Hot Cross Muffins Gluten Free
Indulge in the comforting flavors of Easter with these Gluten-Free Hot Cross Muffins, a modern twist on the classic hot cross bun! Perfectly spiced with cinnamon, nutmeg, and ginger, these muffins are studded with sweet currants or raisins and feature a light, moist crumb that’s both dairy optional and gluten-free. Topped with a delicate cross of powdered sugar icing, they bring all the festive charm with a fraction of the effort. Ready in just 35 minutes, they’re the perfect quick-bake treat for breakfast, brunch, or an afternoon snack. Whether you're embracing a gluten-free lifestyle or simply love spiced baked goods, these muffins will be your new springtime favorite!
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 100 grams Granulated sugar
- 80 grams Dried currants or raisins
- 180 ml Milk (non-dairy milk works too)
- 60 ml Vegetable oil
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar (for the cross)
- 1 tablespoon Milk (for the cross)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and granulated sugar.
Mix the dried currants or raisins into the dry ingredients, ensuring they are evenly distributed to avoid clumping.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
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, prepare the icing for the cross by combining powdered sugar and milk in a small bowl. Mix until smooth and thick but pipeable. Add a little more milk if needed.
Once the muffins are done, cool them in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, use a piping bag or a zip-top bag with a small corner snipped off to pipe a cross onto the top of each muffin.
Serve and enjoy your gluten-free Hot Cross Muffins, perfect for a festive breakfast or snack!
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 444.3 g | 162% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 215.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 412 mg | 32% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1063 mg | 23% | |
*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.
