Hot Cross Muffins

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Dietary: Clean Eating, Gluten-Free, Kosher, Paleo-Friendly, Peanut-Free, Soy-Free, Vegetarian

A delicious grain-free twist on classic sweet, richly spiced hot cross buns. These  tasty muffins are made with almond & coconut flour! To make it paleo, see substitution suggestions.

Prep: 20 min
Total Time: 45 min
Yield: 12 muffins


Cream Cheese Frosting

  • 2 oz. cream cheese
  • 1/4 cup powdered sugar
  • 2 Tbsp. butter, melted
  • 1/4 tsp. cinnamon
  • remaining orange zest


  • Preheat oven to 350. Prepare 12 muffin cups with paper liners or nonstick spray. Combine milk with lemon juice and let sit 5 min and set aside until ‘curdled’.
  • In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, brown sugar, cinnamon, nutmeg, and a pinch of salt. Combine well with fork making sure there are no clumps. Set aside.
  • In a small mixing bowl, beat eggs and add about 3/4 of the orange zest, the melted butter, and milk. Pour into dry ingredients and mix well with fork or whisk. Add chopped apple and raisins, stirring to combine evenly.
  • Divide batter among prepared muffin cups. Bake for 20-25 min. Remove from tin and let cool completely.
  • While muffins are baking, mix cream cheese, butter, powdered sugar and cinnamon in a small mixing bowl with electric mixer until creamy. Pipe icing onto cooled muffins in the shape of a cross. (Use either an icing bag and tip, or a plastic bag with one corner snipped off.) Top with remaining orange zest.

Notes: To make paleo, use coconut oil instead of butter, use non-dairy milk, substitute honey for sugar, and omit frosting.