If hot cross buns and muffins had a baby… you would have hot cross bun muffins! With all the moreish spices, zest and dried fruit of a traditional Easter bun, but in a much quicker to make version, all fans of the bun are guaranteed to love these beauties!

My hot cross bun muffins are a delicious (and quick!) Easter treat, perfectly combining muffins with the spices, dried fruit and citrus flavours of the traditional Easter favourite. Recipe by movers and bakers

What is a hot cross bun?

Hot cross buns are a sticky bread bun enjoyed around Easter, often spiced with cinnamon and sometimes other spices such as allspice or nutmeg. They usually contain some dried fruit, such as raisins, currants or mixed peel, and are marked on top with a cross.

The buns are traditionally eaten more in countries that celebrate Easter around the world, as they are symbolic of Jesus dying on the cross as part of the Christian faith. Not only is the cross symbolic however, but the spices are said to represent those used to embalm Jesus after his death too. Today, the hot cross bun is no longer symbolic in a religious sense, as it is widely enjoyed by everyone around Easter.

Why you will love these hot cross bun muffins

Simple method. Mix wet and dry separately, then combine before baking these amazing hot cross muffins. It really is that simple!
Widely available ingredients. This recipe uses no unusual or hard to get hold of ingredients, making it brilliantly easy to make at any time.
Tweak the dried fruit to suit you. Since these are homemade, you can mix up the dried fruit to suit your preferences for your perfect muffin!
Perfect results every time. Bake up incredible moreish hot cross buns muffins each and every time.

What is the difference between a cake and a muffin?

There are a few differences between cakes and muffins. Cakes tend to be more of a sweet bake, whereas muffins can be either sweet or savoury. Cakes tend to have icing or frosting, but muffins are enjoyed as they are baked (often with add ins baked into them, such as nuts, sugar or a crumble topping). With a muffin, they tend to be a single portion size and shaped more like a cupcake, however you can find cakes in all shapes and sizes.

Is frosting the only different between muffins and cupcakes?

Sure, cupcakes tend to be topped with a beautiful crown of icing (and sometimes even sprinkles or additional toppings), where muffins are not. However, the other difference between the two is also in making them. Unlike a cupcake, when making muffins the wet and dry ingredients are mixed separately before being only just combined. Cupcakes, by contrast, are beaten longer to add air to the batter. And as far as ingredients go, cupcakes tend to also contain more fat (butter or oil) and sugar than muffins do.

What is the secret to a good muffin?

The secret to a good muffin is not to over mix the batter. This is why the wet ingredients are mixed in towards the end. Unlike with a cake, you do not want to beat the mixture when adding wet ingredients, but rather mix it gently together, and that too until only just combined. The final muffin batter should be lumpy, thick and with a few streaks of flour throughout.

Ingredients in hot cross bun muffins

Flour: I use plain (all purpose) flour in this muffins recipe. This is to allow me to control the amount rising agent used in my recipe.
Sugar: caster sugar is used for sweetness in the muffins. I prefer making mine a little less sweet as the addition of dried fruit and the marmalade glaze add enough sweetness to the bake for me.
Salt: enhances the flavour of the bake, but it will not be so much that you taste it.
Baking powder: the raising agent for these muffins.
Spices: a lot of hot cross buns use just cinnamon for the spice in the recipe, but I like the addition of nutmeg and cloves too for extra flavours.
Mixed dried fruit: I love the variety here, but if you prefer you can simply use raisins chopped into smaller pieces.
Butter: using melted butter gives a lovely flavour that oil alone does not provide in these delicious muffins.
Oil: part of the fat used in the recipe alongside the butter.
Vanilla: for delicious flavour, enhances the sweetness in this bake.
Eggs: helps with the structure of the muffins.
Milk: the liquid content needed in this recipe.
Yogurt: keeps the muffins moist and tender.
Orange: I use the zest only, for a bright citrus flavour in the bake.
Marmalade: this is an optional extra, used to brush over the top of the baked muffins. Gives a wonderful shiny glaze and yummy extra flavour!

What equipment do I need to make homemade muffins?

