Let's Bake Fresh Hot Cross Muffins! | Spring Favourites with Anna Olson
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- Опубліковано 27 бер 2024
- Recipe below - follow along! These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.
Special thanks to Rolling Meadow Dairy for making this video possible.
Scroll down to the bottom for a bonus recipe: Candied Orange Peel!
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• Recipe •
Makes 12 jumbo muffins (tulip cups) or 24 regular muffins
Prep Time: 20 minutes, plus setting
Cook Time: 30 minutes
The muffins will keep in an airtight container at room temperature for up to 3 days.
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• Ingredients •
2½ cups (375 g) all-purpose flour
2 tsp baking powder
1¼ tsp ground cinnamon
½ tsp baking soda
½ tsp ground allspice
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp fine salt
1 cup (200 g) granulated sugar
1 cup (250 mL) Rolling Meadow Grass Fed 2% milk, at room temperature
10 Tbsp (150 g) Rolling Meadow Grass Fed unsalted butter, melted
2 large eggs, at room temperature
2 Tbsp (30 mL) honey
Zest of 1 lemon
1 Tbsp (15 mL) fresh lemon juice
1½ cups (225 g) raisins or (240 g) currants
½ cup (70 g) dried cranberries
¼ cup (37 g) diced candied orange peel
Glaze:
1½ cups (200 g) icing sugar
1½ Tbsp (22 mL) water
½ tsp meringue powder (optional)
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• Directions •
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with extra-large paper liners (tulip cups) or line two tins with regular paper liners.
2. Combine the dry ingredients. Sift together the flour, baking powder, cinnamon, baking soda, allspice, nutmeg, cloves and salt in a large mixing bowl.
3. Combine the liquids. In a separate bowl, whisk the sugar, milk, melted butter, eggs, honey, lemon zest and juice together. Add all at once to the flour and whisk until well combined. Stir in the raisins (or currants), cranberries and candied peel.
Note: Even though sugar might seem like a “dry” ingredient, in quick cakes it goes in with the liquids to dissolve so the batter is softer and easier to handle.
Note: If you are not fond of candied peel, replace that measurement with extra raisins or cranberries.
4. Divide the batter evenly between the muffin cups.
5. Bake the muffins for 30 minutes for the extra-large muffins or 20 to 25 minutes for the regular-sized ones. Cool the muffins in their tins on a rack for 20 minutes. Transfer to a wire rack to cool completely before glazing.
6. Make the glaze. Whisk the icing sugar, water and meringue powder, if using, until smooth and the proper consistency for piping. To test the glaze, drizzle a little on a plate. If it spreads too much, add a little more icing sugar and whisk to combine. If it is too thick, loosen with a few droplets of water and whisk again. Spoon the glaze into a parchment paper cone and pipe a cross on the top of each muffin. Let the glaze set for an hour before serving.
Note: The meringue powder helps the glaze set. If you make the glaze without it, let the muffins air-dry for an extra hour before storing them. And to make the muffins less seasonally specific, you can leave the crosses off or simply drizzle the glaze on top.
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• Bonus Recipe: Candied Citrus Peel •
Information:
• Makes about 2 cups (500 mL) of candied peel
• Store the candied peel, refrigerated and in the syrup for up to a month.
Ingredients:
• 3 large navel oranges or lemons
• 1½ cups (300 g) sugar
Directions:
1. Using a paring knife or orange peeler, score the peel of the orange or lemon without cutting through the fruit by making 2 circular scores at the top and bottom of each orange, and then making 4 or 5 scores connecting the top and bottom circles. Peel away the skin of the orange (or lemon) carefully, and then cut these into ¼-inch strips.
2. Bring a pot of water up to a boil and drop in the peel. Simmer the peel for 1 minute, then strain, discarding the water.
3. Refill the pot with 1½ cups (375 mL) of fresh water and add the sugar. Bring this up to a simmer then add the peel and simmer gently, uncovered, for about 20 minutes - the peel will look slightly translucent (but not completely). Remove the pot from the heat and cool the peel in the syrup to room temperature. - Навчання та стиль
What a beautiful kitchen work space!
