Raggedy Ann Cinnamon Muffins

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Raggedy Ann Cinnamon Muffins
Plus “A User’s Guide to Cinnamon Chips” with Recipes

Description: Recipe for cinnamon chip muffins brought to you from the Prepared Pantry.

These muffins are made with cinnamon baking chips. In the heat of the oven, the cinnamon chips melt leaving bursts of cinnamon through the muffins. With all that melting cinnamon, the tops are often roughhewn and ragged and hence the name, Raggedy Ann Cinnamon Muffins. These are very good muffins.

This recipe makes ten large, well-domed muffins or 12 smaller ones.

Ingredients:

2 large eggs
1 cup buttermilk
One teaspoon vanilla
2 cups all-purpose flour
1/3 cup whole rolled oats
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup cinnamon chips

For the topping:

2 tablespoons turbinado sugar
1/2 teaspoon cinnamon

Directions:

Preheat oven to 425 degrees. Grease a muffin pan.

1. Whisk the eggs together in a small bowl. Add the buttermilk and vanilla. Set aside.

2. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, and cinnamon together.

3. Make a well in the dry ingredients and add the liquid ingredients. Stir only until combined. Add the cinnamon chips.

4. Drop the batter into the greased muffin cups. Mix the two tablespoons sugar and 1/2 teaspoon cinnamon together. Spoon the cinnamon sugar over the muffins.

5. Place the muffin pan in the oven. Immediately turn the temperature down to 375 degrees. Bake for 15 minutes or until done. Baking times will vary depending on how well your oven holds heat. Cool the muffins on a wire rack.

A User’s Guide to Cinnamon Chips

Cinnamon chips are shaped and made like chocolate chips but are made with cinnamon instead of cocoa. In the oven, they melt like chocolate chips leaving tiny pockets of sweet cinnamon. They are mini chips, smaller than standard chocolate chips.

Because they melt at a temperature that is higher than body temperature, they will not melt in your mouth as chocolate chips do. They are great for baking but because they don’t melt in your mouth, they’re not for snacking.

Use cinnamon chips just as you would chocolate chips. If you are making yeast bread, put them in at the end of the mixing cycle so that they don’t melt in the kneading.

How Much to Use

Tastes and recipes vary so you may wish to add more or less than these amounts but these are the recommended starting points:

For muffins, use one cup for 12 muffins.
For scones, use 3/4 cup per dozen scones.
For bread, use 3/4 cup per loaf.
For quick bread, 3/4 cup per loaf.
For pancakes, use 2/3 cup per one pound of mix.
For cookies, use 1 1/3 cups per three dozen cookies.
For cakes, use 1 2/3 cups for a 9 x13-inch cake.
To complement the cinnamon chips, add one teaspoon good quality cinnamon.

See these cinnamon chips >>

Selected Recipes

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Cinnamon Chip Zucchini Bars

Cinnamon Chip Pumpkin Cake

Cinnamon Chip Banana Bread

This article was written by Dennis Weaver of The Prepared Pantry. Dennis is a baker, a recipe designer, and a writer. He has written a number of baking guides and books including “How to Bake,” a comprehensive baking and reference book.