Food / 13 March, 2025 / My Baba
Get ready for a delightful twist on the classic Easter treat with this tasty Hot Cross Muffins recipe. Hot cross bun flavours in a muffin? We’re sold!
How to make Hot Cross Muffins
- Makes 12
- Takes 55 mins
- 381 calories/serving
Ingredients
- 350g self-raising flour
- ½ tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 tsp cinnamon
- 125ml sunflower oil
- 200ml buttermilk
- 2 eggs
- 175g caster sugar
- 225g dried mixed fruit
- 1 orange
- 200g fresh custard
- 40g plain flour?
- 100g shredless marmalade
Method
Preheat the oven to gas 6, 200°C, fan 180°C and line a 12-hole muffin tray with paper cases. Sift 350g self-raising flour, ½ tsp bicarbonate of soda, 2 tsp mixed spice and 1 tsp cinnamon into a large bowl.
In a separate bowl, whisk together 125ml sunflower oil, 200ml buttermilk, 2 eggs and 175g caster sugar. Stir through the dry ingredients to combine. Fold through 225g dried mixed fruit and the zest of 1 orange, then divide between the muffin cases.
Spoon 200g fresh custard into a disposable piping bag and snip the end. Insert the tip into each unbaked muffin and squeeze a little custard until it starts to swell. Mix 40g plain flour with 3-4 tbsp water to make a thick paste, spoon into a separate piping bag and snip the end to make a 5mm hole.
Pipe a cross onto each muffin. Bake for 20-25 mins until risen and lightly browned. Leave to cool for 10 mins, then transfer to a wire rack.
Gently heat 100g shredless marmalade in a saucepan over a low heat. Brush the warmed marmalade over the warm muffins to make a sticky glaze before serving.
Store leftover muffins in an airtight container in the fridge for up to 3 days.
Recipe from Tesco Food.
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