Hot Cross Muffins

Hot Cross Muffins

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!

Step by step…

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.

Hot Cross Muffins

To decorate I made an almond flavoured icing and piped it onto the Hot Cross Muffins in the classic cross shape.

Hot Cross Muffins

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!

Recommended equipment & ingredients*

Cupcake tin Electric hand mixer Piping bags
Brown cupcake cases Almond extract Kitchen scales

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Hot Cross Muffins

Hot Cross Muffins

Tasty muffins with all the fruit and flavour of Hot Cross Buns, topped with an icing cross
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: British
Keyword: Muffins
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Author: thebakingexplorer


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

For decoration

  • 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
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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

If you like this, check out more of my Muffin recipes!

Or you might like my Easter recipes!

Hot Cross Muffins

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2 comments / Add your comment below

  1. 5 stars
    These are so tasty! Loved by my 2 year old and my hubby! We like them so much we’ve baked them several times.

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