The present study was conducted for formulating muffin with substitution of sugar with non-organic jaggery and organic jaggery in different formulation and nutritional analysis of selected and accepted muffins. In little millet jaggery based muffins, 100 per cent non-organic jaggery and 120 per cent organic jaggery was selected and accepted. On futher evaluation the overall acceptability was 8.38 ± 0.73 and 7.73 ± 0.89 for sugar based and non-organic based little millet muffin respectively. However at 120 per cent of organic jaggery the level of incorporation, acceptability was higher and had an acceptability index of 81.98. The findings revealed that, among the two types of jaggery, calcium and potassium was higher in non- organic (268.45 mg/100g, 354.7 mg/100g) while phosphorus was higher in organic jaggery (181.5 mg/100g) based little millet muffin. Iron content did not vary between the two types of jaggery (2.5 and 2.6 mg/100 g).Both little millet jaggery muffins were accepted.