Description
Bake moist, spiced muffins that capture the flavor of traditional hot cross buns, made entirely without gluten. This recipe uses a standard muffin tin for an easy, quick treat.
Ingredients
Scale
- 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 granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup raisins or currants
- 1/4 cup all-purpose gluten-free flour blend (for dusting fruit)
- 1/2 cup powdered sugar (for cross topping)
- 2–3 teaspoons milk or water (for cross topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the 1 3/4 cups gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a separate large bowl, whisk the granulated sugar, brown sugar, egg, melted butter, milk, and vanilla extract until combined. Stir in the orange zest.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Toss the raisins or currants with the 1/4 cup of gluten-free flour in a small bowl. This prevents them from sinking. Fold the floured fruit into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the cross topping: Whisk the powdered sugar and 2 teaspoons of milk or water in a small bowl until smooth. Add more liquid, a drop at a time, if needed, to reach a thick but pipeable consistency.
- Transfer the icing to a small piping bag or a small zip-top bag with a tiny corner snipped off. Pipe a straight line across the top of each cooled muffin, then pipe a perpendicular line over the center to form a cross. Allow the icing to set before serving.
Notes
- If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
- For a dairy-free option, use a plant-based milk like almond or soy milk and ensure your butter substitute is dairy-free.
- You can substitute dried cranberries for raisins if you prefer a tarter flavor.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg