This was a very simple recipe. Not the most flashy dessert, but easy enough for anyone to make and quick, making it a good choice for a weeknight or last-minute company. I added 1/2 tsp each of Chinese cinnamon and Indian cinnamon to the batter, decreasing the cinnamon chips to 7 ounces. For the topping, I increased the amounts by 50% to have enough to cover the batter, which I put into a greased 8 inch square pan instead of muffin tins. This method requires increasing cooking time by about 6 minutes. The texture didn't suffer a bit from doing this--nice tender crumb. Delicious, and a nice companion to a cup of tea.