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Hot Cross Chocolate Muffins

Hot Cross Chocolate Muffins

Ingredients

Ingredients

Ingredients

  • 145g mixed dried fruit or sultanas and raisins
  • 1 large orange (grated zest and juice)
  • 1 tbsp ground cinnamon
  • 1 tsp mixed spice
  • 190g self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 100g butter, melted
  • 125ml buttermilk
  • 1 egg
  • 100g golden caster sugar
  • Bonne Maman Hazelnut Chocolate Spread

To decorate

  • vanilla frosting or icing sugar

Method

Method

  1. Heat the oven to 180°C, 160°C fan, gas 4. Line a muffin tin with 6 deep 'tulip' cases.

  2. Put the dried fruit in a small bowl with the orange rind and zest, spices and a good pinch of salt. Leave to soak for 20 minutes.

  3. Meanwhile, put the next six ingredients in a bowl and stir well until evenly mixed then fold in the soaked fruit.

  4. Put two generous tablespoons of muffin mixture in the base of each muffin case. Drop two teaspoons of Hazelnut Chocolate Spread on top then cover the spread with the remaining muffin mixture.

  5. Bake for about 20-25 minutes or until well-risen and firm to the touch.

  6. To make a cross on top, pipe or drizzle with frosting or a thick paste of icing sugar and water. Or drizzle with extra Hazelnut Chocolate Spread.

Cooks tips

Cooks tips

  1. Deep muffin cases are available from the baking aisle of most major supermarkets. Alternatively, use standard deep muffin cases but the mixture with make 8-10 muffins. Don't over-fill.

  2. No buttermilk? Just add a squeeze of lemon juice to milk and leave for 10 minutes before using.

  3. The muffins are delicious warm from the oven with their melting chocolate centres. If any are left to cool, microwave for 10 seconds to warm the centre again before enjoying.

Good to know

  • A delicious alternative to a classic hot cross bun. Eat warm to discover a gooey, chocolatey centre.
  • Makes 6-8 deep muffins.

Recipe by

Bonne Maman

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