Nowadays, eating fine bakery pastries is very popular. Muffins, which are usually made from white wheat flour, are one of them. In order to change or increase the nutritional value, the product can be enriched by the addition of various ingredients. Hemp seeds contain 25–35 % fat, 20–25 % protein, 20–30 % carbohydrates, and various vitamins and minerals, including calcium, zinc, magnesium, phosphorus, potassium, sulfur, and iron. As part of the master's thesis, we prepared muffins where we replaced wheat flour in various concentrations with ground hemp seeds. We examined how the additive affects the basic chemical composition, rheological, sensory properties, and fatty acid composition of the muffins. The experiment was performed in three repetitions. The obtained results showed that the maximum 40 % replacement of wheat flour with ground hemp seeds was still acceptable from a sensory and rheological point of view. Muffins also improved their fatty acid composition, mainly due to an increase in polyunsaturated fatty acids. Linoleic acid (n-6) and n-3 alpha linolenic acid (n-3) were represented in the largest proportion.
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