“Muffinized” Hot Cross Buns
Before I get into these transformed hot cross buns, I need to rant about something. Why is it that every time I go to the gym, someone ALWAYS gets on the elliptical machine next to me when there is a whole row of open ellipticals? I just don’t get it. And then the person who just had to workout next to me has this incredibly awful stench! It might just be his own natural stench but come on! Put some deodorant on or something.
It’s just so annoying, and then I get frustrated, claustrophobic, and then I see myself holding my breath so then I don’t have to smell this person’s sweaty body odor. This all combines together to ruin my concentration which then interrupts my workout. I just want to workout for 45 minutes in peace and watch why the Oceanic 6 has to go back to the Island on my iPhone. Is that too much to ask?
Okay I’m done with my rant. Whew, that was nice to get off my chest. Now let’s talk about these Easter treats.
If you’ve been following me for a while, you may have noticed that I don’t make bread. Or rolls. Or anything involving yeast. I’ve definitely tried making yeasty baked goods but let’s be honest – I have absolutely zero patience to let my stuff rise for 1-2 hours. Don’t get me wrong, yeast is one of the most amazing things in the world and produces the most fluffiest bread products but me, I’m more of a muffin type gal. That’s why I “muffinize” everything.
I actually do plan on making Pioneer Woman’s Hot Cross Buns recipe at some point, but for now, these hot cross bun muffins will hold me over until Easter. It’s a quick and easy recipe, producing such moist and fluffy muffins with a wonderful sweetness to it. Now this isn’t the kind of sweetness that you get from grocery store cake frosting. It’s the kind of sweetness brought on naturally by the dried fruits that were soaked in freshly squeezed orange juice. It’s wonderfully fruity and chockfull of dried fruits, which makes it perfect for breakfast-on-the-go.
Hot Cross Bun Muffins (adapted from The Hazel Bloom):
Yields 12 muffins
- Juice of 1 orange
- 3/4 cup mixed dried fruits
- 2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs
- Zest of 1 orange
For the glaze:
- 1 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons milk
Preheat the oven to 400 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a small bowl, combine the orange juice and dried fruit. Let sit for 15 minutes.
In a large bowl, combine the flour, cinnamon, nutmeg, cloves, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the milk, butter, sugar, eggs and orange zest.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the dried fruit juice mixture and gently toss to combine.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 15 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine the confectioners’ sugar, vanilla extract, salt and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. (You want the frosting to be very thick.)
When the muffins are done, cool for 20 minutes and drizzle thick crosses on each muffin. (A squeeze bottle or Ziploc bag is perfect for this.)