Hot Cross Muffins
Ingredients:
PREP TIME 15 mins
COOK TIME 18 mins
TOTAL TIME 33 mins
Serves: 9
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon *25% off until April 20th
- 1/2 teaspoon ground nutmeg *25% off until April 20th
- 1/4 teaspoon ground cloves *25% off until April 20th
- 1/4 teaspoon salt
- 3/4 cup (150g) white sugar
- zest of 1 lemon
- zest of 1 orange
- 1/2 cup (4oz) milk, warmed + 1 teaspoon
- 1/2 cup (113g) unsalted butter, melted + 1 tablespoon unsalted butter, at room temperature
- 2 large eggs, lightly beaten
- 3/4 cup (90g) dried currants
- 1/2 cup (50g) icing sugar, sifted
- 2 tablespoons cream cheese, at room temperature
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon *25% off until April 20th
- 1/2 teaspoon ground nutmeg *25% off until April 20th
- 1/4 teaspoon ground cloves *25% off until April 20th
- 1/4 teaspoon salt
- 3/4 cup (150g) white sugar
- zest of 1 lemon
- zest of 1 orange
- 1/2 cup (4oz) milk, warmed
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 3/4 cup (90g) dried currants
Icing
- 1/2 cup (50g) icing sugar, sifted
- 2 tablespoons cream cheese, at room temperature
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon milk
Directions:
- Preheat oven to 350°F and line a muffin tin with paper cups, set aside.
- In a large bowl add flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Mix well to combine ingredients, set aside.
- In a medium size bowl add sugar, lemon zest and orange zest. Using the back of a spoon, rub the zest into the sugar to release the juices into the sugar, mix well.
- Add milk, melted butter and eggs to the sugar mixture. Whisk to combine ingredients until smooth and well incorporated.
- Now, add the liquid mixture to the flour mixture, add currants. Gently mix the batter until just incorporated (be careful not to overmix, as this will make your muffins dense).
- Fill the muffin cups 3/4 full with the batter.
- Bake in the middle of the oven for 18-20 minutes or just until the middle is set.
- Meanwhile make your icing. In a medium sized bowl, add icing sugar, cream cheese and butter. Using a handheld mixer beat until light and fluffy. Add milk a little at a time, until icing reaches desired consistency.
- Let muffins cool on a cooling rack. Once cool, pipe crosses over the top of each muffin (note: you will have extra icing).
NOTES Store muffins in an airtight container for 2-3 days or freeze for up to 2 months. Best enjoyed the day of. Muffin recipe easily doubles but you don't need to double the icing, you will have enough with a single recipe. Freeze extra icing and use to top other baked goods.
Serves: 9
Thanks to @bakingforfriends_