Black rice has been consumed from antique times by the people of Southeast Asian countries. It is said to be a nutrient-rich rice variety among all species of rice. The Phytochemicals present in it are the reason for its health-promoting properties. Muffins were prepared from black rice and refined wheat flour. The nutrient composition, anthocyanin content, and shelf-life stability were assessed. The prepared black rice muffin contained 81.89 % carbohydrates, 2.35% protein, and 3.25% fat. The shelf-life stability of the nutrients decreased on the eighth day from 81.89 to 77.56% carbohydrate and from 3.25% fat to 2.88%. Sensory analysis of the muffin by the panel gave an overall acceptance rate of 4.57 on a hedonic scale of 5 points. Muffins made of black rice and refined flour is a low-gluten snack that can be relished by all. No doubt muffins made of black rice can be guaranteed as a health-promoting functional food.