Easy to make hot cross muffins
These buns are like the cross between a hot cross bun and a muffin, hence Buffins! Get the spices and the fruit of a hot cross bun but without the need to wait for the breast buns to rise.
Ideal if you are looking for an easy to make Easter treat.
Hot Cross Muffins Recipe
Ingredients
150g sultanas
375g self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
165m sunflower oil
250ml buttermilk
2 eggs
200g caster sugar
80g icing sugar
1 teaspoon lemon juice
Method
Preheat oven to 200°C.
Line a 12-hole muffin tray with paper cases.
Soak dried fruit in just enough boiling water to cover for 10 minutes.
Drain well.
Sift the flour into a bowl.
Then add bicarbonate of soda and spices to the flour.
In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined.
Add to the dry ingredients and stir to combine. Gently stir in the fruit.
Divide the mixture among muffin cases.
Bake for 20-25 minutes until they pass the skewer test.
Leave to cool.
Whilst the buns are cooking, add 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves.
Brush this glaze over the muffins.
Sift icing sugar into a bowl, add lemon juice and just enough hot water to make a thick icing.
Drizzle the icing from a spoon to draw a cross on each muffin
Munch!
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Hot Cross Buffins
Ingredients
- 150 g sultanas
- 375 g self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 165 m sunflower oil
- 250 ml buttermilk
- 2 eggs
- 200 g caster sugar
- 80 g icing sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 200°C.
- Line a 12-hole muffin tray with paper cases.
- Soak dried fruit in just enough boiling water to cover for 10 minutes.
- Drain well.
- Sift the flour into a bowl.
- Then add bicarbonate of soda and spices to the flour.
- In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined.
- Add to the dry ingredients and stir to combine. Gently stir in the fruit.
- Divide the mixture among muffin cases.
- Bake for 20-25 minutes until they pass the skewer test.
- Leave to cool.
- Whilst the buns are cooking, add 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves.
- Brush this glaze over the muffins.
- Sift icing sugar into a bowl, add lemon juice and just enough hot water to make a thick icing.
- Drizzle the icing from a spoon to draw a cross on each muffin
- Munch!
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