Why not combine two favourite pastries into one delicious Easter snack? Hot cross bun muffins are the best of both worlds. These cinnamon-y, crunchy yet light delights are perfect with a cup of tea.
Spiced hot cross bun muffins with cream cheese icing
Spiced hot cross bun muffins
- 375g cake flour
- 15ml (1 tbsp) baking powder
- 2,5ml (½ tsp) bicarbonate of soda
- 10ml (2 tsp) cinnamon
- 2,5ml (½ tsp) ground ginger
- 2,5ml (½ tsp) ground nutmeg
- 150ml sunflower oil
- 250g plain yoghurt
- 2 eggs
- 150g castor sugar
- 80g sultanas
- 60ml (¼ cup) currents
- 60ml (¼ cup) candied peel
Cream cheese icing
- 250g cream cheese
- 30ml – 45ml (2 – 3 tbsp) castor sugar (depending on how sweet you prefer it)
- good squeeze lemon juice
Preheat the oven to 190°C and grease and line a muffin tray with muffin cases.
For the hot cross bun muffins, sieve together the flour, baking powder, bicarbonate of soda, cinnamon, ginger and nutmeg and set aside.
In a separate bowl, whisk together the oil, yoghurt, eggs and castor sugar until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the sultanas, currants and candied peel and fill the muffin cases with the batter. Bake in the oven until risen, golden brown and cooked through, about 25 minutes. Remove from oven and allow to cool completely before icing.
For the icing, mix together all of the ingredients using an electric beater and adjust the sweetness, if necessary. Spoon the icing into a piping bag and pipe crosses onto the cooled muffins to serve.