Hot Cross Muffins Gluten Free

Indulge in the comforting flavors of Easter with these Gluten-Free Hot Cross Muffins, a modern twist on the classic hot cross bun! Perfectly spiced with cinnamon, nutmeg, and ginger, these muffins are studded with sweet currants or raisins and feature a light, moist crumb that’s both dairy optional and gluten-free. Topped with a delicate cross of powdered sugar icing, they bring all the festive charm with a fraction of the effort. Ready in just 35 minutes, they’re the perfect quick-bake treat for breakfast, brunch, or an afternoon snack. Whether you're embracing a gluten-free lifestyle or simply love spiced baked goods, these muffins will be your new springtime favorite!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 240 grams Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 100 grams Granulated sugar
• 80 grams Dried currants or raisins
• 180 ml Milk (non-dairy milk works too)
• 60 ml Vegetable oil
• 2 pieces Large eggs
• 1 teaspoon Vanilla extract
• 50 grams Powdered sugar (for the cross)
• 1 tablespoon Milk (for the cross)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.

Step 2

In a large mixing bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and granulated sugar.

Step 3

Mix the dried currants or raisins into the dry ingredients, ensuring they are evenly distributed to avoid clumping.

Step 4

In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

While the muffins are baking, prepare the icing for the cross by combining powdered sugar and milk in a small bowl. Mix until smooth and thick but pipeable. Add a little more milk if needed.

Step 9

Once the muffins are done, cool them in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

Once cooled, use a piping bag or a zip-top bag with a small corner snipped off to pipe a cross onto the top of each muffin.

Step 11

Serve and enjoy your gluten-free Hot Cross Muffins, perfect for a festive breakfast or snack!

Nutrition Facts

Serving size	844.3 grams (844.3g)

Amount per serving	% Daily Value*
Calories	2411

Total Fat 68.70g	88%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 34.10g
Cholesterol 382mg	127%
Sodium 1723mg	75%
Total Carbohydrate 444.30g	162%
Dietary Fiber 10.50g	38%
Total Sugars 215.10g
Protein 27.00g	54%

Vitamin D 179IU	896%
Calcium 412mg	32%
Iron 5mg	30%
Potassium 1063mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 4.3%

Carbs: 71.0%