The sensory and mechanical characteristics of muffin using different levels (0, 20, 40, 60, 80 and 100％) of Glycyrrhiza radix extract were investigated. The lightness of crust and crumb of the muffins were significantly (p〈0.05) decreased, but the redness was increased with increasing content of Glycyrrhizae radix extract. The mechanical texture parameters, such as hardness, gumminess and chewiness, were significantly (p〈0.05) low in the groups with 40∼80％ Glycyrrhizae radix extract. With regard to the sensory evaluation, a brown crust, yellow crumbs, surface roughness, Glycyrrhizae radix flavor, roasted nutty taste, sweetness, bitterness and springiness of the muffins were significantly increases with increasing content of Glycyrrhizae radix extract. However, the hardness was significantly (p〈0.05) low without the addition of Giycyrrhizae radix extract, the overall acceptability was excellent in the group with the addition of 60％ Glycyrrhizae radix extract. As a result, with the addition of Glycyrrhizae radix extract to the muffin, the sensory and mechanical properties were improved therefore, Glycyrrhizae radix extract could be prepared as a useful functional additive to sugar free muffins.