As much as I adore Hot Cross Buns, they do take a bit longer to make than other Easter treats. So these tasty Hot Cross Muffins are a quicker way to get your Hot Cross Bun fix! They are packed with dried fruit and juicy apple, flavoured with spices like cinnamon and nutmeg, and topped with a sweet almond icing. If you’re a fruit cake fan you’ll also love these yummy treats to snack on. They’re perfect for Easter time, or you could drizzle the icing on in a different way for another time of the year!
I started by creaming together the sugar and butter.
Then I added eggs and almond extract and whisked well.
I gently mixed in a chopped apple, I used a gala apple as I think they are the sweetest. And the self raising flour along with mixed spice, cinnamon and nutmeg.
Then I folded in the dried fruit.
I spooned the mixture info 12 muffin cases.
I baked the muffins on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.
To decorate I made an almond flavoured icing and piped it onto the Hot Cross Muffins in the classic cross shape.
These Hot Cross Muffins went down a treat with my colleagues and despite being less sweet than my usual offerings they disappeared just as fast as anything else I’ve made because they were so tasty!
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Hot Cross Muffins
For the muffins
- 185 g Light brown sugar
- 185 g Butter
- 3 Eggs large
- 1 tsp Almond extract
- 1 Apple peeled, cored and grated or chopped
- 250 g Mixed dried fruit
- 250 g Self raising flour
- 1 tsp Mixed spice
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 100 g Icing sugar
- 1/2 tsp Almond extract
- 1 tbsp Water
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, line a cupcake tin with paper cases
Cream together the light brown sugar and the butter. Add the eggs and almond extract and whisk well
Gently mix in the apple, then whisk in the self raising flour, mixed spice, cinnamon and nutmeg
Fold in the mixed dried fruit
Divide the mixture between the cases
Bake the muffins for 25 minutes until golden brown, or until a skewer inserted in the centre comes out clean, place on a cooling rack to cool completely
To make the icing mix the ingredients together, add the water slowly as you may not need it all. You need a thick, pipable paste
Put the icing into a piping bag and pipe crosses onto each muffin
Store any leftovers in an airtight container in a cool place and eat within 3 days
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
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