Hot Cross Bun Muffins
Hot Cross Bun Muffins with the same delicious spiced flavour as the traditional, but with the light and fluffy texture of a muffin. These include orange zest and juice and plumped golden sultanas.
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Ingredients
Hot Cross Bun Muffins
- 1 Zest of one large orange Or 3 mandarins
- 1 Juice of 1 Large orange (approx. ½ cup / 125ml) Or 3 mandarins
- 100 grams Golden Sultanas (approx. ¾ cup)
- ¼ Cup Milk
- 1 tsp Vanilla Extract
- ¼ Cup Oil (Vegetable/Sunflower or Coconut Oil)
- ½ Cup Plain Yoghurt
- 2 Large Eggs
- ½ Cup Soft brown sugar
- 1½ Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ½ tsp Ground Allspice
- ¼ tsp Ground Nutmeg
- Pinch of ground cloves
Glaze (Optional)
- ½ cup Icing/Powdered Sugar
- 1½ - 2 Tbsp Lemon Juice
Instructions
Hot Cross Bun Muffins
- Zest the orange and set aside
- Juice the orange, then heat the juice in the microwave till hot but not boiling, around a minute. Then add the sultanas
- Add the zest. Let sit while you prepare the batter (around 10 minutes) for the sultanas absorb the warm juice and plump up plump up a bit
- Preheat the oven to 200°C. Grease a standard muffin tin with non stick cooking spray or paper liners. Set aside
- In a large mixing bowl, add the milk, vanilla, oil, yoghurt, eggs and sugar. Whisk until smooth and combined
- Next, sift in the flour, baking powder, baking soda, salt and spices. Mix until just combined. Do not over mix
- Finally, add the sultanas, juice and zest mixture to the batter and mix through until combined. Do not over mix
- Evenly divide the batter between the muffin holes
- Bake for around 15 minutes, until golden and a cake tester/skewer inserted in the centre comes out clean
- Leave to cool in the tin for 15 minutes, then remove and place on a cooling rack to cool further
- Decorate as you wish once cooled completely or serve warm as is
Glaze (Optional)
- Sift the icing/powdered sugar into a bowl to remove any lumps
- Add the juice (start with the minimum amount) and mix until a smooth and lump free
- The mixture should look thick but pour/drizzle when you lift some up (if it's too runny it won't stick to the muffins). If it's too thick and doesn't run, add a little more juice until it with pour
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