Miniature Lemon Poppy Popovers with Strawberry Butter

Next time you want something special with brunch without the added effort bake up a batch of Miniature Lemon Poppy Popovers.  They look fancy but a simple to make with a hint of lemon and don’t forget the strawberry butter. 

Miniature Lemon Poppy Popovers from The Girl In The Little Red Kitchen

I think the calendar is lying to me.  I’m having a hard time believe Mother’s Day is this Sunday, for some reason I feel like it should be later in the month.   Maybe it’s because we’ve had such a late start to the spring and I’m feeling a little thrown off.

Either way, Mother’s Day is approaching and are you ready to celebrate Mom (or yourself if you are one)?

I always get a little sad on Mother’s Day since I can’t physically be with mine.  Distance keeps us apart, and while flowers, a present or cookies are sent, it’s never the same as spending the day with her.

Miniature Lemon Poppy Popovers | girlinthelittleredkitchen.com

This is the reason why I love to come up with a recipe just for my mom every year.

It’s one that I think your mom might love too but I know it’s just a little extra special for me.

I don’t know what it is about popovers but they always remind me of mom.  She’d make them very occasionally at home – every now and then a full Sunday brunch would get served.  No reason except that my mom loved to cook, you see where I get it from now?  The popover pans would get dusted off and the most beautiful looking popovers would come towering out of the oven ready to be smeared with butter, steam still coming out of them as you teared it open.

Miniature Lemon Poppy Popovers with Strawberry Butter | girlinthelittleredkitchen.com

Popovers aren’t hard to bake if you’ve never tried them before and felt too intimidated in the past and you don’t need a special pan to do it.  They’ll still rise beautifully in your muffin tin, perhaps not as high but there’s no need to run out and buy the pan.

This time though I wanted to scale it down a bite, make them bite size, perfect for a brunch feast with flavored butter to top it off with.  That’s the one thing – popovers while easy and fancy don’t have much going on in the flavor department.  These guys have a hint of lemon and a crunch of poppy seeds but they still need something extra and your strawberry butter does the trick.

Miniature Lemon Poppy Popovers with Strawberry Butter
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Ingredients

  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice and zest from 1 lemon
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon poppy seeds
  • For the strawberry butter:
  • 1/2 cup diced fresh strawberries
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 2 teaspoons cane sugar

Instructions

  1. Heat your oven to 425 degrees and place a miniature muffin tin in the oven to heat up.
  2. In a large mixing bowl whisk together the eggs, milk, lemon juice, zest, and 3 tablespoons butter.
  3. In a small bowl combine the salt, flour and poppy seeds. Add it to the wet ingredients and whisk together until combined.
  4. Remove the muffin tin from the oven, reduce the heat to 375 and brush the inside of the muffin tin with the remaining tablespoon of butter.
  5. Pour in the batter, filling each cup nearly to the top.
  6. Bake the popovers for 18-20 minutes or until they are puffed and golden brown.
  7. You should do your best to not open the oven during baking time (if you have an oven without a window, open it quickly to check and close it right away).
  8. While the popovers are baking place the strawberries, butter, vanilla and sugar in your food processor. Pulse until the butter is smooth and the strawberries are mixed in. Scoop out and place in a ramekin. The butter can also be made ahead a time and stored in your refrigerator, bring to room temperature before serving.
  9. Let the popovers cool slightly before removing from the tin and serve while still warm and steamy.
  10. Store any leftover popovers in an airtight container for 1-2 days and reheat before serving again.
Recipe Type: Bread, Breakfast
http://girlinthelittleredkitchen.com/2015/05/miniature-lemon-poppy-popovers-with-strawberry-butter/

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Miniature Lemon Poppy Popovers | girlinthelittleredkitchen.com

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11 thoughts on “Miniature Lemon Poppy Popovers with Strawberry Butter

  1. Isabelle @ Crumb

    OMG. Popovers! My high school BFF and I discovered them around grade 11 or so, and we must have baked a zillion batches in our day. We were totally obsessed. I haven’t made them in ages, though, and had actually kind of forgotten about them until just now.

    I love the lemon-poppyseed twist you’ve given this old classic. Totally bookmarking these to try out on the weekend (and to email to BFF, who has probably also forgotten all about our after-school popover binges.)

    Reply
  2. Lora @cakeduchess

    Popovers are just fantastic and I’m reminded now that it’s been too long since I’ve had some! And every thing mini is so much more fun! Love the very spring lemon poppyseed idea!

    Reply
  3. Cookin Canuck

    Distance always keeps my mum and I apart on Mother’s Day, too. How I wish I could make breakfast and spoil her all day long! These mini popovers are such a wonderful idea for a brunch table!

    Reply
  4. [email protected] Mom

    How sweet to make a recipe for your mom although you won’t be able to see each other. At least she knows how much you value and think about it through the recipes you share!

    Reply

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