Cupcake/muffin tin*: you will need twelve hole cupcake/muffin tin to make this hot cross muffins recipe.
Muffin cases*: I used large muffin cases to bake these in, but you could also use tulip style cases too.
Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do provide cup measures too, if you prefer working with this method.
Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
Mixing bowl*: used to mix up the Easter hot cross muffins in before baking. I like to use a large bowl to give me plenty of room to work with.
Sieve*: to remove lumps from the flour, ensuring everything mixes together as evenly as possible.
Whisk*: useful to mix the dry ingredients together when making these muffins.
Spatula*: for the final folding of the muffin batter before baking.
Ice cream scoop*: I find this tool invaluable to help scoop out the mixture evenly into the cases.
Piping bags*: used to pipe the cross on top of the Easter hot cross muffins once the cases are filled before baking.

How to make hot cross muffins

Like any muffins, the wet and dry are first combined separately before gently being folded together to make the muffin mixture. Once spooned into the cases, a cross is piped over the top before baking. I like to brush the baked muffins with a little warm marmalade once baked, for extra yum and a lovely shine, but this is totally an optional extra!

Ingredients required: plain (all purpose) flour, caster sugar, salt, baking powder, spices, mixed dried fruit, unsalted butter, oil, vanilla, eggs, milk, yogurt, orange zest (not pictured) and marmalade (not pictured). Recipe by movers and bakers

For the cross

Step 1: First, make the flour paste for the cross. In a small ramekin or bowl, melt the knob of butter, then add in the flour stirring to combine. Add in enough water to make a thick paste, then pop into a piping bag and set aside whilst making the muffin mixture.

For the muffins

Step 1: Line the muffin tin alternately with liners then set it aside. Preheat the oven to 220C/425F whilst preparing the batter for the muffins.

Step 2: To make the muffins, in a large bowl, sift together the flour, sugar, salt, baking powder and spices. Whisk together to combine. Tip in the mixed dried fruit and stir to coat in the flour mixture. Set aside.

Step 3: In a separate bowl or large jug, whisk together the melted butter and oil. Add in the eggs and vanilla, whisking to combine, then tip in the milk and yogurt, whisking everything together until smooth.

Before gently folding everything together. Recipe by movers and bakers

Step 4: Tip the wet ingredients into the bowl with the dry, then zest the orange into the bowl and fold just until a few streaks of flour remain.

Step 5: Scoop the mixture into the muffin tins, filling almost to the top. Snip the end of the piping bag and pipe crosses over the top of the muffins, being careful not to let the cross touch the muffin case (see notes for why). Fill the empty muffin cavities partway with water.

Spoon the mixture into the tins, filling almost to the top...

Then pipe a cross over the top before baking. Recipe by movers and bakers

Step 6: Place the muffin tin in the hot oven and bake at 220C/425F for 5 minutes. After 5 minutes, without opening the oven door, turn the temperature down to 180C/350F and continue baking for a further 11-13 minutes. Check if the muffins are done by inserting a wooden skewer or cocktail stick in, which should come out clean or with a few crumbs. Once baked, allow the muffins to cool in the tin for a few minutes before removing from the tin and leaving to cool on a cooling rack.

To finish the muffins

Step 7: While the muffins are baking, gently heat up a couple of spoonfuls of marmalade until smooth and thin. Once the muffins are out of the oven, brush the tops of them generously with some marmalade, then leave to cool. Enjoy!

Brushing the baked muffins with some warm marmalade for a beautiful shine and extra yum! Recipe by movers and bakers

What can I do if I have no muffin liners?

If you have no muffin liners, it is really simple to make your own. Find a glass that fits snugly in the muffin tin you are using. Press a square of parchment around the bottom of the glass to shape it to a size that will fit in the tin. Then place the freshly shaped “muffin liner” in the tin and continue with filling and baking as per the recipe. I would highly recommend using a liner for these hot cross bun muffins recipe as it makes removing the muffins from the tin so much easier!

How to tell when muffins are baked

These easy hot cross muffins are baked when they are risen, golden and firm to touch. A wooden skewer or toothpick inserted into the muffins will come out clean too. Try not to overbake these or they will end up being dry.

How to store muffins

Store in an airtight container away from direct sunlight and make sure to enjoy these delicious muffins within 3-4 days of being baked for them to be at their best.

Do muffins need to be refrigerated?

