In order to develop the functional muffin prepared with different levels of sprouted brown rice flour (SERF), the mixing conditions of SERF, butter and water were optimized by response surface methodology(RSM), using central composite design with 3 variables and 5 levels. The result of three-dimensional plot was showed that decrease of SBRF content increased the volume, maximum length, crumb grain, moistness and overall quality of muffin. The overall quality of the functional muffin was maximized under the preparing condition of 31.49g SBRF(15% of flour used), 85.36g butter, and 123.86g water. Moreover, the optimum conditions for preparing muffin were as follow : 29.95g, 81,24g, 120.45g for volume ; 23.67g, 88.18g, 118.24g for maximum length ; 38.44g, 63.38g, 117.26g for flavor ; 29.86g, 93.04g, 126.42g for taste ; and 55.43g, 94.40g, 133.61g for moistness. The range of optimum preparing conditions for the functional muffin in consideration of the physical and sensory characteristics were shown to the 30~40g as SBRF, 80~90g as butter, and 120~30g as water.