Easter Hot Cross Muffins


Easter Hot Cross Muffins
These delicious Easter muffins have all the flavours of a hot cross bun, except they are a lot quicker and easier to make!
Recipe type: Muffins
Serves: 12
Cook time: 
Total time: 
  • 250 g plain flour
  • 140 g mixed dried fruit
  • 100 g caster sugar
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon bicarbonate of soda
  • 2 large eggs
  • 1 cup milk
  • 60 g butter, melted
  • 2 tablespoons grated orange rind
  • 1 cup sifted icing sugar
  • 4 teaspoon milk (approximately)
  1. Preheat the oven to 200*C. Line a 12 cup muffin tin with paper liners. Set aside.
  2. Measure the flour, dried fruit, sugar, baking powder, cinnamon, nutmeg, cloves, baking soda and orange rind into a bowl, whisking all well together.
  3. Beat together the milk, eggs, and butter. Add all at once to the dry ingredients. Mix together only to moisten.
  4. Spoon the batter into the muffin cases.
  5. Bake for 25 minutes, until risen and lightly browned. Remove from the oven. Tip out onto a wire rack to finish cooling completely.
  6. Whisk together the icing sugar and enough water to make a creamy drizzle. Spoon over top of the cooled muffins in the shape of a cross.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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