A delicious take on the classic hot cross bun – moist and tender orange-infused spiced muffins studded with chocolate chips, topped with a cross and glazed with golden syrup!
Easter’s not until next month, but I thought I’d bring you a scrumptious take on the classic hot cross bun with these muffins!
These muffins are deliciously moist and tender, spiced with mixed spice, and cinnamon, flavoured with orange juice and zest, and stuffed with chocolate chips. Decorated with a cross before baking, and glazed with golden syrup whilst cooling. These are perfect if you don’t have the time to make hot cross buns!
I absolutely love the chocolate and orange flavour combination in muffins and bread. It’s been one of my favourite combinations since I made my Glazed Chocolate Chip Orange Bread. If you loved my chocolate and orange bread, you are going to love these!
Add these incredibly scrumptious hot cross muffins to your Easter baking list, and stay tuned for more Easter recipes from me!
Chocolate and Orange Hot Cross Muffins
For the Muffins
- 3 cups plain flour 375g
- 3/4 cup caster sugar 170g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips 175g
- Zest of one large orange
- 1 large egg room temperature
- 1/4 cup orange juice 60ml
- 1 cup buttermilk 240ml
- 1/2 cup vegetable oil 100ml
For the Crosses and Glaze
- 2 tablespoons plain flour
- 2 -3 tablespoons cold water
- Golden syrup to glaze
For the Muffins
Preheat the oven to 200C/400F/Gas 6. Spray or butter a 12-hole muffin pan, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, mixed spice, cinnamon, salt, chocolate chips, and orange zest. Set aside.
Whisk together the egg, orange juice, buttermilk, and vegetable oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
Divide the batter evenly between the 12 muffin slots.
For the Crosses
Mix together the plain flour and the water to form a smooth paste. Spoon the mixture into a small plastic food bag, and cut a small hole off one corner, or use a piping bag. Pipe crosses over the muffin batter.
Bake for 14 - 15 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack, glaze with golden syrup (mix 2 tablespoons of golden syrup with 1 tablespoon warm water), and allow to cool completely.