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Hot cross muffins with custard recipe

9 ratings

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

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.
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.
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.
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.
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.
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.