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Gluten-Free Hot Cross Bun Muffins

A close-up of a single Gluten-Free Hot Cross Bun Muffin topped with white icing in a cross pattern.
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Bake moist, spiced muffins that capture the flavor of traditional hot cross buns, made entirely without gluten.

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 unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy for dairy-free option)
  • 1/2 cup mixed dried fruit (raisins, currants, candied peel)
  • 1 tablespoon orange zest
  • For the Cross Topping: 1/4 cup gluten-free flour, 2 tablespoons water, 1 teaspoon sugar
  • For the Glaze: 1/2 cup powdered sugar, 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 gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
  6. Fold in the dried fruit and orange zest.
  7. Prepare the cross topping: Mix the 1/4 cup gluten-free flour, water, and 1 teaspoon sugar until a thick paste forms. Transfer this paste to a small piping bag or a zip-top bag with a tiny corner snipped off.
  8. Fill the muffin cups about two-thirds full with batter.
  9. Pipe a thin line across the top of each muffin batter mound to form a cross shape.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  11. While the muffins cool slightly, prepare the glaze by whisking the powdered sugar and milk/water until smooth.
  12. Drizzle the glaze over the warm muffins before serving.

Notes

  • For a dairy-free version, substitute the butter with a dairy-free baking stick and use non-dairy milk.
  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • You can substitute the mixed dried fruit with chopped dried cranberries or chopped dates.

Nutrition

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