Too busy to shop in store? ORDER ONLINE! CLICK HERE ..

For the best website experience, please update your browser to its latest version. We recommend using Google Chrome.

Hi. Help us make your visit even more delicious by telling us what you love.

Thanks for sharing your loves with us.

  • [n]
  • Search

    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

    Most Popular

    Recipes

    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:

    1. Preheat oven to 350°F and line a muffin tin with paper cups, set aside.
    2. In a large bowl add flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Mix well to combine ingredients, set aside.
    3. 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.
    4. Add milk, melted butter and eggs to the sugar mixture. Whisk to combine ingredients until smooth and well incorporated.
    5. 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).
    6. Fill the muffin cups 3/4 full with the batter.
    7. Bake in the middle of the oven for 18-20 minutes or just until the middle is set.
    8. 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.
    9. 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_