I’ve got a confession: hot cross buns were one of my favorite childhood treats, but going gluten-free meant they disappeared from my table for years. I missed their sweet-spiced aroma wafting through the house every spring.
So, I got to work recreating them—this time as easy-to-make muffins.
Let me tell you, these fluffy, flavorful little wonders brought all those memories flooding back.
Bonus?
They’re packed with wholesome ingredients and are a breeze to whip up!
Tips for Maximum Flavor
- Soak the currants or raisins in warm orange juice for 10 minutes before adding them to the batter. It gives them a juicy burst!
- Use freshly grated nutmeg for a deeper, more aromatic flavor.
- If you want to amp up the protein, swap 1/4 cup of almond flour with a scoop of unflavored protein powder.
Variations
- Dairy-Free: Stick with coconut oil and almond milk.
- Nut-Free: Replace almond flour with oat flour and almond milk with rice or oat milk.
- Chocolate Twist: Skip the currants and toss in dark chocolate chips.
Serving Suggestions
These muffins are perfect with a smear of dairy-free butter or a drizzle of honey. Serve them warm with your favorite tea or coffee for a cozy Easter breakfast.
Gluten-Free Hot Cross Bun Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Sweet, spiced muffins with all the charm of hot cross buns—without the gluten! Perfect for spring mornings or Easter brunch.
Ingredients
Muffins:
- 2 cups gluten-free all-purpose flour (use a blend with xanthan gum)
- 1/2 cup almond flour
- 1/2 cup coconut sugar or brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Zest of 1 orange
- 2 large eggs (or flax eggs for vegan)
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk (or regular milk)
- 1/3 cup dried currants or raisins
Cross Topping:
- 1/2 cup powdered sugar
- 1 tbsp milk (any kind)
Instructions
- Prep and Preheat: Heat your oven to 350°F. Line a 12-cup muffin tin with liners or grease it well.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and orange zest.
- Combine Wet Ingredients: In another bowl, beat the eggs, applesauce, melted coconut oil, vanilla extract, and almond milk until smooth.
- Bring It All Together: Pour the wet ingredients into the dry and stir until just combined. Gently fold in the currants or raisins.
- Fill the Muffin Tin: Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Bake to Perfection: Pop the muffins in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
- Add the Cross: Mix the powdered sugar and milk until smooth. Use a piping bag or small zip-top bag with the tip cut off to pipe a cross onto each muffin.
Notes
Soak dried fruit for extra flavor; fresh orange zest is a must for a citrusy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
