The current investigation was conducted with the goal of preparation of Muffins containing bajra flour (Pearl millet flour), Wheat flour and Jackfruit seed powder to determine the suitability, content of nutritional components, and proximate composition of the obtained product. A lowpriced familiar cereal crop bajra, therefore it is cost-effective. It may be used in place of available grains to build one's diet better healthful and nourishing. Muffins were prepared by combining wheat flour, flour of pearl millet and jackfruit seed powder. The different samples were prepared in various treatment viz., T0, T1, T2, T3 and T4 in the ratios of (Wheat flour: Pearl millet flour) 100:0, 80:20, 60:40, 40:60 and 20:80, respectively with the amount of jackfruit seed powder being fixed at 10%. The muffins were rated palatable using a nine-point hedonic scale. The amount of carbohydrate was found to be 50.02%, fat was observed to be 8.22%, protein, ash and moisture content was found to be 24.53%, 2.32% and 23.26%, respectively. The acidity was observed to be 1.49%, polyphenol content was found to be 99.73 (mg GAE/100gm), phytate and saponin content were observed to be 4.83 (mg/100 g) and 0.176 (mg/100g) in optimized Muffins. The outcome revealed that muffins prepared with bajra flour, wheat flour and jackfruit seed powder was found to be high in protein, fat, fiber than Muffins prepared with wheat flour. Addition of bajra flour and Jackfruit seed powder increased the nutritional composition of Muffins. Therefore, replacement of wheat flour with bajra flour and Jackfruit seed powder for making muffins is simple and helpful, and it was also highly received