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hot cross muffins on a wooden board
cookingwithmykids

Hot cross muffins

Hot cross muffins are a great, easy Easter treat. Full of dried fruit spices they've got the same great flavour as hot cross buns but without the fuss of kneading and proving dough.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Afternoon tea, Dessert, Snack
Cuisine: British
Calories: 329
Ingredients Equipment Method

Ingredients
  

  • 100 g (¼ cup) butter/baking margarine
  • 150 g (⅔ cup) soft brown sugar
  • 250 g (2 cups) self raising flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 250 ml (1 cup) milk
  • 175 g (1 cup, rounded) mixed dried fruit
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mixed spice
For the decoration
  • 2 tablespoons icing sugar
  • Boiling water

Equipment

  • Digital scales
  • Freestanding mixer
  • Measuring cups
  • measuring spoons
  • Spatula
  • Wooden spoons
  • Muffin tin
  • Cupcake cases
  • Wire rack

Method
 

  1. Preheat your oven to 180C / 170C Fan / 350F and line a muffin tin with paper cases.
Cream the butter and sugar
  1. Measure the butter and sugar out and add it to a large mixing bowl or free-standing mixer.
    Using the k-paddle of your mixer, a hand held mix or even wooden spoons, cream the butter and sugar together until they are light and fluffy.
Add the flour and baking powder
  1. Measure out the flour and baking powder. Make sure you use your finger to level the teaspoon so that you add just the right amount.
    Add them to your mixing bowl and mix them in.
Add the eggs and milk
  1. Crack the eggs into a small bowl before giving them a quick whisk and adding them to your mixing bowl.
    Measure the milk and add it to your bowl. If you have digital scales, using the ml setting is the easiest and most accurate way of doing this.
    Mix the eggs and milk in until you have a nice smooth (and runny) batter.
Add the mixed fruit and spices
  1. Finally, measure out the spices and dried fruit then add them to your mixing bowl. Using a spatula or wooden spoon, stir it all in until the fruit is well mixed through.
Bake the hot cross muffins
  1. Divide the muffin mixture among your muffin cases.
  2. Bake the muffins for 20-22 minutes. They're ready when they've turned a nice golden brown colour and a skewer, cocktail stick or sharp knife inserted into the middle comes out clean.
  3. Remove the muffins from the oven, and leave them to cool in the tin for a few minutes before popping them on a wire rack to cool completely.
Decorate the hot cross muffins
  1. Mix the icing sugar with a little boiling water so that it is smooth but not too runny. Add it to a small piping bag, or simply pop it into a freezer bag and snip a small hole in the corner.
  2. Pipe the crosses on each of the muffins. We just arranged the muffins close together then piped long lines across the muffins in one direction, and then did the same in the other direction.
  3. Leave the icing to set then serve and enjoy.