This study evaluated the Corn starch modified to resistant starch by heat–moisture treatment (RS1), autoclaving treatment (RS2) and microwave treatment (RS3). The effects of these treatments on the resistant starch content, also, muffins incorporated with resistant starch and its physical characteristics (including volume, specific volume, weight loss and penetration depth), color parameters and sensory attributes were investigated. The resistant starch contents were increased by all modified methods comparing with control sample (wheat flour). The addition of all RS treatment increased the instrumental texture (penetrometer) of the muffins, but the lowest Softness values were shown by the RS1-containing samples. RS2-containing muffins were recorded the highest degree of weight loss in muffin samples. On the contrary, RS3-containing muffins showed a lighter color (L*, Chroma and intensity value significantly higher) in comparison to the control. Meanwhile, all muffin treatments did not differ significantly (P ≤ 0.05) in appearance, texture and flavor. On the other hand RS2-containing muffins showed the lowest sensory acceptability. So it can be suggested that resistant starch by heat–moisture and microwave treatment can be used in preparation of bakery products with good sensory and physical characteristics.