Wheat Germ Crunch Muffins
Submitted by Lladina
Nutty wheat germ crunch muffins with a toasty golden top, ready in 45 minutes. A versatile base recipe with built-in variations for apple cinnamon, berry, jam-filled, and dried fruit muffins.
YIELD
12 muffinsPREP
25 minCOOK
20 minREADY
45 minOne batter, four ways to play. These wheat germ muffins start with a simple, no-fuss base that bakes up with a golden crunch on top from a generous sprinkle of wheat germ before they hit the oven.
The crumb is tender and lightly sweet, with that toasty, nutty flavor wheat germ brings to everything it touches. Mix just until the dry ingredients are moistened and resist the urge to over-stir.
Variations
- Apple Cinnamon: Fold in finely chopped apple and a teaspoon of cinnamon for a warm autumn twist
- Jam-Filled: Spoon batter halfway, drop a teaspoon of your favorite jam in the center, then top with more batter for a hidden fruity surprise
- Berry: Toss in fresh or frozen blueberries, raspberries, or blackberries with a little lemon zest
Pro Tips
- Fill each cup only two-thirds full for muffins that dome nicely instead of spreading flat
- Don’t thaw frozen berries before adding them; frozen fruit holds its shape better during baking
- These freeze well for up to a month; reheat in the oven for a few minutes to bring back that fresh-baked crunch
Ingredients
Directions
Heat oven to 400℉ (200℃).
Line 12 medium muffin cups with paper baking cups or spray the bottoms with non-stick cooking spray.
Combine the first 5 ingredients; mix well.
Add the combined milk, melted margarine and egg; mix just until the dry ingredients are moistened.
Fill the muffin cups ⅔ full. Sprinkle with wheat germ.
Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean.
Serve warm.
Variations: Apple Cinnamon Muffins: Add ¾ cup finely-chopped apple and 1 teaspoon cinnamon to the dry ingredients.
Jam-filled Muffins: Fill the muffin cups ½ full with batter. Spoon 1 teaspoon jam (any flavor) into the center of each muffin; top with the remaining batter.
Dried Fruit Muffins: Add ½ cup of any one of the following dried fruits to the dry ingredients: raisins, cherries, blueberries, cranberries, chopped dates or diced dried mixed fruits.
Berry Good Muffins: Add ¾ cup fresh or frozen berries (do not thaw) and ¾ teaspoon grated lemon peel to the dry ingredients.
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