Iron Chef Shellie

Hot Cross Muffins

Hot cross muffins, a little lighter than the buns, and a great twist on the Easter tradition.


When you cook this at home please tag me too - I love to see when other people give my recipes a go!


Hot Cross Muffins
March 27, 2013

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Hot Cross Muffins

I was meant to post this last night, as the girl who is 99.99999% sugar has been asking me for the recipe since I gave her a couple of these muffins on the weekend; but all I wanted to do after coming home from a #banhmigeddon gathering was flop on the couch. So here is is Daisy, as well as @ms_jodes who was also after the recipe!

They are easier than hot cross buns, and look great on the breakfast table. They also smell amazing too. I had my friends over for breakfast last weekend, and when I brought them over to the table, there was a group “omg they smell amazing” comment spree going on.

Make them.

Do it.

What are you waiting for?

Why aren’t you making them already!?!?

Hot Cross Bun + Muffins = Hot Cross Buffins

Kylie Walker
Print Recipe
Servings 12


  • 135g dried cranberries
  • 150g currants or sultanas
  • 375g self-raising flour
  • ½ tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 165ml sunflower oil
  • 250ml buttermilk
  • 2 eggs
  • 200g caster sugar, plus extra 2 tbsp
  • 80g icing sugar
  • 1 tsp lemon juice


  • Preheat oven to 200°C. Grease a 12-hole cupcake tray and line with paper cases.
  • Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel.
  • Sift the flour, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. 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.
  • Meanwhile, place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
  • Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.


17 comments on “Hot Cross Muffins
  1. leaf (the indolent cook)

    That’s some awesome Easter baking! They look particularly festive with the red casings, too.

    March 27, 2013 at 8:34 pm
  2. Maureen

    I can see Daisy’s eyes roll back into her head as she eats one of these. Isn’t she the cutest thing on Earth? Love your buns 🙂

    March 27, 2013 at 9:11 pm
  3. Hannah

    Hurrah! No evil demon peel! Hurrah!

    March 28, 2013 at 3:38 am
  4. Daisy@Nevertoosweet

    HAHHAA sorry for commenting late 🙂 I got home late and didn’t have time to read this post or make these muffins 🙁 Tonight I am going to make them for sure! Thank you so much for blogging about them! They were SUPER delicious and lol no yeast or kneading involved yay!

    Ps. I don’t think I could described myself any better still laughing “as the girl who is 99.99999% sugar” is too funny!

    March 28, 2013 at 1:53 pm
  5. Heidi - Apples Under My Bed

    Super cute idea!! Love a brunch catchup. Happy easter!
    Heidi xo

    March 28, 2013 at 2:20 pm
  6. Marta @ What should I eat for breakfast today

    It had to be delicious, looks so nice. I need sugar!

    March 28, 2013 at 4:46 pm
  7. Lorraine @ Not Quite Nigella

    They’re cute! I did a cupcake version last year although I like the look of your version and those gorgeous wrappers! 😀

    March 28, 2013 at 10:05 pm
  8. msihua

    They look super amazeballs… I might even be able to make this! Hohoho

    March 29, 2013 at 10:41 am
  9. Ashley

    Oh what a great idea! They look just adorable! 🙂

    March 29, 2013 at 2:30 pm
  10. Sara @bellyrumbles

    Such a lovely twist on the ol hot cross bun, plus the use of buttermilk!

    March 30, 2013 at 10:56 pm
  11. GourmetGetaways

    Oh Wow! Now this is my style of Easter cooking, not too sweet but so cute!!!
    I loved your comment about the girl who is 99.9% sugar 🙂 I have one of those children!!

    March 31, 2013 at 7:38 am
  12. Michelle

    I thought you made bums… hahahahaa

    March 31, 2013 at 8:46 am
  13. Libby

    LOL @ Daisy’s nickname.

    These look adorable and yay, another recipe that uses buttermilk!

    March 31, 2013 at 5:34 pm
  14. Yasmeen @ Wandering Spice

    Luuuurve these hot cross muffins – such a great idea. I laughed about the “girl who is made of 99.99999% sugar” – who else but Daisy? Ha 🙂

    March 31, 2013 at 5:49 pm
  15. Adrian (Food Rehab)

    These were great! So glad I got to try them out yesterday – though, I think we are ALL made of 99.9% sugar after all them desserts.

    March 31, 2013 at 7:35 pm
  16. Agnes

    BRB, baking muffins.

    April 4, 2013 at 8:00 pm

Hot Cross Muffins

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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