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Gluten-Free Hot Cross Bun Muffins

Three freshly baked Gluten-Free Hot Cross Bun Muffins topped with white icing crosses and candied fruit pieces.
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Make gluten-free muffins that capture the spiced fruit flavor of traditional Hot Cross Buns, complete with a simple white cross topping.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 3/4 cup mixed dried fruit (raisins, currants, candied peel)
  • 1/4 cup gluten-free flour blend (for dusting fruit)
  • For the Cross: 1/4 cup powdered sugar
  • For the Cross: 1-2 teaspoons milk or water

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the 1 3/4 cups GF flour blend, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, and orange zest until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
  5. Toss the mixed dried fruit with the extra 1/4 cup of GF flour. This prevents the fruit from sinking to the bottom of the muffins.
  6. Fold the floured fruit mixture into the batter.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the muffins cool slightly, prepare the cross topping. Whisk the powdered sugar and 1 teaspoon of milk or water together until you have a thick, pipeable glaze. Add more liquid slowly if needed to reach the right consistency.
  10. Transfer the glaze to a small piping bag or a small zip-top bag with a tiny corner snipped off.
  11. Pipe a straight line across the top of each warm muffin, then pipe a perpendicular line over the center to form a cross shape.
  12. Let the glaze set before serving.

Notes

  • Use a gluten-free flour blend that contains xanthan gum for best structure. If your blend does not contain it, add 1/2 teaspoon to the dry ingredients.
  • For a richer flavor, soak the dried fruit in a tablespoon of orange juice or rum for 30 minutes before flouring and adding to the batter.
  • If you do not have piping bags, you can place the glaze in a small zip-top bag and snip a very small corner off for piping.

Nutrition

Find it online: https://afripaket.com/gluten-free-hot-cross-bun-muffins/