The present study was to investigate the quality characteristics of the muffin made with legume flour (lentil bean, cowpea, mung bean or chickpea, respectively). The amylose content, pasting properties of the wheat flour or legume four, and the proximate compositions, color properties, texture properties, physical characteristic and sensory evaluation of the muffin made with legume flour were evaluated. Pasting viscosity of legume flour was much lower than that of wheat flour. The moisture, crude ash, and crude protein contents of muffin made with legume flour were higher than that with wheat flour. The lightness value of muffin was decreased by adding legume flour. The hardness of muffin made with legume flour was higher than that with wheat flour whereas springiness and cohesiveness of muffin made with legume flour was lower than that with wheat flour. The weight of muffin made with legume flour were higher than those with wheat flour, but the height and volume of muffin made with legume flour were lower than that with wheat flour. The scores of sensory evaluation showed that taste, aroma and texture of muffin with legume flour did not significantly change compared to that with wheat flour. The overall acceptability of muffin made with lentil or chickpea flour was similar to that with wheat flour. The results of this study could be effective to increase the nutritional nature of muffin made with legume flour.