Looking for a quick and delicious alternative to traditional hot cross buns? These fruit-laden Hot Cross Muffins, adapted from Anna Olsen’s “Baking Wisdom” cookbook, deliver all the classic Easter flavors with a fraction of the effort. Perfect for breakfast, brunch, or an afternoon snack, these aromatic treats combine the warmth of spices with the sweetness of dried fruits.
These jumbo muffins feature a rich blend of spices—cinnamon, allspice, nutmeg, and cloves—creating that unmistakable hot cross bun aroma throughout your kitchen. Packed with raisins or currants and optional candied peel, each muffin offers bursts of natural sweetness in every bite.
Ready in just 40 minutes total (10 minutes prep, 30 minutes baking), these English-inspired treats are ideal for busy home bakers who don’t have time for traditional yeast-based recipes. The honey and lemon zest add bright notes that complement the warm spices perfectly.
Finishing touches include a sweet glaze brushed over the warm muffins and the iconic white cross piped on top—maintaining the traditional symbolism while modernizing the recipe format.
At just 284 calories per serving, these Hot Cross Muffins provide a reasonable treat option during Easter. Their jumbo size makes them satisfying enough to serve as a light breakfast alongside fresh fruit or yogurt.
Whether you’re hosting an Easter brunch or craving those seasonal flavors, these Anna Olsen-inspired Hot Cross Muffins deliver the perfect balance of tradition and convenience in every delicious bite.
Hot Cross Muffins
Equipment
Ingredients
For the Muffins
- 2½ cups all-purpose flour 375 g
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- ½ tsp. baking soda
- ½ tsp. ground allspice
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. fine salt
- 1 cup granulated sugar 200 g
- 1 cup 2% milk 250 ml
- ⅔ cup vegetable oil 160 ml
- 2 large eggs
- 2 tbsp. honey 37 g
- 1 large lemon zested
- 1 tbsp. lemon juice 15 ml
- 2 cups raisins or currants
- 1/4 cup candied peel 37 g (optional)
For the Glaze
- 1 cup icing sugar
- 1 cup warm water
For the Cross
- 1 cup icing sugar 200 g
- 1½ tbsp. water 22 ml water
Instructions
For the Muffins
- Preheat the oven to 375°F. Line a 12-cup jumbo muffin tin with extra-large paper liners
- Combine the dry ingredients. Sift together the flour, baking powder, cinnamon, baking soda, allspice, nutmeg, cloves and salt in a large mixing bowl.
- Combine the liquids. In a separate bowl, whisk the sugar, milk, oil, eggs, honey, lemon zest and juice together. Add all at once to the flour and whisk until well combined. Stir in the raisins (or currants), cranberries and candied peel. (If you are not fond of candied peel, replace that measurement with extra raisins
- Divide the batter evenly between the muffin cups. Bake the muffins for 30 minutes for the extra-large muffins or 20 to 25 minutes for the regular-sized ones. Cool the muffins in their tins on a rack for 20 minutes. Transfer to a wire rack to cool completely before glazing.
For the Glaze
- Mix the two ingredients together. Use a fork to puncture little holes all over the muffins. Use a pasry brush to cover the muffins with the glaze. You can continue brushing the glaze on until your run out.
For the Cross
- Mix the remaining icing sugar and add just enough water to make a thick Icing. Find a long narrow piping nozzle from your piping kit, or cut a small hole in a ziploc bag to make the cross, Let dry before serving.
