These popovers, in all their cinnamon and nutmeg splendor, will make your kitchen smell like the holidays. Can we help it that after making these, we now have Christmas songs in our head … in September? It’s all these Cinnamon Popovers’ fault. It’s also pretty neat to see a blob of batter go into the oven and come out a pock-marked biscuit with a gigantic crater in it. It’s like a science experiment!
Adjust the oven rack to the lowest position and preheat the oven to 450 degrees F. Place an empty 12-muffin tin in the oven to heat while you make the batter.
In a large bowl, whisk together 1 cup of flour, 1/4 teaspoon of salt, 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. In a medium bowl, whisk together 1 cup of whole milk, 3 large eggs and 1 tablespoon of melted butter until combined. Pour the wet ingredients into the dry ingredients all at once, and stir together lightly, just until blended. There will be small lumps of dry ingredients still in the batter, and that’s OK. The less you stir, the taller your popovers will be.
Remove the muffin tin from the oven, and spray it with cooking spray to prevent sticking. Fill each muffin cup halfway with batter, and return it immediately to the oven. Bake for 20 minutes without opening the oven door. Then, lower the oven to 350 degrees F and bake for 15 to 20 minutes more, until the popovers are a rich brown color. Serve warm with honey, butter or jam.
Tip: You can make the batter ahead of time and refrigerate it up to four days. Bring it to room temperature before pouring the batter into the muffin cups.