The purpose of this study was to determine the physicochemical and sensory characteristics of muffins produced from mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch with various comparisons. A non-factorial completely randomized design (CRD) was used to make muffin from formulation of mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch (P) with ratio of 70%:15%:5%:5%:5%, 60%:20%:10%:5%:5%, 50%:25%:15%:5%:5%, 40%:30%:20%:5%:5%,30%:35%:25%:5%:5%,20%:40%:30%:5%:5%,10%:45%:35%:5%:5% and 100% wheat flour (control) which showed a very significant effect on the L value (brightness), ash content, protein content, crude fibre content, organoleptic colour, aroma, taste, and texture. The best quality muffin produced from the composite flour 50% mocaf, 25% orange sweet potato flour, 15% breadfruit flour, 5% orange sweet potato starch and 5% breadfruit starch.