Background: Grape seed oil (GSO) is gaining popularity as a functional food due to its substantial levels of hydrophilic and lipohilic constituents including phenolic compounds and phytosterols. The study aimed to assess the organoleptic, nutritional and antioxidant properties of muffins developed by replacing vegetable oil with GSO. Methods: Product Development: Standard Muffins were prepared using 60ml of vegetable oil (VO) and Variation-I, II and III were formulated by replacing VO with GSO at 10%,15% and 20% respectively. Organoleptic evaluation: Organoleptic properties of the developed muffins were assessed by 30 semi-trained panelists using 9-point hedonic scale. Proximate Analysis: Standard AOAC methods were used to analyze total fat, protein, carbohydrates, crude fiber and moisture content. Antioxidant Capacity Estimation: Total Phenolic content and DPPH radical scavenging activity were determined.