Plum Wheat Germ Muffins with Streusel Topping

plum muffin.jpg

Fall has officially arrived and I am excited for all the comfort cooking and baking associated with the season. Summer was really busy all the way into September, but I finally had a weekend to relax and catch up on errands. Errands that included baking, of course. Usually I’m in the mood for pumpkin at the first hint of fall, but instead, I felt like making something with plums. And so, Saturday morning I made my way to the Farmer’s Market and picked up a bunch and rushed back home to bake. Check out the recipe below:

Plum Wheat Germ Muffins With Streusel Topping


Muffin batter

  • 1.5-2 cups chopped Italian plums

  • 1 tbsp maple syrup

  • 1.5 c flour

  • 1 c wheat germ

  • 1/2 c packed brown sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp lemon zest

  • 1/4 tsp salt

  • 2 eggs

  • 3/4 c milk

  • 1/4 cup vegetable oil

  • 2 tbsp maple syrup

  • 1 tsp vanilla

Streusel Topping

  • 1/2 c flour

  • 1/4 c brown sugar

  • 1/4 cup large flake oats

  • 4 tbsp unsalted butter


  1. Chop plums and coat in 1 tbsp of maple syrup. Set aside.

  2. Mix the flour, wheat germ, brown sugar, baking soda, baking powder, lemon zest, and salt together in a bowl.

  3. In another bowl, whisk the eggs, milk, oil, maple syrup, and vanilla.

  4. Mix wet ingredients into dry ingredients. Fold in the plums.

  5. For the topping, hand mix the flour, brown sugar, coats, butter and salt until a crumble forms. Sprinkle on top of each muffin.

  6. Cook for 350 degrees for 20-25 minutes.

Makes 12 large cupcakes.


xo Michelle