Choc Cross Muffins

Chocolate egg overload? Tired of traditional hot cross buns? Try these Choc Cross Muffins. Easy to make, they combine all the most delicious aspects of Easter.

Makes 12 muffins
Time: 45 minutes 


  • 2 1/2 cups self-raising flour
  • 1/2 teaspoon bicarb of soda
  • 200g caster sugar
  • 1 cup milk
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup sunflower oil
  • 1 cup currants
  • 1 cup choc chips

Preheat the oven to 200°C before greasing a 12 hole muffin tray. Cover the currants in boiling water and soak for 10 minutes before draining and patting dry. Sift the self-raising flour, bicarb of soda, cinnamon and nutmeg into a large mixing bowl then set aside. Add the oil, milk, eggs and sugar in a different bowl and whisk until well combined. Pour the wet mixture into the dry ingredients before adding the currants and choc chips. Stir well to combine into an even mixture. Divide the mixture between the 12 muffin holes. Put tray in oven and cook for 20-25 minutes until lightly golden. Check if muffins are cooked by inserting a skewer into the centre of a few, if it comes out clean they are done. Remove from pan and cool on a wire rack. Enjoy with warm butter or on their own.

Written by SJ