The quality characteristics of muffins prepared with hesperetin (0.2, 0.4 or 0.8%), a flavonoid, were evaluated. There were no significant differences in volumes and heights of the muffins due to the various additions of hesperetin, or in the L, a and b values of the crust and crumb of the various muffin groups. The sweetness of the muffins containing the highest level of hesperetin (0.8%) gave the highest scores in the sensory test. A stepwise regression analysis showed the sweetness and after taste were the significant factors affecting the overall preference for the muffins. Therefore, hesperetin may be useful as a muffin additive as its addition did not impair the sensory characteristics of the muffins.