Georgia Dirt Bombs

Georgia Dirt Bombs

Kelly 9

"This is a basic popover recipe tweaked to make mini cinnamon popovers. They are dipped in melted butter and covered in cinnamon sugar! They are addicting, and great any time of the day. Serve them warm, but just make sure you don't peak and open the oven door!"

Ingredients 35 m {{adjustedServings}} servings 69 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a mini muffin pan.
  2. Whisk together the egg and milk in a bowl until evenly blended; set aside. Stir together the flour, cinnamon, and baking soda in a separate large bowl. Pour the egg mixture into the the flour mixture and whisk until smooth; being careful not to overbeat. Fill muffin cups 1/2 full.
  3. Bake in preheated oven for 20 minutes. Do not open the oven door.
  4. Place cinnamon sugar in a brown bag for shaking and set aside. Remove popovers from oven and let cool in pan for 5 minutes. Roll popovers in melted butter then place in brown paper bag; shake until the popovers are evenly coated. Serve immediately.
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Reviews 6

  1. 7 Ratings


Upon reading the reviews, I was dubious to try these. I made a few changes and they were perfect for us - my family loved them! My suggestions: 1. Milk and egg should be at room temperature. To speed this process, put milk in a glass and place the glass in a bowl of warm water for 10 minutes. Whole egg can go in the bowl, too. 2. Sift the flour 3. Add to the flour/baking soda mixture: 1/8 TSP kosher salt, 1/2 TSP sugar; reduce cinnamon to 1/8 TSP 4. Place empty muffin pan in preheated oven for 2 minutes. Remove pan from oven and place a bit of butter in each cup. Add batter and return to oven. 5. Per another reviewer, after baking, cover popovers with a towel during 5 minute cooling time (great suggestion - kept them really moist!) 6. Pour melted butter into a large bowl and drop popovers in. Shake bowl to cover well. 7. Reduce coating to 1/2 TBL cinnamon, 3 TBL sugar. Good flavor balance, this was more than enough to cover them.


These turned out very bland in my opinion. This recipe made 8 popovers in my muffin tin. I served these with cherry preserves. Without the preserves, or a glaze or icing, this recipe needs some tweaking to make it more palatable.


We loved these. They made 12 little popovers in my mini muffin pan and once rolled in the cinnamon sugar were yummy. Unfortunately my oven is hotter on one side than the other, so they were a little bit lopsided, but they tasted great. One thing I will do next time is while they are cooling in the pan for 5 minutes, I will cover with a kitchen towel, like with tortillas to prevent too much of a crust from forming as there is quite a contrast from the coating to the crust to the middle. A perfect breakfast for 2!