For a traditional Easter celebration, but the easy way, try this recipe for gluten free hot cross bun muffins. Perfectly moist and tender muffins with all the right spices and flavors!

Hot cross buns during Lent, and on Easter, just scream SPRING to me. And since super-pleasant seasons like spring and fall are so beloved, and so terribly short, it’s all about the anticipation. As far as I’m concerned, then, the sooner we start thinking about springtime holidays and foods, the better.

The method for making these gluten free hot cross bun muffins really, really matters—if you’re hoping for truly moist and tender muffins. I made them every which way, and only when I beat the wet ingredients (including the sugar, which is technically speaking a “wet” ingredient) separately from the dry ingredients, and then combined them gently did I get the result I was seeking.

These muffins are of course not exactly the same as the dense and chewy yeasted hot cross buns you remember (I’ve got a recipe for those too, and and even better one in GFOAS Bakes Bread), but they have all the right flavors and smells. If you’re hesitant to try your hand at gluten free yeast bread baking, or you’re just looking for a quick springtime fix, these muffins are the recipe you didn’t even know you needed—until now.

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