoid using the microwave, which can make them soggy.
Whipped Honey Cinnamon Butter Storage: Store the whipped honey cinnamon butter in an airtight container in the refrigerator for up to 1 week. Allow it to come to room temperature before serving for easy spreading.
Avoid Stacking: When storing multiple layers of popovers, place parchment paper or wax paper between the layers to prevent sticking and to keep them intact.
Moisture Control: If you live in a humid environment, add a piece of bread or a few saltine crackers to the container. This helps absorb excess moisture and keeps the popovers from becoming too soft.
FAQS:
Q: What is sourdough discard, and why should I use it in popovers?
A: Sourdough discard is the leftover starter that you remove when feeding your sourdough. Using it in popovers adds a tangy flavor and helps reduce food waste, making the popovers light and airy.
Q: Can I use a regular muffin tin to make these popovers?
A: Yes, a regular muffin tin works perfectly for making sourdough popovers. Preheat the tin in the oven before adding the batter to help the popovers rise properly.
Q: How do I prevent my popovers from sticking to the muffin tin?
A: Grease the muffin tin generously with butter or non-stick cooking spray before adding the batter. This ensures the popovers release easily after baking.
Q: Why do I need to preheat the muffin tin?
A: Preheating the muffin tin helps create an initial burst of steam when the batter is added, which is essential for the popovers to rise and become airy.
Q: Can I make the batter ahead of time?
A: It's best to make the batter fresh, but you can mix the dry ingredients and wet ingredients separately ahead of time. Combine them just before baking for the best results.
Q: Why shouldn’t I open the oven door while baking?
A: Opening the oven door can cause the steam to escape, preventing the popovers from rising properly. Keep the door closed for the first 20 minutes of baking.
Q: How do I know when the popovers are done?
A: The popovers are done when they are deep golden brown and crispy on the outside. This usually takes about 30 minutes at 400°F (200°C).
Q: Why did my popovers sink or turn out flat?
A: Popovers may sink or turn out flat if the oven door is opened during baking, which allows steam to escape. Also, ensure the batter is smooth and that the muffin tin is preheated. Underbaking can also cause sinking, so make sure they are fully baked before removing them from the oven.
Q: Can I freeze leftover popovers?
A: Yes, you can freeze leftover popovers. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Q: How do I reheat popovers to keep them crispy?
A: Reheat the popovers in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness. Avoid using the microwave, as it can make them soggy.
Q: How do I make whipped honey cinnamon butter?
A: To make whipped honey cinnamon butter, combine softened butter, honey, and ground cinnamon in a bowl. Whip until light and fluffy. Store in an airtight container in the refrigerator.
Q: Can I use other types of flour instead of all-purpose flour?
A: All-purpose flour works best for achieving the light and airy texture of popovers. Using other types of flour may result in a denser texture.
For more sourdough recipes, check out my Instagram for:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough popovers with whipped honey cinnamon butter. Happy baking!
