Rosemary Brown Butter Popovers with Cranberry Orange Butter

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy.

• 3 tablespoons salted butter, diced
• 1 tablespoon finely chopped fresh rosemary
• 4 large eggs, at room temperature
• 1 ½ cups whole milk, at room temperature
• ¼ cup grated parmesan cheese
• 1 1/2 cups all-purpose flour
• ½ teaspoon sea salt

• ¼ cup dried cranberries, finely chopped
• 1 cup salted butter, softened to room temperature
• 1 large orange, zested
• 2 tablespoons honey
• ½ teaspoon ground cinnamon