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Gluten-Free Hot Cross Bun Muffins

Four freshly baked Gluten-Free Hot Cross Bun Muffins topped with a white icing cross, displayed closely.
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Make easy, spiced muffins that taste like traditional Hot Cross Buns, using a gluten-free flour blend and topped with a simple lemon glaze cross.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup milk (or dairy-free alternative)
  • 1/4 cup melted unsalted butter (or oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup mixed dried fruit (raisins and currants)
  • 1/4 cup chopped candied peel (optional)
  • For the Cross: 1/4 cup powdered sugar
  • For the Cross: 1 tablespoon milk (or water)
  • For the Cross: 1/2 teaspoon lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. In a separate medium bowl, whisk the granulated sugar, brown sugar, egg, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; do not overmix.
  5. Fold in the dried fruit and candied peel, if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, prepare the cross topping. Whisk together the powdered sugar, 1 tablespoon of milk, and lemon juice until smooth.
  10. Transfer the glaze to a small piping bag or a small zip-top bag with a tiny corner snipped off. Pipe a straight line across the top of each cooled muffin to form a cross shape. Let the glaze set before serving.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients for structure.
  • For a dairy-free option, use almond or soy milk and substitute the butter with a neutral oil like canola or vegetable oil.
  • You can substitute the lemon glaze cross with a simple water-based icing if you prefer a sweeter finish.

Nutrition

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