Hotcross Buffins

Hotcross Buffins


Servings 4
Time Needed Prep
Ingredients 18
Difficulty Medium

Rating (click to rate)

3.2 based on 12 ratings.


  • 2 cups Self Raising Flour
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 cup Almond Meal
  • 3/4 cups Caster Sugar
  • 1 cup Sultanas
  • 1/2 cup Raisins
  • 1 cup Natural Greek Yoghurt
  • 3/4 cups Vegetable Oil
  • 1/4 cup Saunders Malt Extract
  • 2 Eggs
  • Glaze
  • 2 tbsp Brown Sugar
  • 2 tbsp Saunders' Malt
  • 2 tbsp Water
  • Cross
  • 1/4 cup Icing Sugar
  • 1 tsp Water

Nutrition Information

Qty per
481g serve
Qty per
Energy 1967cal 409cal
Protein 28g 6g
Fat (total) 72g 15g
 - saturated 9.4g 2g
Carbohydrate 171g 36g
 - sugars 111g 23g
Dietary Fibre 5.9g 1.2g
Sodium 983mg 204mg

Nutritional information does not include the following ingredients: Saunders Malt Extract, Saunders' Malt

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These Hotcross Buffins are absolutely delicious! 

SM Saunders Easter2018 14 of 23 | Stay at Home

Just in time for Easter, the team at Sweet Magazine have shared the Saunders’ Malt Hot Cross Buffins!

Enjoy some decadent and mouthwatering Hotcross Buffins this Easter with your friends and family.


  1. Pre-heat the oven to 160°C and line a muffin tin with paper liners. Set to one side.

  2. In a large bowl sift together the flour, cinnamon and nutmeg. Stir through the almond meal, caster sugar, and dried fruit.

  3. In a separate bowl or jug, combine the yoghurt, vegetable oil, Saunders' Malt Extract and eggs. Whisk to combine.

  4. Fold the wet ingredients into the dry ingredients until just combined - don't over mix or you'll end up with tough muffins! This mixture is not runny, so don't worry if it seems thick.

  5. Spoon the mixture evenly into the liners of your prepared tin. Bake for 25 - 30 minutes, turning half way, or until a skewer inserted into the centre of your muffins comes out clean.

  6. Glaze your muffins while they're still hot. Add the brown sugar, Saunders' Malt Extract and water to a small saucepan and heat over low heat until the sugar has dissolved. Use a silicone brush to glaze the tops of your muffins. Allow to cool completely.

  7. For the cross, combine the icing sugar and water, and use a spoon to drizzle the icing in a cross shape on top of your muffin.

  8. Makes 12 muffins or 18 cupcake sized muffins. Store in an airtight
    container for 3 days.

SM Saunders Easter2018 3 of 23 | Stay at Home

There’s nothing like the smell of fresh buffins coming from the oven! These will definitely be a new family favourite treat.

Saunders’ Malt Extract is available at most Coles and Woolworths supermarkets

They look so scrumptious!


Hotcross Buffins | Stay at Home Mum


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Jemma Lee

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