Yay! Second post of chocolate week! These dark chocolate cinnamon popovers come together so fast and make an amazing breakfast. The recipe is adapted from a 1930s cookbook. I love the simplicity of the recipe and the history that comes with it’s age. There’s something very special about baking a recipe that has been passed down through so many years. These popovers are best right out of the oven but they can be stored in the fridge and re-toasted.
A note on this recipe- don’t worry if you don’t have a popover pan, these can totally be made in a muffin tin. Additionally, this recipe makes a LOT of popovers. Cut it into a third to make about a dozen popovers.
Makes about 36 popovers
3 cups all purpose flour
3 cups whole milk
3 large eggs
pinch of salt
2 tsp cinnamon
2 tsp vanilla
1-2 cups chopped dark chocolate or chocolate chips
3 tablespoons sugar
olive oil to grease pan
- Preheat oven to 425 degrees Fahrenheit and pour 1/4 tsp olive oil in each cup of a popover or muffin pan.
- In a large bowl, beat together 3 eggs, 3 cups of milk, 3 tablespoons sugar and 3 cups of flour.
- Add cinnamon and vanilla and stir to combine.
- Fill each cup of the muffin or popover pan halfway.
- Add a couple tablespoons of chopped chocolate to each cup of the muffin or popover pan.
- Bake for 20 minutes at 425 degrees Fahrenheit. After 20 minutes, decrease oven temperature to 350 degrees Fahrenheit and bake for another 20 minutes or until a toothpick stuck in the middle comes out clean.
- Once removed from oven, allow popovers to cool slightly and enjoy while warm!