The purpose of this study was to determine the optimal composite recipe of rice muffin using three different amounts of Chinese artichoke (Stachys sieboldii MIQ) powder, brown sugar, and egg. Response surface methodology (RSM) was used to obtain 16 experimental points (including three replicates of Chinese artichoke powder, brown sugar, and egg), and the Chinese artichoke rice muffin formulation was optimized using rheology. The results of the sensory evaluation showed very significant values for color, texture, sweetness, and overall quality (P＜0.05). The results of the color, texture, and chemical analyses showed significant values for crumb redness (P＜0.01), crumb yellowness (P＜0.05), crust redness (P＜0.05), crust yellowness (P ＜0.001), crust lightness (P＜0.05), adhesiveness (P＜0.01), springiness (P＜0.001), gumminess (P＜0.01), cohesiveness (P＜0.05), moisture content (P＜0.05), and sweetness (P＜0.05). As a result, optimum formulations obtained by numerical and graphical methods were found to be 8.28 g of Chinese artichoke powder, 66.20 g of brown sugar, 111.72 g of sticky rice powder, 30 g of rice powder, and 59.37 g of egg.