Delicious Hot Cross Muffins: A Perfect Easter Treat
Are you ready to take your taste buds on a delicious adventure? If so, then you’re in the right place! As a nutritionist and food blogger, I’m always on the lookout for new and healthy recipes to share with my readers. Today, I’m excited to introduce you to my latest creation: gluten-free hot cross muffins!
These muffins are a perfect alternative to traditional hot cross buns, and they’re just as delicious! Not only are they gluten-free, but they’re also dairy-free, making them a great option for those with dietary restrictions. But just because they’re free from gluten and dairy doesn’t mean they’re lacking in flavor.
Filled with juicy currants and sultanas, these muffins pack an explosion of flavor in every bite. And with classic hot cross bun spices like mixed spice and cinnamon tossed in, these muffins will make your kitchen smell amazing while they bake!
So whether you’re following a gluten-free diet or simply looking for a healthier alternative, these hot cross muffins are sure to satisfy your sweet tooth without compromising on taste. With this recipe on hand, you can start your Easter celebrations tomorrow with irresistible treats!
Why You’ll Love This Recipe
Looking for a twist on the classic hot cross bun? Look no further than these gluten-free hot cross muffins. Trust me when I say you’ll simply love this recipe – it’s an Easter winner, perfect for sharing with family and friends.
Firstly, these muffins are gluten-free, which means they’re a terrific alternative for anyone who follows a low-FODMAP or gluten-free diet. So whether you’re sensitive to gluten or have celiac disease, these muffins will not disappoint. You won’t even miss the wheat flour as the muffins are still perfectly fluffy and have a great texture.
This recipe is also dairy-free, vegan-friendly, and paleo-friendly. Say goodbye to traditional sticks of butter and milk – we’ve replaced them with unsweetened applesauce, coconut milk, and almond flour. These substitutions require little effort and pack a powerful flavor punch.
But we all know that it’s not just about being gluten-free or dairy-free – taste matters too! These muffins ingredients are bursting with sweetness from the currants and sultanas, along with subtle warmth from mixed spice powder that really sets it apart from its classic hot cross bun inspiration.
Don’t waste your time kneading dough or fiddling with crosses on top. These muffins are incredibly easy and straightforward to make – in just 30 minutes from start to finish! Not only does this mean satisfying any sudden cravings for hot cross buns during Easter tomorrow, but it also saves you more time for other fun Easter activities!
All in all, these gluten-free hot cross muffins are versatile enough to be served at any time of day – whether as breakfast, brunch, snack or dessert! Who says traditional hot cross buns have to be adapted into loaves only? With this beloved recipe turned into bite-size form and gluten-free too – you’ll hit a homerun with no need of compromise!
Ingredient List
Before starting with the recipe, let’s gather all the ingredients we need for making hot cross muffins gluten free. You can find most of these ingredients at your local grocery store or health food store. Here are the essential ingredients you will need:
Dry Ingredients:
- 2 cups of gluten-free flour blend (you can use rice flour or almond flour)
- 1 teaspoon of xanthan gum
- 2 teaspoons of gluten-free baking powder
- 1 teaspoon of mixed spice
- ½ teaspoon of bicarbonate of soda
- A pinch of salt
Wet Ingredients:
- 2 large free-range eggs
- ⅔ cup of unsweetened applesauce
- ⅓ cup of canola oil or coconut oil
- Zest of one orange
- 1 tablespoon of fresh orange juice
- 1 teaspoon vanilla extract
For the Cross:
- 6 tablespoons of gluten-free flour
- 3 tablespoons cold water
Dried Fruit (or substitute with raisins or currants):
- 1 cup mixed dried fruit (sultanas and currants work well)
Note: You can add a few carrots to make hot cross carrot muffins, which is an alternative to the classic hot cross buns. Some other substitutes for allergies include dairy-free milk or eggs replacements if you prefer vegan gluten-free hot cross muffins.
The Recipe How-To
Here comes the exciting part – the recipe how-to for this delicious Hot Cross Muffins Gluten Free Recipe. Get your apron on and let’s start baking!
Preheat the Oven
First, preheat the oven to 180°C/160°C fan/gas mark 4. Next, grease or line your muffin tin so you are ready to go.
