These popovers were meant to be your average towering popovers, but after three failed attempts, I shrugged my shoulders and named them popover muffins. Sometimes you just gotta roll with punches.
Don’t get me wrong though. These guys are delicious with an eggy and airy middle that makes you gobble up three without noticing. Plus, they are flavored with brown butter, rosemary and parmesan – trifecta gold.
There are a few keys thing to remember when making this recipe.
- You want all the ingredients at room temperature.
- Do not peek while these popover muffins are baking.
- They taste best fresh from the oven, like most baked goods.
After that, it’s all gravy. You simply whisk together the butter, milk and flour in a large bowl. Add eggs one a time, then fold in the extra’s. These popover muffins are a great breakfast, or a side to a large bowl of soup. Enjoy.
If you decide to take a chance on these Brown Butter Rosemary Popover Muffins, don’t forget to #youngbrokehungry on Instagram so I can see it. High Five!
- 1 cup milk
- 1 tablespoon unsalted brown butter, at room temperature
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons parmesan cheese
- 2 tablespoons rosemary, finely chopped
- Pre-heat oven to 400 degrees F. Butter a 12 cup muffin pan and set inside the oven to warm up.
- In a bowl, whisk together milk, brown butter, all-purpose flour, and salt.
- Add eggs one at a time, but do not over beat.
- Fold in rosemary and parmesan cheese.
- Remove muffin pan from the oven. Pour in ¼ cup batter into each muffin tin. Bake for 15 minutes at 450 degree's F. Lower oven to 350 degrees F, and bake for another 20 mins. Do not peek!
- Serve warm with jelly, and or butter.