Hot Cross Bun Muffins

Easter is nearly here and nothing screams Easter more than Hot Cross Buns.  That sweet, cinnamon and fruit flavour reminds me of Easter afternoons in front of the fire and I love a toasted Hot Cross Bun with lashings of melted butter.  I knew I needed to make my own version so I got thinking about how I could re-create something similar with no grains, gluten or refined sugar.  The idea for these Hot Cross Bun Muffins came from my Cinnamon & Raisin Bread.  The ingredients are very similar with a few added tweaks and of course a few extra steps to make the cross on top!          

So how do you make these delicious Hot Cross Bun Muffins?  Start by preheating your oven to 180C (350F) and grease your Muffin Tin with butter (you could also use oil if you prefer).this Cashew Butter as I think the flavour is exceptional and I love how smooth it is.

Set this bun mixture aside while you make the second mixture. (You need to make a different mixture to create the cross on top of the Hot Cross Bun Muffins).  Coconut Flour, egg and yoghurt in a bowl.  You’re looking for quite a firm, paste-like consistency.  If it’s too liquid add more coconut flour until it firms up.  Your eggs may be larger than mine or the yoghurt may be runnier so it’s not an exact science.  Just keep adding coconut flour until it’s a pipe-able consistency that will hold its shape when piped out.  Spoon the mixture into a Piping Bag with a thin nozzle – about 1/4 – 1/2 cm diameter.  If you don’t have a piping bag you could spoon it into a zip-loc bag and cut the corner off to create your own piping bag like I did.Banana & Chocolate Chunk Muffins – great for those with a sweet tooth! I also have a blog post with plenty of refined sugarfree Easter treats so check that out too!

Print Recipe

Hot Cross Bun Muffins Yum

Prep Time 10 minutes
Cook Time 15 minutes

Topping for the Cross
  • 1 egg
  • 2 tbsps yoghurt
  • 1 tbsp coconut flour (maybe more depending on the thickness of the yoghurt and the size of the eggs)

  1. Preheat the oven to 180C (350F) and grease a muffin tray with butter.

  2. Zest and juice the orange.

  3. In a mixing bowl combine all the ingredients except the bicarbonate of soda and stir well.

To make the Cross Topping
  1. Mix the egg, yoghurt & coconut flour in a bowl. You’re looking for quite a firm, paste-like consistency. If it’s too liquid add more coconut flour until it firms up.

  2. Spoon mixture into a piping bag with a thin nozzle.

Construct the Hot Cross Bun Muffins
  1. Add the bicarbonate of soda to the Hot Cross Bun muffin mixture and stir well to combine.

  2. Spoon the mixture into the muffin tin holes (each one about 2/3 full).

  3. Pipe a cross carefully onto the top of each muffin.

  4. Bake the muffins for 12-15 minutes until a skewer inserted comes out clean. They should be golden brown.

  5. Serve cut in half and warmed or toasted with butter.

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Dietary & Allergy Information for Hot Cross Bun Muffins

These Hot Cross Bun Muffins are Grain-Free, Gluten-Free  & Refined-Sugar Free.  Also suitable for Paleo, Primal, Specific Carbohydrate Diet – SCD & Vegetarian diets.

See my Products Page for Ingredients & Bakeware that I recommend.

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