You read that right, cheddar beer popovers people!! Warm, chewy, quickbread popovers that are ready in less than 30 minutes.
A spin on my classic Easy Beer Bread, these popovers will become a family favorite! My boys ask for them regularly, not because they have beer in them, it cooks out leaving the amazing flavor behind, but because they are THAT good.
Make up a batch or two, enjoy with a hearty stew, or a nourishing soup and freeze the rest. The rewarm quickly and beautifully in the oven!
7 Simple Ingredients for Cheddar Beer Popovers
- 3 cups unbleached all-purpose flour
- ¼ cup organic all-natural cane sugar
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup shredded cheddar cheese (sharp, colby, jack, mild your choice, try a variety) — OPTIONAL
- 1 12 oz bottle or can of beer (your favorite, light or dark)
- ½ cup melted butter, divided
Add dry ingredients into a large mixing bowl, stir with a wooden spoon or whisk to combine. Stir in shredded cheddar cheese until coated and combined.
Slowly pour in beer, it will foam up, so stir a little, pour a little until the mixture is a sticky, gooey, mess. Be sure to get down to the bottom, incorporating all the dry ingredients.
Mix in most of the melted butter, leaving 2-3 tablespoons for brushing tops of beer popovers.
Stir well until all dry ingredients are incorporated.
Spray a popover pan with oil or cooking spray and using a large cookie scoop, scoop the cheddar beer bread batter into each popover hole.
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Can I use a muffin tin?
You bet! They won’t raise as high as you would achieve with a popover pan, but they will cook just fine in a standard muffin or cupcake tin, in fact they might need a little less time in the oven. If you haven’t tried a popover pan, give it a try, it’s fun to bake all sorts of fun things in, cupcakes, muffins and of course, popovers!
Optional Add-Ins or Take Outs for Popovers
- Can you make these without cheese! Of course, simply omit from the recipe! No changes needed and just as delicious, these below were made without cheese.
- Light or Dark Beer, IPA or Ale? The beer you use is entirely up to your preference. A lighter beer will produce a not as strongly flavored beer popover, while the darker or stronger (i.e. IPA’s) will produce a dark, distinctly flavored popover. So use what you enjoy drinking!
- HERBS? Yes! Add a teaspoon of dill or Italian seasoning, or even chopped chilis to the batter before baking.
Once your popovers are snuggled into their popover beds, give them a little brush with that extra melted butter and if desired a sprinkle of kosher or flaky sea salt.
Bake at 375°for 15-20 minutes until toothpick inserted comes out clean. If making in muffin tin, check at 15 minutes and add time accordingly.
That’s it, turn over to release popovers, serve piping hot with softened butter! Cool completely before freezing.
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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
Ingredients
- 3 cups unbleached all-purpose flour
- ¼ cup cane sugar organic, all-natural
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup shredded cheddar cheese
- 1 – 12 oz bottle or can of beer your favorite, light or dark
- ½ cup melted butter divided
Optional Add-Ins
- Try adding a teaspoon of your favorite herb; dill Italian Seasoning, Basil, Rosemary, Thyme or Red Pepper Flakes
- Use other cheeses besides cheddar or omit completely
- With cheese add in one small can chopped green chilis
Instructions
- Preheat oven to 375° and spray a popover (or muffin) tin with non-stick or oil spray.
Add dry ingredients into a large mixing bowl, stir with a wooden spoon or whisk to combine. Stir in shredded cheddar cheese until coated and combined. - With a wooden spoon, slowly pour in beer, it will foam up, so stir a little, pour a little, until the mixture is a sticky, gooey, mess, incorporating all dry ingredients.
Mix in most of the melted butter, leaving 2-3 tablespoons for brushing tops of beer popovers. Using a large cookie scoop, scoop cheddar beer bread mixture into each popover hole. Brush tops of popovers with the leftover melted butter and if desired a sprinkle of kosher or flaky sea salt. - Bake at 375° for 15-20 minutes until toothpick inserted comes out clean. If making in muffin tin, check at 15 minutes and add time accordingly.
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Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Nutrition
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Diane Romano
I think I have to try this with gluten free flour and gluten free beer! There’s a brewery in Golden, CO named Holidaily and I’ve used their gf beer in other recipes. (No plug, just facts) So being a high altitude gluten free person, this looks like a winner!
Oh I think you are going to love this Diane, please let me know how it turns out!
Diane E Romano
I have to give this a 3 star because it wasn’t what I expected. I saw “popover” and though this would be hollow but it wasn’t. Nor was it savory, despite the cheddar cheese which I would leave out. It was actually a sweet beer-y muffin, very tender inside, slightly crisp outside. I’d make it again but with different expectations. And it did turn out just fine with gluten free flour and gluten free beer!
Sorry that it did not meet your expectations, I thought I made it clear in the post that these are made in a popover pan, but are not popovers in the truest sense. And never fun when they aren’t what you expect, much more like a beer bread if you have ever tried that before. Glad to know that they turned out great with GF flour and Gluten-free beer.
Eliza Cross