Hot Cross Muffins

Hot Cross Muffins
Staff Writer
Thinkstock/Hemera

While walking on the beach with my friend Judith Anne, I was discussing my recipe of the month for our website and that I hadn’t decided on one that would suit the Easter holidays. She said, "Hot cross buns!" and before we knew it, the recipe was developed, a quick and easy muffin with golden raisins and cranberries. When I got home, I put together these muffins, which are similar in flavor to the traditional yeast bun, but less time-consuming to make. The muffins are moist and keep well.

12
Servings
287
Calories Per Serving
Deliver Ingredients

Ingredients

  • Softened butter, for the muffin cups
  • 2 Cups unbleached all-purpose flour
  • 1/2 Cup granulated sugar
  • 1 Tablespoon baking powder
  • Grated zest of 1/2 an orange
  • Grated zest of 1 lemon
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground cinnamon
  • 1/8 Teaspoon ground allspice
  • 1 Cup mixed dried currants, dried cranberries, and golden raisins
  • 1 Cup milk
  • 8 Tablespoons salted butter, melted
  • 1 large egg
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup confectioners' sugar, sifted
  • 1 Tablespoon fresh lemon juice

Directions

Position an oven rack in the center of the oven and preheat the oven to 400 degrees.

Butter twelve 3-by-1½-inch muffin cups.

In a large bowl, whisk together the flour, sugar, baking powder, orange and lemon zests, salt, cinnamon, and allspice. Add the dried fruite and mix with your fingers, breaking apart any fruit that is stuck together.

In a small bowl, whisk together the milk, melted butter, egg, and vanilla. Pour into the dry ingredients and stir just until combined. Do not overmix. Using a ½-cup food portion scoop or a spoon, transfer the batter into the prepared muffin cups.

Bake until a wooden toothpick inserted into the center of a muffin comes out clean. (These muffins will be flat on top, without the traditional hump.) Let the muffins cool in the pan on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack. Mix together the lemon juice and confectioners' sugar to make an icing. Drizzle the icing over the muffins to serve. 

Nutritional Facts

Total Fat
11g
16%
Sugar
4g
4%
Saturated Fat
6g
25%
Cholesterol
22mg
7%
Carbohydrate, by difference
43g
33%
Protein
5g
11%
Vitamin A, RAE
83µg
12%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
105mg
11%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
67µg
17%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
61mg
9%
Selenium, Se
12µg
22%
Sodium, Na
131mg
9%
Water
36g
1%

Muffin Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Muffin Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.