Food / 13 March, 2025 / My Baba

Hot Cross Muffins With Custard

Get ready for a delightful twist on the classic Easter treat with this tasty Hot Cross Muffins recipe. Hot cross bun flavours in a muffin? We’re sold!

How to make Hot Cross Muffins

• Makes 12
• Takes 55 mins
• 381 calories/serving

Ingredients

• 350g self-raising flour
• ½ tsp bicarbonate of soda
• 2 tsp mixed spice
• 1 tsp cinnamon
• 125ml sunflower oil
• 200ml buttermilk
• 2 eggs
• 175g caster sugar
• 225g dried mixed fruit
• 1 orange
• 200g fresh custard
• 40g plain flour?
• 100g shredless marmalade

Method

Preheat the oven to gas 6, 200°C, fan 180°C and line a 12-hole muffin tray with paper cases. Sift 350g self-raising flour, ½ tsp bicarbonate of soda, 2 tsp mixed spice and 1 tsp cinnamon into a large bowl.

In a separate bowl, whisk together 125ml sunflower oil, 200ml buttermilk, 2 eggs and 175g caster sugar. Stir through the dry ingredients to combine. Fold through 225g dried mixed fruit and the zest of 1 orange, then divide between the muffin cases.

Spoon 200g fresh custard into a disposable piping bag and snip the end. Insert the tip into each unbaked muffin and squeeze a little custard until it starts to swell. Mix 40g plain flour with 3-4 tbsp water to make a thick paste, spoon into a separate piping bag and snip the end to make a 5mm hole.

Pipe a cross onto each muffin. Bake for 20-25 mins until risen and lightly browned. Leave to cool for 10 mins, then transfer to a wire rack.

Gently heat 100g shredless marmalade in a saucepan over a low heat. Brush the warmed marmalade over the warm muffins to make a sticky glaze before serving.

Store leftover muffins in an airtight container in the fridge for up to 3 days.

Recipe from Tesco Food. 

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