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Chive Blossom Popovers from Pink Patisserie

Chive Blossom Popovers

Chive Blossom Popovers

I love seasonal, I love fresh, especially fresh from the garden or local farm, and I love my friend Maria.

Maria is the author of the baking blog Pink Patisserie.  I’ve known Maria for over 10 years.  A gracious, beautiful and talented gal who hails from deep Norwegian roots.  Immersed in her family’s heritage, Maria has been baking along side her Mother and Grandmother since childhood.  She has an artistic eye for the naturally beautiful art of food and baking, and embraces the flavors of the sweet and the seasons.

Thank you Maria for your most delicious spring recipe of Chive Blossom Popovers!


Hello!  My name is Maria of Pink Patisserie, and I want to extend a huge thank you to my lovely friend Karista for allowing me to guest write here today on her beautiful blog.

One of the things I love about Karista is her wholehearted devotion to cooking seasonally. In light of that I thought it appropriate to share with you a recipe that had at least one seasonal ingredient.  Here in the Pacific Northwest as in most of the country, rhubarb is currently in season.  As a result, I have been raiding my vegetable patch almost weekly to pull the latest of the ripening stalks for the many recipes I love to make this time of year.  Last week while in the garden surveying the rhubarb, I happened to glance in the oft-neglected corner of my garden where my chive plants grow.  To my great surprise I noticed that the chive flowers were almost fully in bloom. In all my rhubarb furor I’d completely overlooked them.

chive blossom popovers

Chive Blossom Popovers

Chives are so simple to grow really, one of the most low maintenance plants, and if you don’t have one I encourage you to head to the nursery now to pick one up.  They grow beautifully in pots too if you are space challenged.  And in the summer, I love nothing more than to run out and snip some for salads and baked or boiled potatoes.  This recipe for chive blossom popovers is lovely with the blossoms, but really if you don’t have a plant, don’t worry; they taste just as fantastic without them.

Our favorite way to eat these is at dinner, with steaks or a lovely roast on a Sunday afternoon. Fresh, light spring onion flavors in a buttery, crispy bun.  Simply seasonal, simply spring, simply heaven.

Chive Blossom Popovers

Serves 12

Prep time 10 minutes

Bake time 30


2 T. unsalted butter, melted

1 ½ C. all purpose flour

¾ tsp.  Kosher salt

3 large eggs

1 ½ C. milk

4 T. chopped chives with blossoms, reserve additional blossoms for garnish


Preheat oven to 425 degrees F.

Grease popover pans or large muffin tins with butter, about ½ tsp per muffin well.  Place the pan in the oven for 3-4 minutes to preheat.

In a medium bowl, whisk the flour, salt, eggs, milk and melted butter until no lumps remain.  Batter will be thin. Fill each well in the popover or muffin tin halfway with batter. Bake for 30 minutes.  Avoid opening the oven door while baking.   Serve with chive butter.

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  • Reply
    May 17, 2013 at 8:51 am

    I have never seen chive blossoms before, they are adorable! I am feeling somewhat inclined to try and grow some in a pot, in my space-challenged flat! Anything Pink Patisserie is bound to be worth trying! xx

    • Reply
      May 19, 2013 at 10:53 am

      Absolutely Meg. I agree, anything Pink Patisserie is delicious! Thanks for stopping by 🙂

  • Reply
    May 17, 2013 at 9:57 am

    Maria, no offense to the rhubarb, but I’m so glad you overlooked them and went for these beautiful chives! Their flowers are so pretty and your popovers look so delicious! It’s been years since I’ve had a popover! You’ve got me in the mood to go plant some chives and make these popovers this weekend! Thanks for sharing your beautiful recipe!

  • Reply
    May 17, 2013 at 11:35 am

    What a beautiful guest post! I’m delighted to discover Maria’s blog and appreciate these lovely popovers. I adore chive blossoms – they’re such sturdy, cheerful flowers in the garden. And chive butter sounds scrumptious. Thanks for sharing!

    • Reply
      May 19, 2013 at 10:55 am

      Maria writes a delicious and lovely blog Hannah. I’m always inspired by her delicious baked goods! I have two chive plants that are growing faster than I can use them. They are now in almost everything that comes out of my kitchen. LOL!

  • Reply
    Paula @ Vintage Kitchen Notes
    May 17, 2013 at 5:45 pm

    A beautiful recipe, and those blossoms are so decorative!

    • Reply
      May 19, 2013 at 10:55 am

      Maria’s recipes are just as delicious as they are beautiful. Thanks Paula for stopping by!

  • Reply
    chef mimi
    May 18, 2013 at 1:14 am

    These look so pretty and good!

    • Reply
      May 19, 2013 at 10:56 am

      Thanks Mimi! They are divine. I adore chive so this is the perfect pastry recipe for me. 🙂

  • Reply
    May 18, 2013 at 3:47 am

    The chives are just opening here; will have to leave some out of the vinegar to try this!

    • Reply
      May 19, 2013 at 10:57 am

      I love fresh chive and use it in everything right now. Could be the two large chive plants in my herb garden. 🙂

  • Reply
    Milk and Honey
    May 18, 2013 at 6:47 am

    These sound delicious Maria. I have chives blossoms all over my garden in spring – it’s a haze of mauve. I’ll definitely give these a try. Lovely post too.

  • Reply
    May 20, 2013 at 5:36 am

    Thank you Karista, for introducing me to Maria, her lovely blog and this nice recipe.

    • Reply
      May 20, 2013 at 9:07 am

      You are so welcome Karen! Happy Spring 🙂

  • Reply
    May 20, 2013 at 10:51 am

    Those look savory and awesome – would be perfect with most any meal, I imagine. I also love that serving dish!!

  • Reply
    May 20, 2013 at 7:05 pm

    What a beautiful, spring recipe. I love all those fresh herbs, especially the idea of putting them in popovers! Lovely post from Maria!

  • Reply
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