Dark Chocolate Cinnamon Popovers

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.

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Makes about 36 popovers

Ingredients:

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

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Instructions:

  1. Preheat oven to 425 degrees Fahrenheit and pour 1/4 tsp olive oil in each cup of a popover or muffin pan.
  2. In a large bowl, beat together 3 eggs, 3 cups of milk, 3 tablespoons sugar and 3 cups of flour.
  3. Add cinnamon and vanilla and stir to combine.
  4. Fill each cup of the muffin or popover pan halfway.
  5. Add a couple tablespoons of chopped chocolate to each cup of the muffin or popover pan.
  6. 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.
  7. Once removed from oven, allow popovers to cool slightly and enjoy while warm!

chocpopoversemyregan

 

 

 

 

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2 thoughts on “Dark Chocolate Cinnamon Popovers

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