Mixing the Ingredients
In a mixing bowl, whisk two large free-range eggs until light and fluffy. Add 2/3 cup of unsweetened applesauce, 1/2 cup of canola oil, and 3/4 cup of sugar, and mix well. In another bowl, sift together 1 1/2 cups of gluten-free all-purpose flour, 1 tsp of xanthan gum, 2 tsp of mixed spice, 1 tsp of gluten-free baking powder, 1/2 tsp each of salt, bicarbonate of soda and nutmeg.
Mix the wet ingredients with dry ingredients until you get a smooth batter.
Add in Dried Fruits
Gently stir in 100 g each of currants and sultanas (or any other dried fruit). Add juice squeezed from one orange into the mixing bowl along with mixed spices and zest from an orange.
Tablespoon the mixture into muffin cases until they are about half full.
Preparing the Hot Cross Bun Mixture
For that signature Hot Cross look, combine another 1/2 cup flour with around six tbsp water to make firm dough. Using a piping bag or a teaspoon create crosses on top of muffins.
Baking Time
Place these filled muffin cases into the holes of a muffin tin. Then, bake in the preheated oven for approximately 22-25 minutes or until golden brown.
Once baked, leave them to cool down for a few minutes in the tin by transferring them to a wire rack. These muffins will be delicious with dairy-free butter or jam, and they can last for 5-7 days when stored at room temperature in an airtight container.
Enjoy Your Gluten-Free Hot Cross Muffins!
There you have it, folks. Delicious and easy gluten free Hot Cross Muffins that you won’t feel guilty about indulging in. It’s perfect for Easter, breakfast, or just as an afternoon snack.
Substitutions and Variations
If you’re looking to mix up this recipe a bit, there are plenty of substitutions and variations you can try based on your personal preferences and dietary needs. Here are some ideas to get you started:
– Fruit: Don’t have currants or sultanas on hand? You could easily swap in raisins, chopped dried apricots, or even cranberries for a tart twist.
– Egg-Free: If you’re vegan or allergic to eggs, you can use an egg substitute such as flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or applesauce (1/4 cup per egg).
– Oil: Canola oil works perfectly in this recipe, but you could also use melted coconut oil, sunflower oil, or even olive oil for a more savory flavor.
– Sugar: I used caster sugar to sweeten the muffins, but if you prefer something less refined or want to keep the sugar content lower, try coconut sugar or maplesyrup instead.
– Flour: This recipe calls for a gluten-free flour blend that includes buckwheat flour and rice flour. If you don’t have these flours on hand or prefer an alternative, almond flour, cassava flour and oat flour all make great substitutes.
– Dairy-Free: Since this recipe already doesn’t contain any dairy products, it’s naturally dairy-free! However, if you want to add some extra richness to the muffins, try using coconut milk instead of regular milk.
– Low FODMAP: If you are following a low FODMAP diet plan, use almond milk instead of orange juice and leave out the mixed spice in this recipe.
– Quirky Cooking Alternative Hot Cross Buns Gluten-free Recipe: For another tasty gluten-free option, check out the Quirky Cooking Alternative Hot Cross Buns Gluten-free Recipe. It uses a blend of almond flour and tapioca starch for the dough, and includes delicious extras like apple cider vinegar, caraway seeds and grated carrots.
Whatever substitutions or variations you choose, feel free to experiment and make this recipe your own!
Serving and Pairing
Once you’ve whipped up a fresh batch of these delectable gluten-free hot cross muffins, you’ll want to serve them warm with a good spread of butter or jam. The warm spices and juicy dried fruits that make up these little buns lend themselves well to being paired with your favorite tea or coffee. For an extra indulgent treat, pair them with a velvety hot cocoa for the ultimate cozy experience.
These muffins are also perfect for serving as dessert after a tasty meal, especially during Easter season. Dress them up by topping each muffin with a dollop of whipped cream or frosting and garnish with fresh berries or a dusting of powdered sugar.
But don’t limit yourself to just traditional pairings – why not try serving them alongside a scoop of vanilla ice cream for an unexpected twist on the classic flavors. Alternatively, swap out the currants and sultanas for chopped apple or pear, and enjoy them as a morning treat any day of the week.
In all cases, your guests will love these gloriously spiced, sticky goodies. And those who avoid gluten can indulge without guilt thanks to this delicious recipe.
Make-Ahead, Storing and Reheating
As a food blogger and nutritionist, I know how important it is to make sure your meals can fit into your busy lifestyle. Fortunately, these Hot Cross Muffins Gluten Free Recipe can be made ahead of time and easily stored for later consumption.
