Hot Cross Muffins

Hot Cross Muffins

5 from 2 reviews

These hot cross muffins are baked full of spice, citrus zest and sweet little currants. Then they are topped with a cream cheese icing cross! It’s a simple recipe and the easiest way to enjoy a traditional Easter treat without the fuss of yeast!


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • zest of 1 lemon
  • zest of 1 orange
  • 1/2 cup milk, warmed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 3/4 cup dried currants, from Bulk Barn Foods


  • 1/2 cup icing sugar, sifted
  • 2 Tablespoons cream cheese, at room temperature
  • 1 Tablespoon unsalted butter, at room temperature
  • 1 teaspoon milk


  1. Preheat oven to 350˚F and line a muffin tin with paper cups, set aside.
  2. In a large bowl add flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Mix well to combine ingredients, set aside.
  3. In a medium size bowl add sugar, lemon zest and orange zest. Using the back of a spoon, rub the zest into the sugar to release the juices into the sugar, mix well.
  4. Add milk, melted butter and eggs to the sugar mixture. Whisk to combine ingredients until smooth and well incorporated.
  5. Now, add the liquid mixture to the flour mixture, add currants. Gently mix the batter until just incorporated (be careful not to overmix, as this will make your muffins dense).
  6. Fill the muffin cups 3/4 full with the batter.
  7. Bake in the middle of the oven for 18-20 minutes or just until the middle is set.
  8. Meanwhile make your icing. In a medium sized bowl, add icing sugar, cream cheese and butter. Using a handheld mixer beat until light and fluffy. Add milk a little at a time, until icing reaches desired consistency.
  9. Let muffins cool on a cooling rack. Once cool, pipe crosses over the top of each muffin (note: you will have extra icing).


Store muffins in an airtight container for 2-3 days or freeze for up to 2 months. Best enjoyed the day of.

Muffin recipe easily doubles but you don’t need to double the icing, you will have enough with a single recipe.

Freeze extra icing and use to top other baked goods.


Keywords: Hot Cross Buns, Hot Cross Muffins, Muffins, Breakfast, Easter

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