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Salted Rosemary Popovers with Honey Butter Recipe

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Golden, airy rosemary popovers with crisp edges, tender centers, and a savory finish of flaky sea salt. These fragrant, buttery popovers are delicious served warm alongside dinner or as a special brunch treat.

Ingredients

  • 3 large eggs, at room temperature
  • 1 1/2 cups whole milk, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons unsalted butter, for greasing the pan
  • Flaky sea salt, for finishing

Instructions

  1. Preheat the oven to 450°F (230°C). Place a 6-cup popover pan or a standard muffin tin in the oven to heat while preparing the batter.
  2. In a large mixing bowl, whisk together the eggs and milk until smooth and well combined.
  3. Add the flour and kosher salt, whisking until the batter is mostly smooth. A few small lumps are fine.
  4. Whisk in the melted butter and finely chopped fresh rosemary until evenly incorporated.
  5. Carefully remove the hot pan from the oven. Add a little butter to each cup, swirling to coat the bottoms and sides.
  6. Immediately divide the batter among the prepared cups, filling each approximately halfway to two-thirds full.
  7. Transfer the pan to the oven and bake for 20 minutes at 450°F (230°C). Do not open the oven door while the popovers are rising.
  8. Reduce the oven temperature to 350°F (175°C) and continue baking for 15–20 minutes, until the popovers are deeply golden brown, puffed, and crisp.
  9. Remove the popovers from the oven and carefully transfer them to a wire rack. Pierce each one slightly with a small knife to allow steam to escape and help preserve the crisp texture.
  10. Sprinkle with flaky sea salt and serve immediately while warm, optionally with additional butter.

Notes

  • This is an estimated adaptation inspired by the linked Half Baked Harvest recipe, not a verified transcription of the original.
  • Room-temperature eggs and milk help the batter rise evenly and produce taller popovers.
  • A properly preheated pan is essential for creating crisp exteriors and airy centers.
  • Avoid opening the oven door during baking, especially during the first 20 minutes, as sudden temperature changes can cause the popovers to collapse.
  • Fresh rosemary provides the best fragrance, but dried rosemary can be substituted in smaller quantities.
  • If using a standard muffin tin instead of a popover pan, the popovers may be smaller and require slightly less baking time.
  • Serve with salted butter, herb butter, roasted meats, soups, or holiday dinners.
  • Popovers are best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a 350°F oven until crisp.

Nutrition

Find it online: https://yumfamilyrecipes.com/salted-rosemary-popovers-with-honey-butter-recipe/