These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.
This recipe was excerpted from 'Anna Olson's Baking Wisdom' by Anna Olson. Buy the full book on Amazon.
Recipe information
Yield
12 jumbo muffins (tulip cups) or 24 regular muffins
Ingredients
For the muffins
2½
2
1¼
½
½
½
½
¼
1
1
⅔
2
2
1
1½
½
¼
For the glaze
1½
1½
½
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 375°F. Line a 12-cup jumbo muffin tin with extra-large paper liners (tulip cups) or line two standard 12-cup muffin tins with regular paper liners.
Step 2
Combine the dry ingredients. Sift together the flour, baking powder, cinnamon, baking soda, allspice, nutmeg, cloves and salt in a large mixing bowl.
Step 3
Combine the liquids. In a separate bowl, whisk the sugar, milk, oil, eggs, honey, lemon zest and juice together. Add all at once to the flour and whisk until well combined. Stir in the raisins (or currants), cranberries and candied peel. (If you are not fond of candied peel, replace that measurement with extra raisins or cranberries.)
Step 4
Divide the batter evenly between the muffin cups.
Step 5
Bake the muffins for 30 minutes for the extra-large muffins or 20 to 25 minutes for the regular-sized ones. Cool the muffins in their tins on a rack for 20 minutes. Transfer to a wire rack to cool completely before glazing.
Step 6
Make the glaze. Whisk the icing sugar, water and meringue powder, if using, until smooth and the proper consistency for piping. To test the glaze, drizzle a little on a plate. If it spreads too much, add a little more icing sugar and whisk to combine. If it is too thick, loosen with a few droplets of water and whisk again. Spoon the glaze into a parchment paper cone and pipe a cross on the top of each muffin. Let the glaze set for an hour before serving. The muffins will keep in an airtight container at room temperature for up to 3 days.
