Gluten Free Hot Cross Muffins

  • Gluten Free Hot Cross Muffins Easter Recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • makes 10 large or 20 small muffins
  • Can be frozen
  • How to make

Dry ingredients:

500g gluten free flour blend 
2 tsp gluten free baking powder (add only if it’s not included in flour blend)
½ tsp mixed spice
1 tsp cinnamon
100g raisins
Zest of 1 orange

Wet ingredients:

150g unsalted butter
3 eggs
300ml whole milk  
2 tbsp honey 

Paste for the cross:

30g gluten free flour blend
2 tbsp water

Step 1

Pre-heat your oven to 200°C / 180°C fan / gas mark 6

Step 2

Sieve the flour then combine with all the dry ingredients in a large bowl.

Step 3

Gently melt the butter then combine with all the wet ingredients in a large jug

Step 4

Mix the wet ingredients with the dry and stir gently to just combine - don't over mix

step 5

Spoon the mixture into a large well-greased muffin tin or muffin cases

Step 6

Mix the remaining flour and water to a smooth paste, then spoon into a plastic food bag or piping bag.  Snip a very small hole in the corner and pipe a cross onto each bun.  (Make sure the hole is very small so your crosses aren’t too thick)

Step 7

Bake for around 20-25mins until golden and cooked through.  Allow to cool before serving


  • Dairy ingredients
  • Eggs

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Recipe notes 

Serve still slightly warm from the oven, cut open and spread with a little unsalted butter.  

Little ones can easily get involved with this recipe, weighing the ingredients, mixing, and spooning the mixture out.

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