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Hot Cross Muffins

Hot Cross MuffinsResized

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Makes: 12


What You’ll Need

1 cup Sunbeam Sultanas

1 cup Sunbeam Currants

2 ½ cups self raising flour

½ tsp bicarbonate of soda

2 tsp ground cinnamon

½ tsp ground nutmeg

⅔ cup oil

1 cup buttermilk

2 eggs

1 cup caster sugar


For glazing

2 tbsp caster sugar

2 tbsp water


For crosses

80g icing sugar

1 tsp lemon juice


  1. Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases.
  2. Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel.
  3. Sift the flour, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined.
  4. Add to the dry ingredients and stir to combine. Gently stir in the fruit.
  5. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.

For glazing: Place the extra 2 tbsp caster sugar in a pan with 2 tbsp water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.

For crosses: Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Spoon into a small snap lock bag. Seal bag and snip the corner to pipe a cross on each muffin.