1 cup whole milk
2 large eggs
1 tablespoon unsalted butter, melted and cooled
1 cup all-purpose flour
½ teaspoon ground cinnamon
Pinch of salt
½ teaspoon pure vanilla extract
4 Tablespoons unsalted butter, melted
1⁄2 cup sugar
1 ½ teaspoon ground cinnamon
In a blender, combine milk, eggs, and 1 tablespoon melted butter (cooled). Blend until combined. Add to the blender the flour, salt, cinnamon, and vanilla. Blend until smooth and frothy.
Preheat oven to 450F. Preheat oven after mixture is blended – this allows for the flour to absorb some of the liquid – improvement in texture.
Once oven is preheated, place muffin or popover tin in the oven for 2 minutes to heat up. Remove tin from oven and brush each cup with the vegetable oil. Give the batter one more whiz with the blender. Pour batter into each cup, filling about 1⁄2 of the way full. Place in preheated oven and bake for 15 minutes. DO NOT OPEN OVEN DOORS DURING THIS TIME.
Reduce oven temperature to 350F and continue to bake for 15 minutes until they are golden brown and dry to the touch (you can open the oven doors during this time).
While they are baking, combine 1⁄2 cup sugar and 1 ½ teaspoon cinnamon in a pie plate or bowl and set aside. Remove from oven and empty popovers onto a wire rack and with a sharp paring knife, pierce the bottom of each popover so the steam inside can escape.
Cool until they can be handled but still warm. Brush each popover with melted butter and then roll in the cinnamon and sugar, coating each popover.
Enjoy immediately. They can be rewarmed in a 350F oven for about 5 to 8 minutes.