The effects of barley bran substitution on the quality of sugar-snap cookie and muffin were investigated using physical tests and sensory evaluation. Barley bran contained 29.04% starch, 16.23% protein, and 8.57% lipid. They were formulated by substituting the flour with the barley bran of 0, 10, 20, and 30%. Increasing levels of barley bran substitution reduced cookie spread, lightness, top grain scores and other sensory qualities. Cookies with 10% barley bran substitution, however, were not significantly different from the control cookies in sensory characteristics, and cookies with 20% barley scored well above the minimum acceptance level of 5 on a 9-point scale. Although the barley bran decreased muffin volume and had a deleterious effect on crumb grain, muffins with 10% bran had acceptable sensory properties. The physical and sensory results indicated that barley bran could be added to cookie and muffin at replacement levels up to 20% without a large adverse effect on cookie and muffin quality.