Go Back

Hot Cross Bun Muffins

A twist on the classic traditional easter dish, a marriage between hot cross buns and muffins. It is a simple one bowl recipe that is fluffy and packed with soaked dried fruit, topped with buttercream frosting crosses.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Soaking Time 15 minutes
Course Back to school, Breakfast, Brunch, Cupcake, Dessert, Finger food, Sweet tooth, tea time
Cuisine American, British
Servings 5 large muffins

Equipment

  • Mixing bowl
  • Muffin Tray
  • Baking paper/paper muffin cases
  • Whisk
  • Rubber spatula
  • Piping bag

Ingredients
  

  • 1/4 cup brown butter
  • 1/4 cup brown sugar *check note
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 tbsp yogurt
  • 3 tbsp buttermilk *check notes
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp grated nutmeg
  • 1/2 tsp cinnamon powder
  • Pinch of salt
  • 1 cup flour
  • 1/2 cup dried fruit *check notes

Frosting -

  • 3 tbsp butter
  • 9 tbsp icing sugar
  • 1 tbsp orange juice
  • 1/2 tsp vanilla

Instructions
 

  • Preheat the oven to 180℃, line a muffin tray with paper cases, I like using baking paper cut into squares, this gives you a very rustic muffin.
  • In a bowl add the browned butter, sugar, vanilla and mix. Add the egg and mix again.
  • Add the yogurt, buttermilk and mix until combined.
  • Add the flour, baking powder, baking soda, salt, flour, nutmeg, cinnamon and stir until no dry pockets of flour are visible. Do not over mix at this stage.
  • Transfer to the lined baking tray and bake for 22-25 minutes until tooth pick inserted into the center comes out clean.
  • While they are cooling make the frosting by beating the butter and sugar in a bowl until smooth, add the orange juice and vanilla, stir until combined and transfer to a piping bag.
  • Pipe crosses over the muffins and serve.

Notes

  • Brown sugar - I have made these muffins with white sugar alone and they are yummy but I like adding half brown and half white, this helps the flavor but also makes the cake more tender.
  • Buttermilk - if you don’t have access to buttermilk just mix 3 tbsp milk with 1 tsp lemon juice or vinegar, let it curdle and that is your buttermilk.
  • Dried fruit - I soaked my mixed dried fruit in orange juice but you can soak them alcohol or water. Soak them for 15 minutes minimum to ensure they get plump/hydrated.
  • If you are making large muffins you will get 5 out of this batter if you are making smaller muffins then you can get 6-8 out of this batter.
  • If you are making smaller muffins the baking time will reduce so I would recommend checking them at 18 mins mark.