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Thomas' English Muffins Nutrition Information

author image Sheila Viswanathan
Sheila Viswanathan is a nutrition professional with three years of experience teaching individuals of all ages about healthy eating and general nutrition. In addition to holding a doctoral degree in nutrition and public health from Columbia University, Viswanathan is also a registered dietitian. She has written for various online publications, as well as scientific journals since 2005.
Thomas' English Muffins Nutrition Information
Close-up of an English muffin with peanut butter on it. Photo Credit MSPhotographic/iStock/Getty Images

English muffins are a grain product typically eaten as part of breakfast. Thomas' English Muffins, manufactured by George Weston Bakeries Inc., is one of the most popular brands of English muffins in the United States. In addition to the original version, Thomas' also carries a line of flavored and hearty grain muffins. Below is nutritional information on the original line of Thomas' English Muffins.


Carbohydrates are the main nutrient in Thomas English muffins, with each slice containing 26g. This means the average person who eats a full muffin will meet about 20 percent of their carbohydrate needs for the day. The original version of the muffin has no dietary fiber, but other versions (particularly hearty grain) will be richer in this nutrient.


Thomas' English muffins contain almost 400mg of sodium per muffin. Comparing this amount with the daily recommended amount of 2,400mg shows it is slightly high in sodium. Because it's so easy to pile up sodium throughout the day, it's important to keep sodium content of foods in mind.

Other Nutrients

Thomas' muffins are low in fat and cholesterol, and provide a small amount of protein. They also contain little in the way of vitamins and minerals, with the exception of calcium.


The primary ingredients of these muffins are unbleached enriched wheat flour, water, yeast, buttermilk and farina. The product has been enriched with iron and B vitamins, which means these nutrients were not originally in the flour and were added to the dough. These muffins contain high fructose corn syrup, soy lecithin, calcium propionate and calcium carbonate as well.

Menu Ideas

There are a variety of ways to prepare English muffins. Some classic preparations include toasting the muffin and eating it with jelly, or filling the two halves with egg and cheese and eating it as a sandwich.

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