Starbucks Chocolate Muffin contains 412 kcal per muffin — 21% of the adult 2,000 kcal daily reference intake, 27% for a child aged 7 to 10, and 32% for a child aged 4 to 6. It is the highest calorie of the three muffins at Starbucks — above the Lemon Muffin at 399 kcal and the Blueberry Muffin at 381 kcal. The dark chocolate topping and dark chocolate chunks in the batter alongside the chocolate-enriched dough account for the higher calorie total compared to the other muffins.

Per muffin: 412 kcal, 17g fat (7.8g saturated), 60g carbohydrate (38g sugar), 5.9g protein, 0.62g salt. The saturated fat at 7.8g is 39% of the adult daily guideline of 20g. The sugar at 38g is 127% of the adult daily free sugar limit of 30g. The salt at 0.62g is 10% of the adult daily limit of 6g.

Starbucks Chocolate Muffin contains 38g of sugar per muffin — 9.5 teaspoons and 127% of the adult daily free sugar limit of 30g. For a child aged 4 to 6, this represents 200% of their daily free sugar limit — twice their entire daily allowance from a single muffin. For a child aged 7 to 10, it is 158% of their 24g daily limit. At 38g of sugar the Chocolate Muffin has more sugar than the Lemon Muffin at 34g and the Blueberry Muffin at 30g — making it the highest sugar muffin at Starbucks. The sugar comes from the caster sugar in the batter, the chocolate sauce or cocoa, the dark chocolate chunks and the chocolate topping. The NHS free sugar limit is 30g per day for adults, 24g for children aged 7 to 10, and 19g for children aged 4 to 6.

Starbucks Chocolate Muffin contains 0.62g of salt per muffin — 10% of the adult daily limit of 6g and 21% of the daily limit for a child aged 4 to 6. This is slightly lower than the Lemon Muffin at 0.73g but higher than the Blueberry Muffin. The salt comes from the raising agents in the batter — sodium bicarbonate and baking powder — and from the natural sodium in cocoa powder and dark chocolate, which contains more sodium per gram than milk chocolate.

Starbucks Chocolate Muffin contains 7.8g of saturated fat per muffin — 39% of the adult daily guideline of 20g and 49% for a child aged 4 to 6. Like the other muffins, this uses an oil-based batter rather than butter, which keeps the saturated fat lower than comparable butter-based items. The 7.8g saturated fat comes from the oil in the batter, the dark chocolate chunks and the chocolate topping — cocoa butter in chocolate contributes saturated fat even when the overall fat profile of the muffin uses unsaturated oil as its primary fat.

Starbucks Chocolate Muffin contains 5.9g of protein per muffin — 12% of the adult daily reference intake of 50g. The protein comes from the eggs in the batter, the wheat flour and the milk in the recipe. At 5.9g for 412 kcal it is the highest protein of the three Starbucks muffins, though still a low protein-to-calorie ratio overall. The cocoa solids in the dark chocolate contribute a small amount of protein relative to the total.

Yes. NOVA 4, ultra-processed. The dark chocolate chunks and chocolate topping contain soya lecithin as an emulsifier. The muffin batter contains emulsifiers, modified starch as a moisture retention agent and raising agents including sodium bicarbonate and diphosphates. Chocolate flavouring may also be used alongside cocoa to intensify the flavour. These industrial additives across the chocolate components and batter determine the NOVA 4 classification.

Starbucks Chocolate Muffin contains wheat/gluten, milk, egg and soya as declared allergens — four allergens. The wheat comes from the wheat flour in the muffin batter. The milk comes from the milk in the batter and the milk solids in the chocolate. The egg comes from the whole eggs in the batter. The soya comes from the soya lecithin in the dark chocolate chunks and topping. It does not contain peanuts, tree nuts, fish, shellfish, celery, mustard, sesame, lupin or molluscs. Always tell your barista if you have a severe allergy before ordering.

Yes. Starbucks Chocolate Muffin is suitable for vegetarians. It contains no meat or fish. It is not suitable for vegans as it contains milk and eggs. It is also not suitable for those with wheat, milk, egg or soya allergies. Like the Lemon and Blueberry Muffins it contains no tree nuts, making it more accessible on allergen grounds than the Triple Chocolate Brownie.

At 38g of sugar — 200% of the daily free sugar limit for a child aged 4 to 6 — the Chocolate Muffin provides twice their entire daily free sugar allowance in a single item. At 412 kcal it represents 32% of their daily calorie need. The 7.8g saturated fat uses 49% of their daily guideline. It is not appropriate for children as a snack or treat on sugar grounds, and is the highest sugar of the three muffin options. For children, the Classic Porridge, Egg White Bites or Kettle Lightly Salted Crisps are far more appropriate choices.

The Chocolate Muffin contains 412 kcal versus 418 kcal in the Triple Chocolate Brownie — essentially identical on calories. Sugar is higher at 38g versus 33g. Saturated fat is significantly lower at 7.8g versus 16g — the oil-based muffin recipe versus the butter-based brownie recipe drives this difference. The Muffin has four allergens versus five in the Brownie — no tree nuts in the Muffin. For lower saturated fat the Chocolate Muffin is the better choice; for lower sugar the Brownie is better, though both exceed the adult daily free sugar limit.

At 38g of sugar the Chocolate Muffin already exceeds the adult daily free sugar limit of 30g before any drink is added. A plain Cappuccino or Flat White adds 9-12g from milk, taking the total to 47-50g. A Caramel Macchiato adds 23g bringing the total to 61g. A Grande Caramel Frappuccino at 48g takes the total to 86g. Only an unsweetened Americano, flat white or herbal tea at zero sugar limits the additional sugar contribution. The Chocolate Muffin is one of the items at Starbucks where even a plain milk coffee pushes the daily total substantially over the adult daily limit.

The Starbucks Chocolate Muffin contains 38g of sugar versus 34g in the Lemon Muffin — 4g more. The difference comes from two factors: cocoa powder and dark chocolate are bitter and require more added sugar to balance the flavour than a lemon-flavoured batter, and the dark chocolate chunks and chocolate topping each contain their own sugar which adds to the total beyond what the batter alone contributes. Lemon flavouring works with less added sugar because the tartness of lemon juice or flavouring naturally complements lower sweetness levels, while chocolate requires more sugar to be palatably sweet.

Starbucks Chocolate Muffin is the highest calorie and highest sugar of the three muffin options, and the highest sugar item at Starbucks alongside the White Chocolate Cherry Blondie at 38g. At 7.8g saturated fat it is lower in saturated fat than most butter-based cakes. It has four declared allergens with no tree nuts. It is suitable for vegetarians but not vegans. For those choosing between the three muffins, the Chocolate Muffin is the most indulgent on both calories and sugar — if choosing a muffin on nutritional grounds, the Blueberry Muffin at 381 kcal and 30g sugar is the better option.