This year I’m getting my Easter baking sorted early. And I’m also writing my Easter posts early too! So to get the ball rolling, heres a lovely Easter muffin recipe from a few years back.
It’s a great alternative – or addition – to hot cross buns, super simple muffins with all the flavour of hot cross buns. And the added bonus that they are dipped in cinnamon sugar to give a donut crunch on the top!
The mixture makes 6 large muffins or 12 normal size ones.
This mixture keeps really well in the fridge for a couple of days, so why not bake double the recipe and keep the remaining mixture in the fridge. That way you can have fresh muffins to bake on demand!
1 cup sultanas and raisins
1/3 cup Pedro Ximinez sherry or any sweet sherry
2 cups plain flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking sofa
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 cup milk
2 large free-range eggs
1/4 cup vegetable oil
1/4 cup honey
1/4 cup golden syrup
For the topping
20g melted butter
2 tablespoons caster sugar
1 tablespoon cinnamon
Soak the sultanas and raisins in the sherry for half an hour or more, if you have the time.
Preheat the oven to 180 degrees C. Grease the holes of a 6 or 12 cup muffin pan.
Combine the dry ingredients in a mixing bowl. In a second bowl, beat the milk, eggs, oil, honey and golden syrup. Blend the wet ingredients with the dry, stirring for about 20 seconds. Gently stir in the fruit just until blended.
Fill the holes of the prepared pan two-thirds full. Or fill a little higher if you like muffins that have a “muffin top”!
Bake the muffins for 15-20 minutes, until a skewer inserted in the centre comes out clean. I check after 15 minutes. Ovens are variable, so you need to keep checking for doneness.
When the muffins are clearly cooked, remove the muffin pan from the oven and allow the muffins to cool for 5 minutes before carefully removing them from the pan.
Put the melted butter in a small bowl, and mix the caster sugar and cinnamon on a plate. While the muffins are still warm, dip the top of each one in butter and then in the sugar/cinnamon mixture.
Serve warm or at room temperature, for morning tea, afternoon tea or anytime Easter snack.