I have refined this recipe to match the taste and texture of Eaton’s wheat germ muffins served in Montreal. As it has been years since I last tasted the originals, these more than satisfy my cravings.

I have replaced regular flour with oat flour to address my health concerns. You can use pastry, cake, or whole wheat flour interchangeably and make other adjustments to suit you. I sometimes add golden raisins; I recall that Eaton’s did not always include raisins.

If I recall correctly, my original recipe had corn oil instead of butter. Still, I prefer adding butter to the batter, which reduces or eliminates (rarely) slathering butter. I am not judging.

Wheat Germ muffins
Wheat Germ muffins
Wheat Germ muffins

Eaton’s Wheat Germ Muffins

This is a copycat version that I find tastes as close as possible to the original served at Eaton's Montreal 9th Floor Restaurant
Prep Time 20 minutes
Cook Time 25 minutes
Course accompaniment, muffin, Side Dish, Snack
Cuisine English Canadian


  • 1 Muffin Tray liners optional


  • 1/4 cups oat flour All-purpose can be used
  • 3/4  cup wheat germ
  • 1/4 cup packed light brown sugar Raw sugar may be substituted
  • 1/4 cup honey
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup milk I have used both whole and 1% without any noticeable difference. I used buttermilk in the video.
  • 1/4 cup melted unsalted cooled butter


  •  Preheat your oven to 400F (205C)
  •  In a large bowl, sift your oat flour and then add the wheat germ, brown sugar and baking powder
  • In a small bowl, beat your egg and then add the honey and melted butter; mix well until fully combined, add the milk
  • Pour the wet ingredients into the dry by making a well in the centre. Mix until there are no streaks of oil and dry ingredients are fully integrated
  • Spoon into your muffin tray. (If not using liners, spray first with cooking spray)
  • Bake in your preheated oven for 25 minutes, but start checking for doneness at 15 minutes. They should be golden brown.
  • Remove the muffins after cooling for 10 minutes in the pan and transfer to a wire rack
Keyword Eaton’s 9th Floor, eaton’s EATON, healthy, le 9ieme, muffin, wheat germ
Tried this recipe?Let us know how it was!

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Craving the nostalgic taste of Eaton's wheat germ muffins from Montreal? I've perfected a recipe that captures the same deliciousness, with a healthy twist. Swapping regular flour for oat flour, these muffins cater to health-conscious eaters while keeping the original flavor intact. You can also use pastry, cake, or whole wheat flour and adjust the recipe to your liking. Sometimes, I even add golden raisins, although Eaton's version didn't always include them. My initial recipe called for corn oil, but I've found that using butter in the batter enhances the richness, reducing the need for extra butter on top. Enjoy these muffins guilt-free and relive the delightful memories of Eaton's!
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