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Hot cross muffins with custard recipe

Hot cross muffins with custard recipe

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Get ready for a delightful twist on the classic Easter treat with this tasty recipe. Hot cross bun flavours in a muffin? We’re sold! See method

  • Makes 12
  • Takes 55 mins
  • 381 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 350g self-raising flour
  • ½ tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 125ml sunflower oil
  • 200ml buttermilk
  • 2 eggs
  • 175g caster sugar
  • 225g dried mixed fruit
  • 1 orange
  • 200g fresh custard
  • 40g plain flour​
  • 100g shredless marmalade
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1605kj
    381kcal     19%

  • Fat

    12g 17%

  • Saturates

    2g 11%

  • Sugars

    35g 39%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 61.2g Protein 5.9g Fibre 2.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C and line a 12-hole muffin tray with paper cases. Sift 350g self-raising flour, ½ tsp bicarbonate of soda, 2 tsp mixed spice and 1 tsp cinnamon into a large bowl.
  2. In a separate bowl, whisk together 125ml sunflower oil, 200ml buttermilk, 2 eggs and 175g caster sugar. Stir through the dry ingredients to combine. Fold through 225g dried mixed fruit and the zest of 1 orange, then divide between the muffin cases.
  3. Spoon 200g fresh custard into a disposable piping bag and snip the end. Insert the tip into each unbaked muffin and squeeze a little custard until it starts to swell. Mix 40g plain flour with 3-4 tbsp water to make a thick paste, spoon into a separate piping bag and snip the end to make a 5mm hole.
  4. Pipe a cross onto each muffin. Bake for 20-25 mins until risen and lightly browned. Leave to cool for 10 mins, then transfer to a wire rack.
  5. Gently heat 100g shredless marmalade in a saucepan over a low heat. Brush the warmed marmalade over the warm muffins to make a sticky glaze before serving.
  6. Store leftover muffins in an airtight container in the fridge for up to 3 days.

See more Easter baking ideas

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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