Nutritional enhancement to improve the functionality of food products has gained momentum over the years. Therefore, identification and incorporation of inexpensive, easily available food sources with rich nutrients, antioxidants and medicinal benefits into different food products would serve as a big boon to the food industry. The dried leaves of Moringa oleifera (Drumstick tree) are one such source which holds great promise. For exploring its potential, the present study involved the incorporation of dried Moringa oleifera leaf powder (MOLP) into a popularly consumed food product like Muffin. Through the study, product optimization, analysis of physicochemical and functional content and storage study (sensory and microbiology) of moringa muffin was done in comparison with the control muffin. The product optimization with different concentrations of dried MOLP was done on the basis of preliminary (5%, 10% and 15%) and final (8%, 10% and 12%) sensory analysis (color & appearance, odor, texture, flavor and overall acceptability) with 9-point hedonic scale. The results concluded that muffin with 12% concentration was most preferred. The physicochemical and functional tests of optimized moringa muffin depicted a significant increase (p<0.05) in moisture (17.67%), ash (1.63%), protein (7.5g/100g), fat (15.04g/100g), iron (3.55mg/100g), calcium (55.06mg/100g), potassium (111.03mg/100g), beta carotene (12.999mg/100g) and vitamin C (37.5mg/100g) than the control muffin.