 the study investigated the effects of various types of baking powders on the quality properties of muffins. It was found that the pH 16 formulation was the most suitable, as it had the highest pH value, 47.66 plus or minus 0.35, and lower moisture content, 24.31 plus or minus 0.18%. Additionally, the pH 16 sample had lower hardness, 12.34 plus or minus 0.34n, and lower crumb firmness, 1.84 plus or minus 0.01 than the control sample. Furthermore, the pH 16 sample did not show any significant difference from the control sample when stored or during sensory evaluation. This article was authored by Eduardo Rodriguez-Sandoval, Niza Cristina Otero-Guzman and Jorge Alexander Tabarres-Londano.