This post is sponsored by Nellie’s Free Range.
These popovers take only 10 minutes to prep, and they make a great pairing with cranberry sauce. You can also make cranberry butter to go with them by whipping cranberry sauce and Nellie’s Free Range Sea Salted Butter.
Make sure to use high-quality eggs like Nellie’s Free Range Eggs to get the delicious rich and eggy flavor. Nellie’s hens are Certified Humane Free Range, which means they live happy lives outdoors, and you can see and taste the difference. The shell is thicker, the yolk has a golden color, and the taste is richer.
These muffin tin popovers are a great side dish for Thanksgiving dinner. They can be served with savory dishes or enjoyed as a sweet treat. This time, I made them sweet by adding more brown sugar (4 tbsp instead of 2) and dusting powdered sugar on top. Heads up, more brown sugar made the surface burn more quickly, so be on the watch.
Easy Muffin Tin Popovers
These popovers take only 10 minutes to prep, and are a great Thanksgiving side dish.
- 1 1/4 cup bread flour
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups warm milk
- 3 Nellie’s Free Range Eggs
- cooking oil spray
Position rack in the bottom thirds of the oven and preheat to 400 F.
In a bowl, mix bread flour, brown sugar, cinnamon, and salt
Add vanilla extract, milk, and eggs. Whisk to combine.
Grease a muffin tin by spraying it with a cooking oil spray. Distribute the batter by filling each cup slightly over halfway.
Bake for about 25 to 30 minutes until popovers are golden brown. Do not open the oven door in the middle while baking.
Cool on a wire rack. Serve with cranberry sauce or cranberry butter.
Alternatively, dust with powdered sugar to make them a sweet treat.