No, there is no need to refrigerate these hot cross bun muffins, they can be stored at room temperature in an airtight container.

Can you freeze muffins?

Yes! First make sure the muffins are completely cool and at room temperature, but without being glazed. Arrange the muffins in a single layer on a baking tray and place the tray in the freezer for 30-60 minutes to freeze completely. Once frozen, place the muffins in a large sealable freezer bag and push out all the air before sealing. Place this bag in another sealable freezer bag, again pushing the air out and seal shut. This double bagging helps prevent freezer burn or dry muffins. Label and freeze for up to three months.

How to thaw muffins

When you are ready to enjoy the hot cross bun muffins again, you can unwrap and thaw them at room temperature for a couple of hours. If in a bit of a rush (yes, we have those crazy days in our home too!), simply pop it in the microwave from frozen for a few seconds to thaw. Brush with marmalade and enjoy!

Tips for perfect hot cross muffins

I like to use cases to bake these muffins in because it makes it so much easier to remove them from the tin. Plus, it is easier to store once cool too if baked in cases.
When making muffins, it is really important to remember not to over mix the batter. Over mixing muffin batter will lead to tough and chewy muffins, not light and fluffy ones. So, once you add the dry ingredients in with the wet, keep the mixing to a minimum to get the best results.
Fill the muffin cases to near the top with the mixture. This will give you beautiful tall muffins. Heavenly!
When piping the crosses over the tops of the muffins, make sure not to allow the mixture to touch the cases. In my experience, if they touch the side, it will stick to the paper, causing the top of the muffin to be pulled down. This could result in lopsided muffins or indeed a complete split in the middle and a ruined cross!
Baking this hot cross buns muffins recipe at a higher temperature for the first five minutes gives them a large heat boost, resulting in a big rise and beautiful shaped muffins. It also sets the crust on the outside, allowing the muffins to grow in height only for the remaining baking time without spilling out the sides.
I like to brush the muffins with marmalade as soon as they come out of the oven. The heat from the muffins helps the marmalade absorb beautifully, creating a shiny, sticky, decadent layer that is so irresistible!

Troubleshooting

If you have any other questions about this Easter hot cross muffins recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for hot cross bun muffins, please do consider leaving me a rating and review below, I would love to hear from you! Additionally, you can find me on Instagram and tag me in your photos when you share it with the world!

More Easter recipes from my blog for you to enjoy

Do check out these other recipes on my blog, which I think you will love too:

Easter donuts. Light and fluffy vanilla donuts, topped with a duck egg speckled vanilla glaze, a chocolate nest and delicious mini eggs. The perfect Easter treat! Recipe by movers and bakers

Easter donuts: Baked cakey donuts are my absolute favourite, and these Easter donuts certainly do not disappoint! A light and fluffy vanilla donut, topped with a speckled vanilla glaze, a chocolate nest and sweet little mini eggs. Just adorable!

My chocolate pistachio easter egg cheesecake is utterly delightful! A milk chocolate easter egg is layered with pistachio kunafe and no bake pistachio cheesecake before being drizzled with milk and white chocolates and some chopped pistachios. Dubai chocolate heaven! Recipe by movers and bakers

Chocolate pistachio Easter egg cheesecake: Fans of the viral Dubai chocolate trend, this pistachio Easter egg cheesecake is for YOU! Crispy knafeh (or kataifi) pastry in pistachio cream and a dreamy smooth pistachio cheesecake all in half a chocolate Easter egg decorated with more chocolate and chopped pistachios. Dubai chocolate heaven!

Mini egg cookie bars. Soft and chewy brown butter cookie bars packed with Cadburys mini eggs make this an Easter bake everyone will love! Recipe by movers and bakers

Mini egg cookie bars: These mini egg cookie bars are wonderfully moist and chewy, and extra delicious with beautiful browned butter! Delicious and so simple to make, this Cadbury mini eggs recipe is sure to be a hit all round!

Thanks so much for joining me today, friends. And as always, happy baking! x

Recommended equipment I used *

Cupcake/muffin tin	Muffin cases
Digital kitchen scales	Measuring spoons
Mixing bowl	Sieve
Whisk	Spatula
Ice cream scoop	Piping bags

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!