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Hot Cross Muffins

These fruit-laden muffins smell like hot cross buns but with a fraction of the effort.
Course Breakfast, Brunch, Snack
Cuisine English
Keyword hot cross
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 Muffins
Calories 284kcal

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.

Nutrition

Serving: 86g | Calories: 284kcal | Carbohydrates: 64g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 210mg | Potassium: 93mg | Fiber: 2g | Sugar: 42g | Vitamin A: 72IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg