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hot cross bun muffins

Hot Cross Buffins

By Morrisons
Published on 21 January 2025
Introducing your spring sweet treats for the foreseeable. Our Hot Cross Buffins are the perfect sidekick to a hot cuppa, packed with berries and buttermilk, and ready in just 45 mins!
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Time and servings

45 minsTotal time
10Servings

Ingredients

  • 150g currants
  • 150g cranberries
  • ½ tsp bicarbonate soda
  • 400g self-raising flour
  • 1 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 180ml sunflower oil
  • 250ml buttermilk
  • 200g caster sugar
  • 3 medium eggs
  • Zest 1 orange
  • 2 tbsp apricot jam, to serve
  • 100g icing sugar, to serve

Method

  1. Step 1

    Pre-heat oven to 180˚C, 160˚C fan, gas mark 4. Start by soaking your currants and cranberries in boiling water for 5 mins before draining and removing any excess water. Line a muffin tin with 10 muffin cases.

  2. Step 2

    Meanwhile, sift bicarb, flour, nutmeg and cinnamon in a large mixing bowl and create a well in the centre. In a separate bowl whisk oil, buttermilk, sugar and eggs until combined and add to the dry mixture. Mix together until combined before folding in drained, dried fruit and orange zest.

  3. Step 3

    Divide across cases, pop in the oven for 20-25 mins, remove and allow to cool on a cooling rack. Mix your apricot jam with 1-2 tbsp of boiling water to loosen before brushing all over your cooled hot cross buffins.

  4. Step 4

    Finally, mix your icing sugar with 1-2 tbsp of water and add to a small piping bag. Snip away a very small section of the end and pipe crosses across your hot cross buffins.