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Muffins, American, not chocolate, retail

American-style muffins are individual baked cakes. The figures here describe shop-bought, non-chocolate varieties, including blueberry, cherry and toffee. They mainly provide carbohydrate and fat. Per 100g, they contain 48g of carbohydrate, including 28g of sugars, and 20g of fat, with an energy content of 1571 kJ.

Carbohydrate and fat supply energy for the body. The sugar and energy content may be relevant to people monitoring their intake, while salt and saturated fat are also worth noting. Values can vary between products, so packaging provides product-specific information. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

375 kcal

Energy

1571 kJ

Fat

20g

of which saturates

2.4g

Carbohydrate

48g

of which sugars

28g

Fibre

1.8g

Protein

5g

Salt

0.63g

Alcohol

0g

Water

25g

Cholesterol

46mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

26µg

Vitamin D

Trace

Vitamin E

2.4mg

Vitamin C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.1mg

Niacin (B3)

0.7mg

Vitamin B6

0.01mg

Vitamin B12

0.2µg

Folate

9µg

Calcium

64mg

Iron

1.1mg

Magnesium

10mg

Phosphorus

190mg

Potassium

114mg

Sodium

250mg

Zinc

0.6mg

Copper

0.12mg

Selenium

5µg

Other types of muffins

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Muffins, American, chocolate, retail

436 kcal

5.5g

25g

1g

Muffins, American style, chocolate chip, homemade

384 kcal

6.3g

18g

1.3g

Muffins, bran, homemade

263 kcal

8.2g

7g

9.2g

Muffins, English style, white

223 kcal

10g

1.9g

2.6g

Muffins, English style, white, toasted

261 kcal

11g

2.7g

3g

About these figures

Values are per 100g of the food as described (10 samples, 10 products, including blueberry, cherry, toffee). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published