Muffin, fruit
Common food
Photo: Wikipedia
A fruit muffin is a moist, tender quick bread studded with berries, apples, or other fruit pieces, offering a sweet, cake-like crumb with a slightly crisp top. Nutritionally, it's a calorie-dense treat, packing significant sugar and fat alongside its fruit content.
Calorie split: 5% protein · 57% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore fruit muffins for their comforting, nostalgic flavor and the delightful burst of juicy fruit in each bite. They are a beloved, versatile staple for breakfast, brunch, or a simple afternoon treat.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to blood sugar spikes and subsequent energy crashes. To mitigate this, pair a muffin with a source of protein or healthy fat (like Greek yogurt or nuts) and practice portion control by sharing or saving half for later.
Key benefits
- Provides quick energy from carbohydrates.
- Contains small amounts of dietary fiber from fruit pieces.
- Offers a convenient, portable snack or breakfast option.
- Can incorporate whole fruit for added vitamins and minerals.
- Satisfies sweet cravings in a portion-controlled format.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern muffin, a 'quick bread' leavened with baking powder, is distinct from the English muffin, which is a yeast-leavened, griddle-cooked bread.
Full nutrition (USDA data · scales with serving)
| Water | 25.0 g |
| Energy | 375 kcal |
| Protein | 4.5 g |
| Total lipid (fat) | 16.1 g |
| Carbohydrate, by difference | 53.0 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 31.5 g |
| Calcium, Ca | 44.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 146 mg |
| Potassium, K | 121 mg |
| Sodium, Na | 336 mg |
| Zinc, Zn | 0.37 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 8.2 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.16 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 48.0 ug |
| Folic acid | 36.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 73.0 ug |
| Choline, total | 92.5 mg |
| Vitamin B-12 | 0.16 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 21.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 37.0 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 39.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 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 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.84 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 4.7 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 8.1 g |
| PUFA 18:2 | 7.0 g |
| PUFA 18:3 | 1.1 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 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) | 0.01 g |
| Cholesterol | 30.0 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
Are fruit muffins considered healthy?
While they contain fruit, most commercial or bakery fruit muffins are high in added sugar, fat, and calories, making them more of an occasional treat than a health food. Homemade versions can be made healthier by using whole-grain flours, reducing sugar, and increasing fruit content.
How should I store leftover fruit muffins?
Store them in an airtight container at room temperature for 1-2 days. For longer storage, freeze them individually wrapped in plastic and placed in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
What's the difference between a muffin and a cupcake?
The main difference is in mixing method and frosting. Muffins are typically made with the 'muffin method' (wet and dry ingredients mixed separately) and are not frosted, while cupcakes are a mini cake, often frosted and sweeter.
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 3.75 kcal/g · 5% calories from protein · 1.1 g fiber · 31.5 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: 2.78 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.