Easter Hot Cross Muffins
Celebrate the flavors of Easter with these delightful Hot Cross Muffins, a modern twist on the classic hot cross buns. Infused with warm spices like cinnamon and nutmeg, sweet bursts of dried mixed fruits, and a signature flour cross piped on top, these muffins bring traditional Easter charm to your table in a fraction of the time. With just 15 minutes of prep, they are perfect for a festive breakfast or brunch. Finished with a glistening apricot glaze, these muffins are moist, flavorful, and irresistibly golden. Whether served warm or at room temperature, these Easter Hot Cross Muffins are a crowd-pleasing treat that encapsulates the essence of springtime celebration.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 75 grams Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 175 milliliters Milk
- 60 milliliters Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 100 grams Dried mixed fruits (e.g., raisins, currants, or sultanas)
- 2 tablespoons All-purpose flour (for the cross)
- 2 tablespoons Water (for the cross)
- 2 tablespoons Apricot jam (for glazing)
- 1 tablespoon Water (for thinning glaze)
Instructions
Preheat your oven to 200°C (390°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, combine the milk, vegetable oil, egg, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the dried mixed fruits.
Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
For the cross topping, mix the all-purpose flour and water in a small bowl to form a smooth paste. Transfer the paste to a piping bag (or use a resealable plastic bag and snip off the corner). Pipe a cross over the top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, heat the apricot jam and water in a small saucepan or microwave until melted and smooth. Stir to combine.
Once the muffins are baked, remove them from the oven and brush the tops with the warm apricot glaze.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these Easter-inspired treats!
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 90.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 372 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
