The research employed a quantitative experimental method to analyze how corn cob flour affects the taste of muffins and its influence on customer product ratings. The research tested five different treatment groups, which included Treatment A with all-purpose flour at 100%, Treatment B with 75% all-purpose flour and 25% corn cob flour, Treatment C with equal parts all-purpose flour and corn cob flour at 50% each, Treatment D with 25% all-purpose flour and 75% corn cob flour, and Treatment E with pure corn cob flour at 100%. The 50 panelists conducted sensory evaluation through the 9-point Hedonic Scale developed by Peryam and Pilgrim to evaluate appearance, aroma, taste, texture, and general acceptability. The researchers applied descriptive statistics through mean and standard deviation together with the Kruskal-Wallis H test for data analysis. Results showed that Treatments A and B received the highest ratings across most sensory attributes, while Treatment E received the lowest. The results showed a statistically important variation between the treatments (H = 68.769, p = .000) which proved that corn cob flour substitution levels had a significant impact on how people liked the muffins. The research demonstrated corn cob flour's ability to function as an environmentally friendly baking ingredient which should motivate scientists to explore new food products that utilize agro-industrial waste materials.