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Gluten-Free Hot Cross Bun Muffins

Close-up of a freshly baked Gluten-Free Hot Cross Bun Muffin with a piped cross and sugar crystals, cooling on a wire rack.
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Make 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 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or milk mixed with 1 teaspoon lemon juice, let stand 5 minutes)
  • 1/2 cup mixed candied citrus peel and raisins
  • 1/4 cup all-purpose gluten-free flour blend (for the cross)
  • 2 tablespoons water (for the cross)
  • 2 tablespoons powdered sugar (for the glaze, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups gluten-free flour blend, baking soda, cinnamon, nutmeg, allspice, and salt.
  3. In a separate medium bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
  5. Fold in the candied peel and raisins.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Prepare the cross batter: In a small bowl, mix the 1/4 cup gluten-free flour blend with 2 tablespoons of water until you have a thick, smooth paste.
  8. Transfer the cross paste to a small piping bag or a zip-top bag with a tiny corner snipped off. Pipe a thin cross shape over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  11. If using, mix the powdered sugar with a few drops of water or milk to create a thin glaze. Drizzle over the cooled muffins.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best texture.
  • For a dairy-free option, substitute the butter with a solid dairy-free baking stick and use dairy-free milk for the buttermilk substitute.
  • If you prefer a sweeter finish, you can brush the tops of the warm muffins with a simple syrup made from equal parts sugar and water.

Nutrition

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