Churro Sourdough Popovers 

These Churro Sourdough Popovers blend the airy lightness of popovers with warm churro flavor—making them a delightful twist on both. Made using sourdough discard, they bake into golden, puffed-up bites coated in butter and cinnamon sugar for a crunchy, sweet crust. Serve fresh out of the oven with a pinch of flaky sea salt for optimal texture contrast. These are ideal for breakfast or as a cozy snack—simple yet playful with every bite. 

Ingredients

• 3 large eggs, room temperature
  
  

• 1 cup (240 ml) milk (any kind), room temperature
  
  

• ½ cup (about 120 g) sourdough discard or active starter, room temperature
  
  

• 1 cup (120 g) all‑purpose flour
  
  

• ½ teaspoon salt
  
  

• ½ cup granulated sugar (for coating)
  
  

• 2 tablespoons ground cinnamon (for coating)
  
  

• 4 tablespoons butter, melted (for brushing) 

• Flaky sea salt for optional garnish
  
  

Directions

1. Preheat oven to high and place a muffin tin inside—getting it piping hot helps the popovers rise crisp.
   
   

2. In a bowl, whisk eggs, milk, and sourdough discard until smooth and slightly frothy.
   
   

3. Whisk in flour and salt until just combined—avoid overmixing to retain airiness.
   
   

4. Carefully remove hot muffin tin from the oven and fill each cup nearly to the top with batter.
   
   

5. Bake without opening the oven door until popovers are puffed and golden. Wait until fully risen before peeking.
   
   

6. Once baked, brush each popover with melted butter, then immediately roll in cinnamon-sugar mixture to coat evenly.
   
   

7. Sprinkle with flaky sea salt if desired, and serve hot for the best texture.
   
   

Nutrients (approximate per popover)

• Calories: ~120–150 kcal
  
  

• Fat: ~5–7 g (mostly from butter coating)
  
  

• Carbohydrates: ~18–22 g (from batter & sugar coating)
  
  

• Protein: ~4–5 g