Super Soft Hot Cross Muffins (No yeast needed)

Enjoy Super Soft Hot Cross Muffins without yeast. It has all the flavors of the classic hot cross bun, but in a muffin form.

With its sweet spiced flavor and super soft cake like texture, they are a delicious variation on traditional Hot Cross buns.

The best part is that they don't require any yeast, making them a convenient and easy-to-make dessert at any time.  They are prepared with basic ingredients, ready in under 40 minutes. And that includes the prep and baking time!

So whether you're a beginner or experienced baker, this recipe is perfect for you. Plus it's sure to impress family and friends with its incredible taste and festive appearance.

Super Soft Hot Cross Muffins shopping list

Here’s the list of ingredients (or substitutes) you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Flour: Plain or all-purpose flour OR cake flour

• Sugar: brown or white granulated sugar

• baking powder: (NOT baking soda/bicarbonate of soda)

• Spices: ground cinnamon, mixed spice or all spice and nutmeg (optional)

• salt

• sultanas or raisins (or a mixture of both): Or use dried cranberries if you prefer

• Milk: whole / full fat milk milk

• Oil: You can use either vegetable, sunflower or canola oil

• Orange: You only need the zest, which is the outermost layer or peel of the orange, so one medium-sized orange should be enough.

• Butter: Just a tablespoon of butter is required and only used to make the crosses

• Buttermilk: You can choose to use either ½ cup of Buttermilk, plain unflavored yogurt, or 2 large eggs in this recipe based on your preference. In case you don't have buttermilk, you can easily make it at home by adding 2 teaspoons (10 ml) of lemon juice or vinegar to ½ cup (125 ml) of milk. Keep it aside for 5 minutes before using it in the recipe.

How to make Hot cross muffins (without yeast)

This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.

Preheat the oven to 350°F /180°C (160°C fan). Spray a 12-cup muffin pan with nonstick spray or use cupcake liners.

1. Dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice and nutmeg (if using) until well combined.

2. Wet ingredients: In a separate small bowl or measuring jug, whisk together the buttermilk (or eggs or buttermilk substitute), oil and milk.

3. Combine dry and wet ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients.

4. Add in the fruit mix: Add in the orange zest, raisins and sultanas (or cranberries)

5. Mix gently: Fold everything together gently just until combined.

6. Spoon the batter evenly into liners, filling them until they are three quarters full.

7. Paste for the crosses: Mix flour, melted butter and water together and Spoon into a piping bag and snip the corner.

8. Pipe the crosses on top of each muffin. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

9. Glaze: Optional: Combine ¼ cup (60ml) water and ¼ cup (50g) white granulated sugar in a small saucepan. Simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.

Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Storage and baking in advance

These muffins can easily be baked in advance, cooled and stored:

At room temperature: In an airtight container for up to three days.

In the refrigerator: In an airtight container for up to one week.

In the freezer: In an airtight container for up to one month.

Tips

• Mix up your hot cross muffins by swapping out raisins or sultanas for dried cranberries, apricots, cherries, or peaches. Try different combinations to find your favorite flavor!

• Don't overmix your batter. Mix just until everything is incorporated and then stop. Overmixing can result in tough muffins.

• Once you have scooped the batter into the muffin liners, use the back of a spoon or a small spatula to gently level the surface of the batter. This will ensure that your muffins have a smooth, even top when they are baked.

• If you want the piped cross to have a particular thickness, you can adjust it by cutting the corner of the piping bag accordingly. Another choice is to use a plastic sandwich bag instead of a piping bag.

• For best results when making the cross topping, use the paste within 5 minutes of preparing it while the butter is still warm. This will make it easier to pipe onto the muffins. As the butter cools, the paste will thicken and become more difficult to pipe, so it's best to work quickly.

Frequently asked questions

Can I make these muffins gluten free?

Yes, you can use a gluten free all purpose flour blend in place of the regular all purpose flour

Can I use fresh fruit instead of dried fruit?

Fresh fruit will affect the texture of these muffins due to its high moisture content. So it's best to stick to using dried fruit in this recipe.

Enjoy ♡