Abstract Flour confectionery is considered as one of the most popular food products. They can’t be included in the food ration of people leading a healthy lifestyle due to their chemical structure and nutritional value. The recent trend is to expand a range of flour confectionery products by imparting functional properties to them. The development of muffins with a reduced sugar and fat content is relevant taking into account the worldwide increase in the level of nutritional diseases (cardiovascular and oncological diseases, obesity, anemia, etc.). Improving the technology of confectionery products by introducing persimmon and feijoa into the formulation of processed products will make it possible to deal scientifically with the issue of the lack of confectionery products with the increased nutritional value and reduced calorie content. So it can improve their assortment and ensure widespread consumption in everyday life. The paper presents the research results concerning the development of technology for muffins enriched with iodine and iron. The paper also states the substantiation of the reduction in the prescription amount of sugar and substitution of margarine with a smaller amount of sunflower oil, as well as the introduction of persimmon puree and pieces of feijoa fruit into the recipe. The presented muffin is characterized by a high content of iodine, iron, calcium, magnesium, potassium and dietary fiber, as well as reduced by a third the content of added sugar and fat.