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A friend gave me a recipe for chocolate chip cookies with vanilla pudding added. Good cookies! But we always think we can make a good cookie better. (Sometimes we can.) We experimented for about a week using a commercial vanilla pie and pudding filling until we had a different, less cakey cookie. Then we added cinnamon chips for chocolate chips. The chocolate chip cookie was good. The cinnamon chip cookie was even better.

On the way home, I dropped off a plate full to a neighbor. In about 20 minutes, Merri Ann got a message.

“Dennis just dropped off a plate of cookies. They were amazing! I hope it’s a mix. I want to buy them.”

It’s the cinnamon chips. They can be like magic.

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How to Use Cinnamon Chips

Add cinnamon chips to breads, muffins, cookies, and pancakes, and more. Use the following amounts. Always add them right at the end of the mixing or kneading process to avoid melting them.

For pancakes, add 2/3 cup for each pound of pancake mix.

For yeast breads, add 3/4 cup per loaf.

For sweet breads, add 1 cup per loaf.

For cookies, add 1 1/2 to 2 cups per 4 dozen batch.

For muffins, add 1 cup per twelve muffins.

For a sheet cake, add 1 to 1 1/2 cups per large cake.

You can substitute cinnamon chips for chocolate chips in most recipes. Save them as the last ingredient; they’re a little fragile. Once they’re in the batter, don’t leave them for long.

In your yeast breads, they will tend to melt as the bread rises. Instead, gently fold them into the dough just before forming the loaf.

In most recipes, such as the cookies above, we’ll add a teaspoon of cinnamon. In the cookies above, we used cassia but if you want more punch, use Vietnamese.

In these cookies, we used Madagascar vanilla. The chips have quite a bit of Vietnamese cinnamon in them. We often use brown sugar flavor with cinnamon instead of vanilla. The flavor goes well with anything cinnamon.

Where Do You Get Cinnamon Chips?

Around the holidays, you can get them in the grocery stores. They’re readily available online. And of course, we sell them.

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Get a 30-oz. package for $5.49

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Raggedy Ann Muffins

These muffins are made with cinnamon baking chips. In the high heat of the oven (the oven is set to 425 degrees), the cinnamon chips melt leaving swirls of cinnamon through the muffins. With all that melting cinnamon, the tops are often roughhewn and ragged and hence the name, Raggedy Ann Cinnamon Chip 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
1 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 Prepared Pantry or equal cinnamon chips

For the topping:

2 tablespoons granulated 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.

Buttermilk Pancakes with Cinnamon Chips. Make your own cinnamon chip pancakes from scratch.

Cinnamon Chip Banana Bread. We sell this in a banana bread mix but you can make your own from scratch.

Cinnamon Burst Sour Cream Zucchini Bread. This recipe is famous in our valley, the “go to” recipe when the zucchini is on. It works with the frozen zucchini in your freezer too.

Enjoy!