Name: Sourdough popovers with whipped honey cinnamon butter
Prep time: PT15 minutes
Cook time: PT32 minutes
Yield: 8
Ingredients: 3 large, room temp eggs; 1 cup, room temp almond milk; sourdough starter; salt; 1 cup all-purpose flour; nonstick cooking spray; salted butter; powdered sugar; 2 tbsp honey; 1 1/2 tsp cinnamon; vanilla extract

👨‍🍳 Instructions

1

Place a muffin pan on the middle rack in the oven and preheat the oven to 450°F while making the popover batter.
2

In a large bowl, whisk together eggs. Then add almond milk, sourdough starter, and salt. Whisk until just combined. Whisk in all-purpose flour until the large lumps are gone. Transfer the batter to a large measuring cup or glass.
3

Once the oven is preheated and the muffin pan is hot, remove it from the oven and spray with nonstick cooking spray.
4

Divide the batter evenly among the muffin wells, filling almost to the top.
5

Bake at 450°F for 15 minutes. Then, reduce the oven temperature to 375°F and bake for 15 minutes|17%minutes, until golden brown.
6

While the popovers are baking, make the whipped honey cinnamon butter. Place the salted butter in a medium bowl. Using a hand or stand mixer, beat on high for 2 minutes. Then, add in the powdered sugar, honey, cinnamon, and vanilla extract, and beat on high until well combined and fluffy. Save some at room temp to serve with the popovers. Then, transfer the rest to a jar and store in the fridge.
7

Remove from the oven, let cool in the pan for about 2 minutes, then remove from the pan and transfer to a cooling rack.
8

Serve warm with the whipped honey cinnamon butter.

--- title: Sourdough popovers with whipped honey cinnamon butter servings: 8 image: "/images/recipes/2025-12-04-sourdough-popovers-with-whipped-honey-cinnamon-butter.jpg" tags: [breakfast, sourdough, baking, butter] source: https://www.instagram.com/p/C2KekJfOzM8/ prep-time: 15 minutes cook-time: 32 minutes --- Place a #muffin pan{} on the middle rack in the oven and preheat the oven to 450°F while making the popover batter. In a large bowl, whisk together @eggs{3%large, room temp}. Then add @almond milk{1%cup, room temp}, @sourdough starter{1/2%cup}, and @salt{1/2%tsp}. Whisk until just combined. Whisk in @all-purpose flour{1%cup} until the large lumps are gone. Transfer the batter to a large #measuring cup{} or glass. Once the oven is preheated and the muffin pan is hot, remove it from the oven and spray with @nonstick cooking spray{}. Divide the batter evenly among the muffin wells, filling almost to the top. Bake at 450°F for ~{15%minutes}. Then, reduce the oven temperature to 375°F and bake for ~{15%minutes|17%minutes}, until golden brown. While the popovers are baking, make the whipped honey cinnamon butter. Place the @salted butter{1/2%cup, room temp} in a medium bowl. Using a hand or stand mixer, beat on high for ~{2%minutes}. Then, add in the @powdered sugar{1/4%cup}, @honey{2%tbsp}, @cinnamon{1 1/2%tsp}, and @vanilla extract{1/4%tsp}, and beat on high until well combined and fluffy. Save some at room temp to serve with the popovers. Then, transfer the rest to a #jar and store in the fridge. Remove from the oven, let cool in the pan for about ~{2%minutes}, then remove from the pan and transfer to a #cooling rack{}. Serve warm with the whipped honey cinnamon butter.

Sourdough popovers with whipped honey cinnamon butter

🥘 Ingredients

🍳 Cookware

👨‍🍳 Instructions

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