If you want to make these muffins a day or two ahead of time, simply let them cool completely after baking and then store them in an airtight container at room temperature for up to three days. You can also refrigerate them to make them last for up to one week.
To reheat these muffins, place them in the microwave for 10-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes. This will help restore their freshness and texture, and they’ll be just as delicious as when they were first baked.
If you’re planning on serving these muffins for a party or gathering, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just make sure to give it a good stir before scooping into the muffin tin.
Whether you are following quirky cooking, fast 800, paleo or low fodmap diets we all struggle with finding dishes that satisfy our cravings while keeping us healthy. These Hot Cross Muffins Gluten Free Recipe are sure to leave everyone satisfied without any compromise on quality, health or taste!
Tips for Perfect Results
If you want to make the most out of your gluten-free hot cross muffins, then take note of these tips for perfect results. I have tested and tried them myself, so I can tell you that these tips are guaranteed to give you the best outcome.
Firstly, when measuring your ingredients, make sure that you’re using a kitchen scale instead of volume measurements to ensure accurate proportions. Gluten-free ingredients are not as forgiving as wheat-based ingredients, so precision is key.
Another tip is to use unsweetened applesauce instead of dairy products like milk or butter. It’s not only healthier, but it also makes your hot cross muffins more moist and flavorful. You can also substitute coconut oil instead of canola oil for a healthier option.
To achieve the perfect texture and rise, add xanthan gum to the flour mixture. This acts as a binding agent which will give structure and elasticity to your muffins.
When making the crosses on your hot cross muffins, make sure that the icing is thick enough for piping. A runny icing will not hold its shape and will ruin the classic hot cross bun look. You can achieve this by adding more sugar or less liquid.
Lastly, resist the temptation to open the oven door before the cooking time is completed. This is because opening the oven door releases heat which affects the rising process of your muffins. So, just trust the oven and let it do its job until the specified cooking time is up.
Follow these tips for perfect results in every batch of your gluten-free hot cross muffins. These will definitely help you avoid any baking mishaps and create delicious treats that everyone will love!
Bottom Line
Now that you have all the information you need, it’s time to try out this delicious hot cross muffins gluten-free recipe. Not only is it a healthier option for those who are gluten and dairy intolerant, but it’s also packed with flavor from the dried fruits, vanilla extract, and mixed spices.
These muffins are perfect for holidays like Easter or any day when you want to treat yourself to a tasty dessert without all of the guilt. Plus, they’re easy to make with just a few simple ingredients that can be found at any local grocery store.
So what are you waiting for? Start baking these hot cross muffins today and impress your family and friends with your culinary skills. Trust me, once you taste them, you won’t be able to resist their fluffy texture and sweet aroma.
Remember to play around with the recipe by adding your own flavors or substituting ingredients based on your preferences. Don’t be afraid to get creative in the kitchen and experiment with different variations of this recipe.
In conclusion, this hot cross muffins gluten-free recipe is not only delicious but also a healthier alternative to the classic hot cross buns. Give it a try and let me know what you think. Happy baking!
Hot Cross Muffins Gluten Free Recipe
Ingredients
- 300 g gluten-free flour or 300 g rice flour (1½ cups)
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoon mixed spice
- 1 teaspoon xanthan gum
- 50 g sugar (¼ cup)
- 125 ml canola oil
- 2 eggs
- 1 cup unsweetened applesauce (baby works well)
- 1/2 teaspoon vanilla
- 2 tablespoons chopped mixed peel
- 2 tablespoons diced dried apricots or 2 tablespoons dried peaches
- 2 tablespoons currants or 2 tablespoons sultanas
- 2 tablespoons diced glace fruit (peach, apple, pear, pineapple)
Instructions
- Pre-heat oven to 180°C.
- In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
- Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
- Lightly fold in peel, currants or sultanas and chopped fruit.
- Spoon into 12-hole muffin pan either greased or lined with muffin papers.
- Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
- Makes 10 to 12 muffins.
- Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
- This quantity makes 3 cups.
- Note: ** or use ½ teaspoon cinnamon, ¼ teaspoon nutmeg or mace and 1/8 teaspoon cloves.
- Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
- Xanthan gum stops crumbling in baked goods.
- Disposable foil muffin liners work better than paper ones.
- Arrowroot can be purchased from any supermarket.
- Potato flour can be purchased from the health food section of selected supermarkets and health food stores.