These Orange & Raisin Hot Cross Bun Muffins are a great healthy breakfast, morning tea or snack option to serve over Easter (or year-round!) rather than the traditional hot cross bun! We love yummy Easter treats here at Mummy Cooks, especially ones that are easy to make, and these delicious muffins are no exception.
PLUS there’s minimal clean-up time when you use our Silicone Muffin Trays!
Note: You can keep these plain by leaving out the fruit or make them a more sweet, dessert-like treat by adding chocolate chips!
Not Suitable for Baby Due to Sugar Content
375g (2 ½ cups) self-raising flour
110g (½ cup) butter, melted
250ml (1 cup) milk
150g (1 cup) raisins (or your choice of dried fruit)
2 tsp cinnamon
1 tsp nutmeg
100g (½ cup) caster sugar
Zest of 1 orange
Juice of ½ orange
3 heaped tbsp icing sugar
1 tsp orange juice
1 tbsp icing sugar
60ml (1/4 cup) water
- Preheat oven to 200°C/392°F and prepare your silicone muffin tray.
- Place the raisins/dried fruit in a medium bowl and fill with enough boiling water to cover them. Soak for 10 minutes, drain and pat dry with paper towel.
- While the raisins are soaking, combine the flour, sugar, cinnamon and nutmeg in a large bowl. Stir well.
- In a separate bowl, whisk together the milk, eggs, butter, orange juice and zest until well combined. Add to the dry ingredients and gently stir to combine. Then add the raisins
- Divide batter evenly between muffin cases and bake for 20-25 minutes or until golden brown.
- While muffins are baking, in a medium bowl, whisk frosting ingredients with a fork until smooth.
- Once muffins are done, let cool. Then mix glaze ingredients in a small bowl and brush over the top of the muffins with a pastry brush.
- When muffins are completely cool, use a piping bag or teaspoon to draw a cross over the tops of the muffins with the frosting, then serve.
- You can store unfrosted muffins in your freezer to keep them fresh for up to 3 months!