This study was conducted to examine the applicability of muffins and the optimal ratio of batter mixture by adding mugwort with various functions and physiological active substances. In result of examining the quality characteristics of muffins after adding frozen-dried mugwort powder by 0%, 1%, 3%, 5%, or 7%, the moisture retaining capacity of muffin batter was lowest with MPM0, the control group, and the deposition was highest at $17.94m{ell}$ with MPM0. The pH value of muffin batter was highest at 8.62 with MPM0 and moisture decreased significantly (p<0.001) when more mugwort powder was added to the sample. The brightness increased significantly (p<0.001) when the amount of frozen-dried mugwort powder decreased and redness and yellowness decreased when the addition of mugwort powder increased. The height and volume of mugwort muffins were lowest at 4.75 cm and $135.69m{ell}$ with MPM7 with the greatest value of frozen-dried mugwort powder. The loss at baking of mugwort muffins was lowest at 2.27% with MPM7. The hardness of mugwort muffins was highest with MPM7 with the highest mugwort powder content. Coagulation and resilience was highest at 0.64 with the MPM0 control group and the chewiness increased significantly (p<0.001) with greater amount of frozen-dried mugwort powder. The appearance of mugwort muffins was highest at 6.1 with MPM5 and the most preferable color and flavors were found with MPM3. Tenderness was highest with the MPM0 control group. Overall preferability was highest with MPM3 with 3% frozen-dried mugwort powder. When adding frozen-dried mugwort powder to muffins, the 3% and control groups mostly showed the highest values, whereas the 5% group and higher groups showed lower values.