Wheat Germ Muffins

Wheat Germ Muffins

3 Reviews
From: EatingWell Magazine, March/April 1999

Toasted wheat germ adds an almost nutty flavor to these quick and healthy muffins.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ½ cup plus 2 tablespoons toasted wheat germ, divided
  • ¼ cup plus 2 tablespoons packed light brown sugar, divided
  • 2 teaspoons salt
  • ½ teaspoon ground cinnamon, divided
  • 1½ cups all-purpose flour
  • 1 large egg
  • 1 cup buttermilk
  • 2 tablespoons canola oil
  • 2 teaspoons freshly grated orange zest
  • ¼ cup prune butter


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Combine 2 tablespoons wheat germ, 2 tablespoons brown sugar and ¼ teaspoon ground cinnamon in a small bowl.
  3. Combine flour, remaining ½ cup wheat germ, remaining ¼ cup brown sugar, salt and remaining ¼ teaspoon cinnamon in a large bowl. Whisk egg, buttermilk, oil and orange zest in another bowl; add to dry ingredients and stir until just combined.
  4. Drop 1 rounded tablespoon batter in each muffin cup. Top with 1 rounded teaspoon prune butter, then another tablespoon batter. Sprinkle tops with reserved wheat germ mixture.
  5. Bake until lightly browned, 15 to 17 minutes. Cool in the pan for 3 to 5 minutes. Serve warm.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 147 calories; 4 g fat(1 g sat); 1 g fiber; 24 g carbohydrates; 5 g protein; 69 mcg folate; 16 mg cholesterol; 10 g sugars; 41 IU vitamin A; 1 mg vitamin C; 34 mg calcium; 1 mg iron; 434 mg sodium; 115 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carbohydrate, ½ fat

Reviews 3

December 16, 2015
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By: EatingWell User
Too much Fuss to construct for the result I have grown up eating Wheat Germ Muffins, I will not ever make this receipt again they are like bricks and the taste is overwhelmed by the salt.. I double check after I mixed the batter and tasted. 2 tsp of salt is really toooo much. going back to my receipt and might add prune butter on the side when i serve them. Pros: Prune Butter A very nice touch Cons: TOOOOO salty, Very heavy. Last time to make this reciept.
August 13, 2013
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By: EatingWell User
I'm very proud of my mini hazelnut muffins. Being new to this healthy eating thing, I thought I would try baking. I went to my local supermarket to buy the ingredients as I wasn't sure what some of them were. They didn't have any wheatgerm or canola oil but this did not discourage me, I replaced wheatgerm with finely chopped hazelnuts and I put in just over a tablespoon of flora light instead of the oil. I obviously didn't read the instructions very clearly as I added everything together and whisked it. I missed when the salt went in and found the unopened packet on the kitchen table at the end. I ignored the plum butter again I didn't know what this was and neither did anyone at my local supermarket. My mix makes approx 54 mini muffins and they taste and smell amazing. Pros: It smells gorgeous and is light and fluffy. Cons: Wasn't very clear that I wasn't supposed to add the mix from the small bowl to the large bow
November 16, 2009
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By: EatingWell User
The muffins were very heavy . There was no baking soda or baking powder. The idea with plum butter was a good thing, if it wasn't so heavy.
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