Buffins!!! Muffins That Taste Like Hot Cross Buns

Name: Buffins!!! Muffins That Taste Like Hot Cross Buns
Total time: 45 min
Yield: 12 serving
Ingredients: 375 g self-raising flour; 1¼ teaspoon mixed spice; ½ teaspoon cinnamon; ½ teaspoon bicarbonate of soda; 1 cup sultanas; ½ cup currants; 100 g salted butter; 2 eggs; 180 g caster sugar; 250 ml buttermilk; 2 tablespoon caster sugar; 2 tablespoon boiling water; ½ cup icing sugar; 1-2 teaspoon water

User Reviews

5.0

3 reviews

Excellent

Total Time
45 mins
Servings
12
Calories
289 kcal
Course
Dessert
Cuisine
Australian

Buffins!!! Muffins That Taste Like Hot Cross Buns

Zara Shaw

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Buffins - quick and easy muffins that taste just like hot cross buns! A great melt and mix recipe for easy hot cross muffins all year round.

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Ingredients

Servings

375 g self-raising flour
1¼ teaspoon mixed spice
½ teaspoon cinnamon
½ teaspoon bicarbonate of soda
1 cup sultanas
½ cup currants
100 g salted butter melted
2 eggs
180 g caster sugar
250 ml buttermilk

Sugar Glaze (optional)

2 tablespoon caster sugar
2 tablespoon boiling water

Icing Cross (optinal)

½ cup icing sugar
1-2 teaspoon water

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Instructions

Preheat oven to 200c/395f.
Line a 12 hole muffin tin (mine is ½ cup capacity) with paper cases.
In a large bowl, sift together self-raising flour, mixed spice, cinnamon and bicarbonate of soda. Mix to combine.
In another bowl mix together buttermilk, melted butter, caster sugar and eggs.
Add buttermilk mixture to flour mixture and mix until just combined - don't over mix.
Add sultanas and currants and mix lightly to combine, then divide the mixture amongst muffin papers. Bake for 15 - 20 minutes or until browned on top and a skewer comes out clean when inserted into the centre.
Once buffins have cooled, brush a small amount of the sugar glaze on top of each buffin (if using), then pipe an icing "cross" on top of each buffin (if using).

Sugar Glaze

Combine caster sugar and boiling water, mixing to dissolve the sugar.

Icing Cross

Combine icing sugar with just enough water to make a thick icing.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
It's important not to over-mix the batter or the muffins will turn out tough.
These buffins are lovely and shiny because they are glazed with a simple sugar syrup - this is totally optional.
You could also leave off the cross on top if you like, in fact I would suggest this if you plan on reheating the buffins.
Don't have any self-raising flour? You can make your own by sifting together 2 teaspoons of baking powder for every 1 cup of flour.
No buttermilk? A good substitute is to add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has some more alternatives.