Thank you for sharing the printed version of the recipe, making it easier for me to follow along. Can't wait to try this when the grands come.
Thank you. My daughter and I have always loved watching your videos and trying some recipes in our home. Blessings
please keep posting videos!!! and we want longer ones and hear all about baking wisdom! you are my favorite baker and you're the one who made me start a path in becoming a baker. I have been watching you for for more than 10 years
I love the way you explain everything in detail, shows your expertise and experience in baking. ❤
I loved it. Thanks for sharing. Bless you.
fantastic bosoms! cheers
I am a pastry chef from Iraq. I encourage you to enjoy this wonderful content
Just made this tonight! Gluten free and dairy free and OMG! So delicious!!
I've been watching you a while now and would like to say thank you for the way everything is written out. Every recipe I have tried has worked perfectly, currently have these in the oven x
Classic Anna many thanks hv a good Easter tomorrow with your family
Gthis is very yummy muffin, looks great, thanks Anna for your beautiful muffin and for the sharing
Great idea Anna
Thanks
I wanted to bake something.
Happy Easter🌸
Blessed weekend to you and yours 😊
Thank you for the recipe
Can’t wait to make them Anna!
Gracias por ésta deliciosa receta 🌹
What a genius twist on a classic recipe! Thank you for the bonus recipe too! I was looking for the candied orange peel video. Is it perhaps shown in another older video? Happy Easter to you and your family!
Gracias por compartir cada una de tus recetas
Thank you 👍👍👍👏👏👏❤❤❤🌹🌹🌹
I've been looking through your video's, (which I luv and am an avid user of your receipes, especially your puff pasty) for a Bagette, or Italian Bread recipe.. I haven't been able to find one. Have you made one that I'm not finding on your channel? oh, and your chocolate chip cookies are THE BEST! whoda thunk, cornstarch makes all the difference.
❤
This should be perfect for my father who is addicted to your hot cross bun recipe.
❤️🔥💥☀️🙏☦️ GOD BLESS HAPPY EASTER ☦️🙏😋👩🍳🙌
Estupenda y maravillosa como siempre 😊,... me gustan que sean esponjoso porque lo hacen tierno y delicioso 😊😊
Hi Anna - first let me say I really enjoy watching your shows here in BC. But have you ever made orange date muffins using the whole orange - peel and all . I made them for my church tea but failed after several attempts . They did not rise and don’t know what I’m doing wrong. I don’t like to fail at something as simple as muffins.. any ideas ?
Hi Anna! You have not uploaded the recipe video for Candied Orange Peel yet 😅
It will be coming very soon, but the recipe is provided.
Love love this channel. One small request , can we please have some dairy free recipes or some way for us to filter out dairy free recipes ? Ana to dairy hence my request. TIA
I have noted this and will ask if we can set up a dairy-free keyword
Hi love you madame
IF YOU WERE THE MAYOR OF TORONTO, ON. WE WOULD HAVE A MUCH BETTER LIFE.
PLEASE, ANNA IN THE NEXT ELCTION PLEASE RUN FOR MAYOR; BELIEVE ME WHEN I SAY YOU WOULD MAKE TORONTO, ON. A BETTER PLACE TO LIVE.
Nope i want to make your traditional hot cross buns
ВО ПЕРВЫХ НА РУССКОМ НЕ ГОВОРИТЕ ДАЖЕ ПЕРЕВОДЧИКА НЕТ , ВО ВТОРЫХ ТАК ДОЛГО ОБЪЯСНЯЕТЕ 😠😠😠 ПРИДЁТСЯ ОТКАЗАТЬСЯ ОТ ПОДПИСКИ!
Didn’t she say everything goes into one base bowl-how else would you combine all the ingredients?? Btw, she used 3. Way too many ingredients; 1/2 way through & I’m out.
I mean some recipes require a few more ingredients. Seems like you don’t have a decent attention span or patience if this is too much for you.