Easter is a traditional religious holiday that centers of family and fabulous foods! We know it can be tough to find new recipes that are easy to prepare a head so you are not stuck in the kitchen all the time. This recipe is being shared with us by our friends at Tate’s Bake Shop and it sounds so good, we wanted you to see it. It would be a good one to add to a brunch during Easter weekend. Fresh and delicious!
Hot Cross Muffins Recipe
Makes 12 muffins
While walking on the beach with my friend Judith Anne, I was discussing my recipe of the month for our website and that I hadn’t decided on one that would suit the Easter holidays. She said, “Hot cross buns!” and before we knew it, the recipe was developed, a quick and easy muffin with golden raisins and cranberries. When I got home, I put together these muffins, which are similar in flavor to the traditional yeast bun, but less time consuming to make. The muffins are moist and keep well.
Muffins
• Softened butter for the muffin cups
• 2 cups unbleached all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• Grated zest of ½ orange
• Grated zest of 1 lemon
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 cup mixed dried currants, dried cranberries, and golden raisins, in any combination
• 1 cup milk
• 8 tablespoons (1 stick) salted butter, melted
• 1 large egg
• 1 teaspoon pure vanilla extract
Icing
• ½ cup confectioners’ sugar, sifted
• 1 tablespoon fresh lemon juice
1. Position an oven rack in the center of the oven and preheat the oven to 400 F. Butter twelve 3-by-1½-inch muffin cups.
2. To make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, orange and lemon zests, salt, cinnamon, and allspice. Add the dried fruite and mix with your fingers, breaking apart any fruit that is stuck together.
3. In a small bowl, whisk together the milk, melted butter, egg, and vanilla. Pour into the dry ingredients and stir just until combined. Do not overmix. Using a ½- cup food portion scoop or a spoon, transfer the batter into the prepared muffin cups.
4. Bake until a wooden toothpick inserted into the center of a muffin comes out clean. (These muffins will be flat on top, without the traditional hump.) Let the muffins cool in the pan on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.
~~~~~~~~~~
Kathleen King is the owner and founder of the famous and accredited Tate’s Bake Shop, based in Southampton, NY. At age eleven, she began selling small batches of her chocolate chip cookies to the neighbors off of a fold-out card table on North Sea Farms on Long Island. Her award-winning cookies are now sold at over 5,000 gourmet retailers throughout the United States and on her robust e-bakery, TatesBakeShop.
I have never made Hot Cross Muffins. What I like is that they are only a little bit sweeter thatn the buns and I think I would prefer them
I had heard of Hot cross buns but not muffins. She really put some thought and talent into this. I enjoyed learning the background story both of the recipe and for Kathleen King.
I’m doing the cooking for Easter this time, but, we’re going to have pie for dessert. I’d like to make these muffins at another time without the currants.
This sounds so delicious! Will definitely try and make a batch this weekend.