Consumers increasingly look for bakery and confectionery products characterised by a taste they prefer. Malts are a source of hydrolytic enzymes that can be a technological additive to improve the nutritional, rheological and  sensory properties of the finished product. In the paper, there are presented possibilities of using the wheat and  barley malt as a technological additive to improve the quality of wheat, rye and oat muffins by increasing the  enzymatic activity of the flours analysed. The research study focused on the following: determining the optimum  amount of malts additives by setting the falling number parameter of the flours analysed at a level of 200 s,  organoleptic assessment, determining the physical parameters and examining the texture profile (TPA) of the  crumb of malt-enriched goods baked. It was shown that when adding wheat malt at a rate of 0.63 % of the flour  weight, a positive effect was reported as regards the physical characteristics of wheat muffins (the weight of  muffins increased 0.68 % and their volume 32.70 % compared to the control sample baked without any malts  added). In the organoleptic assessment it was noted, that the oat and wheat muffins enriched with the wheat malt  were characterised by the highest consumer acceptance (respectively: 4.26 points and 4.47 points on the 5-point  rating scale), while the texture features of crumple of the muffins analysed varied. It was found that the wheat  malt can be successfully used as an additive in the production of muffins, mainly wheat muffins. No improvement  was reported in the quality of muffins enriched with the barley malt.