Hot Cross Chocolate Muffin | Easy Easter Recipe | Eggless Easter Muffin Recipe

Easter is the coming Sunday, it sure is a day of rejoicing of Our Saviour's resurrection. Every year since the blog happened  I am getting to do new recipes based on the celebration dates and this year I was totally unplanned something that is usually rare. Since I am a well organised person who loves to plan months ahead. But this time around I really didn't do much thought, so today I just sat up realising that its Easter on Sunday and wanted to do a different recipe. First I was thinking of a bread and I really didn't have the time and patience, went to the kitchen and checked my pantry. I thought ok let me do hot cross muffins, totally happened that moment. And of course its a twist to hot cross buns. I have posted a whole wheat hot cross buns last year and I still have a memory of how good it tasted. I even packed some for our dear friends on our day out to Central London.

This year its just husband and me at home, the weekend looks exciting as we plan to make a trip. A long awaited one just to wind off nothing great. So I wanted to do my baking ritual before we set to do all the packing. The Chocolate person that I am, I wanted to make a twist to the original hot cross buns by making a spiced chocolate muffin that is light and soft with the traditional icing cross on top. This recipe is an original and my husband had two in one go. They are so delicious and can be enjoyed just right out of the oven. Of course you need to cool them down in order to do the icing cross.

" Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead". 
1 Peter 1:3 (NIV)

Easter is special for us. It is a reminder of God's amazing love & His saving power. It gives us a hope that God is with us at all times. He is the yesterday, today & forever. His love for us is never ending & His mercies endures forever. 

                                                     Thank you for the cross Lord

Thank you for the price You paid
Bearing all my sin and shame
In love You came
And gave amazing grace

Thank you for this love Lord
Thank you for your nail pierced hands
Washed me in Your cleansing flow
Now all I know
Your forgiveness and embrace

Worthy is the Lamb
Seated on the throne
Crown You now with many crowns
You reign victorious
High and lifted up
Jesus Son of God
Darling of Heaven crucified
Worthy is the Lamb
Worthy is the Lamb

Lets remember his sacrifice for us on the Cross this day & everyday. Lets celebrate His resurrection & victory on the cross.

Happy Easter to one & all. (Advanced)


Recipe Source - Own
Makes - 6 large muffins
Prep time - 10 mins
Bake time - 25 mins


All purpose flour/ Maida - 1 and 1/4 cup
Granulated sugar (powdered) - 2/3 cup to be powdered
Cocoa powder - 3 tsp
Instant coffee powder - 1 tsp (optional but recommended for darker colour)
Baking powder - 1 tsp
Cinnamon powder - 1/2 tsp
Ground ginger powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Cardamom powder - 1/2 tsp
Black raisins - 2 tbsp heaped
Red cherries dried - 2 tbsp heaped 
Buttermilk - 1 cup (1 cup fat milk + 1 tbsp lemon juice set aside for 10 mins)
Melted Butter - 1/2 cup
Vanilla extract - 2 tsp
Rum extract - 1 tsp (optional)

For the glaze/ icing 

Icing sugar/ powdered sugar - 1/2 cup
Cream - 1 tbsp (or 2 tsp milk)
Vanilla - 1/3 tsp


1. Pre-heat oven to 165 C for 10 mins. Line a muffin tray with papercups/ liners. 
2. Take 2 bowls in one add the dry ingredients - flour+baking powder + cocoa powder + instant coffee+powdered sugar+ raisins + cherries + cinnamon + ginger + nutmeg powder, mix well set aside.
3. In another bowl add buttermilk (or add milk + 1 tbsp of lemon juice and set aside for 10 mins) add melted butter + vanilla + rum mix well.
4. Make a well in the centre of the dry ingredients and add the wet ingredients and combine slowly using a wooden spoon/ spatula until there is no traces of flour left.
5. Now spoon/ scoop the mixture into the liners and bake in centre of oven for 25 mins checking at 20 mins with a toothpick. The toothpick should come clean.
6. Remove from oven and let the muffins cool down. 
7. Prepare the glaze or icing by combining icing sugar+ vanilla + cream/milk. Fill it to a cone/ icing bag and pipe as a cross over the muffins. *Make sure that the muffins are in room temperature while doing the icing else the icing will become runny.

Serve in your breakfast table & enjoy all the compliments :-)

Cooks Wisdom

Tip 1

1. A good tip to a soft muffin is under mixing, never overmix and scoop the batter immediately into the prepared liners.

Tip 2

2. Although I have used instant coffee the taste of which is not dominant as the spices take the lead. It adds color (darker) to the muffins

Tip 3

3. You can replace raisins to nuts or make the muffins plain. 

Tip 4 

4. You can go ahead and ice the muffins with cream cheese for a more amazing flavour.




  1. This is really mouthwatering pri and i want them all.

  2. Thise muffins look so pretty Priya! :) Very nicely baked and that simple icing on top must have been perfect :)

  3. Looks delish Priya, feel like to indulge in with a cup of filter coffee :)

  4. u baked beautifully.. very nice recipe

  5. Stunning muffins, prefect for Easter celebration.. Well done sis.

  6. Wonderful and tasty muffins, love their log shape :)


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Priya Ranjit