Popovers with Strawberry Jalapeno Butter

  • Author: Autumn


A Texas tradition, this is an easy recipe for the traditional popover with a spicy take on strawberry butter.


  • For the Turnovers
  • 4 cups flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 1/4 cup milk, slightly warmed
  • 6 Lonestar Eggs, beaten at room temperature
  • cooking spray
  • For the Strawberry Jalapeno Butter
  • 1 stick unsalted butter, room temperature
  • 1/4 cup strawberry jam
  • 1 jalapeno, chopped (optional: omit entirely or just remove seeds for less heat)


  1. Sift flour, salt, and powder together in a large bowl.
  2. To the mixer, add eggs and slightly warmed milk together and blend on low.
  3. Add flour mixture gradually until all is blended.
  4. Turn off machine and let batter rest for 1 hour at room temperature.
  5. Preheat oven at 450F degrees.
  6. Spray muffin or popover pan with cooking spray.
  7. Fill pans until almost full.
  8. Place batter in the over and bake at 450F for 15 minutes. Then turn oven to 375F degrees and bake for 20-25 minutes until a golden brown. (Don’t keep opening the oven door to look at them or they will fall!)
  9. While turnovers are cooking, combine butter, jam and jalapeno together in a bowl and at medium until fluffy. Set aside until ready to serve (or put in fridge for a little bit to firm up.)
  10. Once turnovers are complete, remove from the oven, and serve immediately with butter.