Hot Cross Muffins

Prep: 8 minutes Cook: 25 minutes Serves: 24 Print


  • 1kg McDougalls Muffin Mix
  • 460ml water
  • 1tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 25g mixed peel
  • 100g sultanas
For the Crosses  
  • 50g McDougalls Plain Flour
  • 25g caster sugar
  • 50ml water


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten

Suitable for



  1. Preheat the oven to 170°C, 325°F, gas mark 3.
  2. Line two muffin trays with 24 paper muffin cases.
  3. Place the McDougalls Plain Muffin Mix into a mixing bowl fitted with a beater. Add the cold water, cinnamon, and nutmeg, and mix for 1 minute on slow speed. Scrape down and mix for a further 4 minutes on medium speed, adding the sultanas and mixed peel for the final minute.
  4. Spoon the muffin mixture into the cases, until they are three quarters full. Set aside and allow them to stand for 15 minutes before placing into the oven.
  5. You now need to make the mixture for the crosses. Place the flour, caster sugar, and water into a small bowl, and beat together until smooth and paste-like. Spoon into a piping bag (fitted with a round nozzle, or just with the end cut off) and pipe crosses on top of each of the unbaked muffins.
  6. Bake for 20-25 minutes, placing the muffins onto a cooling rack allow them to cool more quickly.
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