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Hot cross muffins an everyday treat

Hot cross muffins work as a breakfast or snack. (Associated Press)
Alison Ladman For the Associated Press

Most people consider hot cross buns an Easter treat, but there is no reason to limit yourself to just once a year.

To help get hot cross buns onto American plates more often, we decided to blend their luscious buttery spicy taste with the ease of a traditional muffin. They still have all the great flavors – spices, citrus and currants – but in a quick and easy muffin.

If you like, add mini chocolate chips in addition to or in place of the currants.

Hot Cross Muffins

For the muffins:

1/2 cup orange juice

3/4 cup currants

2 cups all-purpose flour

2/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/2 cup milk

1/3 cup vegetable or canola oil

2 eggs

2 teaspoons vanilla extract

Zest of 1/2 orange

Zest of 1/2 lemon

For the icing:

1 cup powdered sugar

1 tablespoon lemon juice

In a microwave-safe bowl, combine the orange juice and currants. Microwave on high for 1 minute, or until bubbling. Set aside to cool.

Heat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or line with paper muffin cups.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, cloves and allspice. In a second bowl, whisk together the milk, oil, eggs, vanilla and both zests. Add the milk and egg mixture and the currants, including the orange juice, to the flour mixture. Stir just until the dry ingredients are moistened; there may still be bits of flour visible.

Divide the batter between the prepared muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted at the center of the muffins comes out dry. Allow to cool for 5 minutes, then transfer to a rack to finish cooling.

Once the muffins are cool, prepare the icing. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Drizzle the icing across the tops of the muffins in a line in one direction, then again in the other direction to form a cross over the top.

Yield: 12 muffins

Approximate nutrition per serving: 241 calories, 7 grams fat (1 grams saturated, 26 percent fat calories), 4 grams protein, 43 grams carbohydrate, 36 milligrams cholesterol, 1 gram dietary fiber, 97 milligrams sodium.