1 cup 2% milk
2 Tbsp melted unsalted butter
2 jumbo (or 3 large) eggs
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1 1/2 Tbsp sugar
1 cup all-purpose flour

2 Tbsp melted butter
1 cup sugar
1 Tbsp Saigon cinnamon

Preheat oven to 400 F.  Grease a popover tin (or muffin tin).

Combine milk, butter, eggs, extracts, salt, sugar and flour in a blender.  Blend until well combined – about 10 seconds.

Fill each cup of the tin about 1/2 – 2/3 of the way full, dividing the batter evenly.  Bake for about 35 minutes or until golden brown.  Combine cinnamon and sugar in a container with a lid.

Let cool about 3 minutes in the pan, then remove to a wire rack.  As soon as they are cool enough to handle, brush one with butter then add to the cinnamon sugar container and shake to coat.  Repeat with remaining popovers.

These are best when still warm and crunchy, but can be stored in an airtight container for a day or two.  I think.  I’ve never actually had them last that long!