Easter Hot Cross Muffins Recipes

EASTER HOT CROSS MUFFINS

Easter Hot Cross Muffins image

When I saw this recipe in Chatelaine magazine, I just had to try it! One of my favourite things about Easter is hot cross buns - so I was really happy to see an easy recipe for hot cross muffins! Now I can enjoy hot cross muffins all year round! You can bake as muffins or as a loaf.

Provided by Redsie

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup raisins
2 tablespoons orange juice
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon clove (optional)
1/2 cup candied peel
1/2 cup chopped dried apricot
1 egg
1 cup low-fat milk
1/4 cup vegetable oil
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/4 cups sifted icing sugar
4 teaspoons orange juice

Steps:

Preheat oven to 350°F Place raisins in a small bowl. Pour juice overtop. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9x5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.
In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.
Bake in centre of preheated oven until a cake tester inserted into centre of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.
Glaze:.
Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.

EASTER HOT CROSS BUNS

Easter Hot Cross Buns image

This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.

Provided by Violet

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 3h52m

Yield 16

Number Of Ingredients 18

Ingredients

¾ cup lukewarm milk, divided
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 ¼ cups all-purpose flour, divided, or more as needed
¼ cup white sugar
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup softened butter
2 large eggs
¾ cup golden raisins, chopped
2 tablespoons orange marmalade
1 egg white
1 tablespoon milk
⅓ cup confectioners' sugar
1 ½ teaspoons milk

Steps:

Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 33.4 g, Cholesterol 31.9 mg, Fat 4.1 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 186.2 mg, Sugar 12.1 g

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