Muffin, English, with raisins
Common food
Photo: Wikipedia
An English muffin with raisins is a small, round, yeast-leavened bread with a characteristic nooks-and-crannies interior, studded with sweet, chewy raisins. It has a lightly crisp exterior and a soft, airy crumb, offering a delightful textural contrast. Nutritionally, it provides a quick energy boost from its carbohydrate content, with a modest amount of protein and fiber.
Calorie split: 14% protein · 80% carbs · 6% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, slightly sweet flavor and the satisfying chew of the raisins, which elevate the classic English muffin texture. Its versatility makes it a beloved base for both sweet toppings (like butter and jam) and savory breakfast sandwiches.
⚠️ Watch-outs & how to enjoy it better
The raisins and refined flour can lead to a quicker blood-sugar spike compared to whole-grain versions. Those monitoring sugar intake or with gluten sensitivities should be cautious. To counteract, pair it with a source of protein (like eggs or Greek yogurt) or healthy fat (like nut butter) to slow digestion, and consider a smaller portion.
Key benefits
- Provides quick-release energy from carbohydrates
- Contains dietary fiber from raisins and flour
- Offers a modest amount of plant-based protein
- Convenient, portable breakfast or snack option
- Raisins add natural sweetness and trace minerals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional English muffins are cooked on a griddle, not baked in an oven, which creates their signature flat top and bottom and distinct 'nooks and crannies' perfect for holding melted butter.
Full nutrition (USDA data · scales with serving)
| Water | 40.8 g |
| Energy | 234 kcal |
| Protein | 8.3 g |
| Total lipid (fat) | 1.6 g |
| Carbohydrate, by difference | 47.7 g |
| Fiber, total dietary | 3.6 g |
| Total Sugars | 9.7 g |
| Calcium, Ca | 153 mg |
| Iron, Fe | 3.8 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 93.0 mg |
| Potassium, K | 172 mg |
| Sodium, Na | 385 mg |
| Zinc, Zn | 0.98 mg |
| Copper, Cu | 0.15 mg |
| Selenium, Se | 20.2 ug |
| Vitamin C, total ascorbic acid | 1.8 mg |
| Thiamin | 0.44 mg |
| Riboflavin | 0.24 mg |
| Niacin | 3.7 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 85.0 ug |
| Folic acid | 50.0 ug |
| Folate, food | 36.0 ug |
| Folate, DFE | 119 ug |
| Choline, total | 15.5 mg |
| Vitamin B-12 | 0.04 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 0.29 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.67 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.27 g |
| SFA 18:0 | 0.29 g |
| Fatty acids, total monounsaturated | 0.35 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.35 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.45 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Muffins, blueberry, commercially prepared (Includes mini-muffins) — USDA does not publish this profile for Muffin.
| Tryptophan | 0.07 g |
| Threonine | 0.18 g |
| Isoleucine | 0.22 g |
| Leucine | 0.42 g |
| Lysine | 0.20 g |
| Methionine | 0.12 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.18 g |
| Valine | 0.26 g |
| Arginine | 0.24 g |
| Histidine | 0.13 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.32 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.19 g |
| Proline | 0.54 g |
| Serine | 0.30 g |
| Hydroxyproline | 0.00 g |
FAQ
How is it different from a regular English muffin?
The primary difference is the addition of raisins to the dough, which adds pockets of sweetness, a chewier texture, and a slightly higher sugar and calorie content per muffin.
Is it healthy?
It's a source of energy and some nutrients, but like many refined grain products, it's best enjoyed in moderation. Choosing a whole-wheat version or pairing it with protein and fiber can make it part of a balanced meal.
What's the best way to toast it?
Split it with a fork to preserve the nooks and crannies, then toast until the edges are golden. This maximizes the texture for holding butter, jam, or other toppings.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.34 kcal/g · 14% calories from protein · 3.6 g fiber · 9.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.