Hot cross bun muffin recipe

Indulge in the flavours of Easter with our irresistible Hot Cross Bun Muffin recipe! These moist and aromatic treats offer a delightful twist on the classic hot cross buns. Bursting with warm spices like cinnamon, mixed spice, and ginger, paired with plump raisins and orange zest, our muffins are a perfect addition to your Easter menu.

Ideal for breakfast, brunch, or a sweet snack any time of day, our Hot Cross Bun Muffins combine tradition with innovation. Whether enjoyed fresh out of the oven or as a delightful addition to your Easter spread, these muffins are sure to please.

Treat yourself and your loved ones to the joy of Easter with every bite of our delicious Hot Cross Bun Muffins. Try our recipe today and make this Easter unforgettable!

Ingredients

125ml vegetable oil

200ml buttermilk (or Greek or vanilla yoghurt)

2 eggs

175g caster sugar

350g self raising flour

1/2tsp bicarb

2tsp mixed spice

2tsp cinnamon

2tsp ground ginger

225g raisins, sultans, currents and cranberries

1 orange zest & juice (separate)

40g plain flour

100g shredless marmalade

200g fresh custard (frozen into 12 pucks or ice cubes)

Method

  • Whisk together the first 4 ingredients

  • Sift in the self raising flour, spices and bicarb

  • Mix in the orange zest and dried fruit

  • Scoop into a piping bag and divide between 12 muffin cases

  • Place a puck of frozen custard in the middle of each muffin and push down slightly, so it’s covered with mix

  • Mix the reserved orange juice, a little at a time, with the 40g of plain flour to make a smooth paste.

  • Pipe a cross over the top of each muffin

  • Place in pre-heated oven at 180 C / gas mark 6 for 20-25 minutes until well risen and golden

  • Once they’re out the oven, gently melt the marmalade in the microwave, or on the stove, and brush over each muffin to glaze. You could use apricot jam if you don’t like marmalade

  • You can adjust the spices and dried fruit to suit your taste

Robyn SalterSalters Events