{"id":16800,"date":"2017-04-13T15:48:00","date_gmt":"2017-04-13T15:48:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/hot-cross-muffins-perfect-for-easter-brunch\/"},"modified":"2017-04-13T15:48:00","modified_gmt":"2017-04-13T15:48:00","slug":"hot-cross-muffins-perfect-for-easter-brunch","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/hot-cross-muffins-perfect-for-easter-brunch\/","title":{"rendered":"Hot Cross Muffins – perfect for Easter Brunch"},"content":{"rendered":"

These easy-to-make Hot Cross Muffins are perfect for Easter Brunch! Serve these delicious raisin-studded Muffins and you’ll be more popular than the Easter Bunny! <\/em><\/p>\n

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With Easter just around the corner, this is just the right moment for some last-minute Easter Brunch Foodspiration!  <\/p>\n

Think of this recipe for Hot Cross Muffins as your ticket to easy-breezy Easter Brunch Success!<\/h2>\n

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These Hot Cross Bun-inspired muffins have all the flavours of a hot cross bun – the spices, the dried fruit, everything – except in a muffin.<\/p>\n

As muffins take way less time to make than yeasted hot cross buns, this recipe is a real time saver! The spiced buttermilk batter comes together in 5 minutes and after about 20 minutes of baking, you are pretty much ready to go!<\/p>\n

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Of course, it wouldn’t be a hot cross muffin, without the cross on top. I used a simple sugar glaze.<\/p>\n

For 12 muffins, I needed about 80 g of icing sugar, to which I added a tbsp of homemade German Egg Liqueur,<\/a> which basically needs to go into everything I eat on Easter.<\/p>\n

Egg Liqueur is pretty thick, so if you are using lemon juice or even water, you might need a bit less. Make sure to add your liquid slowly until you have a very thick paste!<\/p>\n

Otherwise, your crosses will be all over the place as the surface of the muffins is not as even and smooth as a hot cross bun.<\/p>\n

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Tips for making Hot Cross Muffins: <\/h3>\n

If you plan to serve the hot cross muffins for breakfast, you might want to soak your raisins and cranberries overnight.<\/p>\n

I added a splash of marsala to my soaking liquid – because why not – and it goes really well with the festive spices in the batter. I imagine rum or port would also do the trick. Or just use some orange juice.<\/p>\n

Also, you might notice, that there’s no mention of candied peel in the recipe. Reason: I can’t stand it. So feel free to replace some of the dried fruit in the recipe with chopped candied peel to get the “real thing”.<\/p>\n

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There’s nothing like the aroma of freshly baked hot cross muffins wafting through your kitchen on Easter Morning.<\/p>\n

I really hope you get to try this sweet and easy Easter Brunch recipe this year.<\/p>\n

You will simply love this recipe for its simplicity and I already had to promise to make them again next Easter!<\/p>\n

I am sure your family will love them just as much. Happy Easter, everyone.<\/p>\n

Things you might like:<\/p>\n\n\n\n
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A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you.<\/i><\/span><\/span><\/span><\/p>\n

\u2605 <\/span>Did you make and love this hot cross muffins recipe? Give it your review below! And make sure to share your creations by<\/b> tagging me on Instagram<\/b><\/a>!<\/b><\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Hot Cross Muffins<\/h2>\n\t
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These easy-to-make Hot Cross Muffins are perfect for Easter! Serve these Hot Cross Bun - inspired treats on Easter morning, and you'll be more popular than the Easter Bunny! <\/p>\t<\/div>\n\t

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\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tBreakfast, brunch, Dessert, easter\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tEngland\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Keyword<\/span>\n\t\t\t\t\n\t\t\t\t\tEaster breakfast muffins, hot cross bun muffins, mini hot cross buns\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 10<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 20<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 12<\/span> Muffins<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Calories<\/span> 300<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Author<\/span> Kiki Johnson<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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