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!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- You can use a baking spread or unsalted butter for the muffins.
- If you can't get hold of light brown soft sugar, you can use caster sugar instead.
- I used a gala apple for the muffins as I think they are the sweetest, but any eating apple will work well.
- I used dried mixed fruit which includes lemon and orange peel. Some people aren't a fan of peel, so instead you can use the same weight of dried raisins or sultanas, and add the zest of one orange to the batter if you still want that citrus flavour.
- Mixed spice is a British spice blend typically containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg and ¼ tsp ground cloves stirred together.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Hot Cross Muffins
Start by mixing together the sugar and butter. Then add eggs and almond extract and whisk well.
Gently mix in a chopped apple. Then add the self raising flour along with mixed spice, cinnamon and nutmeg. Then fold in the dried fruit.
Spoon the mixture info 12 muffin cases. Bake for 25 minutes until golden brown. To decorate, make an almond flavoured icing and pipe it onto the Hot Cross Muffins in the classic cross shape.
How long do the muffins last for and can they be frozen?
They will last for 2-3 days in an airtight container in a cool place. You can freeze them too. To freeze them, wrap the muffins well in cling film or put them in an airtight container.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cupcakes be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour and the wholemeal self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread for the muffins.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The muffins will be lighter and fluffier when made with an electric mixer. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Cupcake tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Brown cupcake cases
- Almond extract
- Mixed spice
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Easter recipes...
Hot Cross Muffins
Ingredients
For the muffins
- 185 g Light brown soft sugar
- 185 g Butter or baking spread softened, unsalted
- 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
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
For decoration
- 100 g Icing sugar
- ½ tsp Almond extract
- 1 tbsp Water
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a cupcake tin with paper cases
- Mix together the light brown soft 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
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- You can use a baking spread or unsalted butter for the muffins.
- If you can't get hold of light brown soft sugar, you can use caster sugar instead.
- I used a gala apple for the muffins as I think they are the sweetest, but any eating apple will work well.
- I used dried mixed fruit which includes lemon and orange peel. Some people aren't a fan of peel, so instead you can use the same weight of dried raisins or sultanas, and add the zest of one orange to the batter if you still want that citrus flavour.
- Mixed spice is a British spice blend typically containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg and ¼ tsp ground cloves stirred together.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Alice Brierley
These are so tasty! Loved by my 2 year old and my hubby! We like them so much we’ve baked them several times.
thebakingexplorer
Yay I'm so pleased to hear this!