Karachi BakeryCakes & Pastries

Karachi Bakery Vanilla Muffins

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Summary

Karachi Bakery Vanilla Muffins are soft packaged sponge muffins made from a cake mix, sugar, syrup and palm oil, but no vanilla is listed, only vanilla flavouring. It scores [L]DC4: nutrition is low because of the refined base, ingredients lose points for flavouring and several emulsifiers and gums, and risk is high on saturated fat and sugar. A treat for now and then.

Full summary

Karachi Bakery Vanilla Muffins

Karachi Bakery Vanilla Muffins scores [L]DC4 on CleanPlate: nutrition D, ingredients C, load risk 4.

The [L] flag means the name or pack promises more than the ingredient list delivers.

26%30%37%

Tap a slice or a name to see what it is made of.

Share of calories, per 100 g

  • Protein: 6.7 g per 100 g, 6% of the calories.
  • Carbs (not counting sugars and fibre): 29.2 g per 100 g, 26% of the calories.
  • Sugars: 33.7 g per 100 g, 30% of the calories, of which 16 g is added.
  • Fat: 18.3 g per 100 g, 37% of the calories, of which 10.9 g is saturated.
  • Fibre: 3.5 g per 100 g, 2% of the calories (fibre counts at 2 kcal per gram).
Added sugar16 g
Saturated fat10.9 g
Sodium130 mg

The tick is the “high” line

Watch
High added sugar (16g per 100g); High saturated fat (10.9g)
In its favour
Source of fibre
On the pack
3 claims checked: 1 holds, 1 needs care, 1 is misleading

Last reviewed October 29, 2026

Ingredients, decoded

5 listed
  • Cake Concentrate
    • Refined Wheat Flour (Maida)
    • Milk Solids
    • Starch
    • Sugar
    • Baking Powder
    • Emulsifier Or Stabilizer (INS 471, INS 481(i), INS 415, INS 475, INS 412)
    • Dextrose
    • Salt
    • Preservatives (INS 200)
    • Natural & Artificial Ethyl Vanillin Flavours
    • Acidity Regulator INS 330
  • Water
  • Sugar
  • Invert Syrup
  • Edible Vegetable Oil
High concernModerate concernLow concernNo concernIn label order. Tap a highlighted one to learn more. How we rate additives
Karachi Bakery Vanilla Muffins pack, front view

6½ teaspoons of sugar in every 100 g · 33.7 g total sugar, 5 g a teaspoon

LPack claim not backed upHigh sugarHigh saturated fatHigh calories (over 400 kcal per 100 g)Nutrition per 100 g
DNutrition densityCIngredient integrity4Load risk
Nutrition facts
Energy457 kcal
Protein6.7 g
Carbohydrates66.4 g
Total sugars33.7 g
Added sugars16 g
Dietary fibre3.5 g
Total fat18.3 g
Saturated fat10.9 g
Trans fat0 g
Cholesterol0.1 mg
Sodium130 mg
Highlighted values exceed FSSAI and UK FSA front of pack thresholds.

Think this score is wrong?

What to know about Karachi Bakery Vanilla Muffins

A vanilla muffin with no vanilla in the list

A packaged vanilla sponge muffin built from a cake concentrate (refined wheat flour, milk solids, starch, sugar, dextrose, baking powder, emulsifiers and gums, a preservative and flavouring), then water, more sugar, invert syrup and palm oil. It is bought as a ready-to-eat bakery treat with tea or as a lunchbox extra. No ingredient percentages are declared.

One piece is about 27 g, and the pack counts about three pieces to a box. Per 100 g the muffin has 457 kcal, 6.72 g protein, 3.5 g fibre, 18.25 g fat and 130 mg sodium. Per piece that is about 123 kcal, 1.8 g protein and 2.9 g saturated fat. Sugar is the other cost: 33.68 g total sugar per 100 g, from sugar, dextrose and invert syrup.

The name promises vanilla, but the list has no vanilla, only natural and artificial ethyl vanillin flavours, and that sets the [L] flag. The pack's other front line is "Quality & Goodness since 1953", which is a brand statement, not a nutrition one. CleanPlate scores it [L]DC4.

Does Karachi Bakery Vanilla Muffins live up to its claims?

The vanilla in the name does not hold: no vanilla is listed, only natural and artificial ethyl vanillin flavours. The 90-day shelf life is explained by the sorbic acid preservative on the list.

  • Product name

    “Vanilla Muffins”

    Misleading

    No vanilla is listed. The flavour comes from natural and artificial ethyl vanillin flavours, which is why the product carries the [L] flag.

  • On the pack

    “Quality & Goodness since 1953”

    Be careful

    This is a brand heritage line, not a nutrition claim. The muffin has 10.88 g saturated fat and 33.68 g total sugar per 100 g.

  • Retail listing

    “Shelf Life: 90 days”

    Holds

    Sorbic acid (200) is listed as the preservative, which fits a long shelf life for a soft muffin. The pack says to eat it the same day once opened.

Why Karachi Bakery Vanilla Muffins scores [L]DC4

Nutrition is a D on 6.72 g protein and 3.5 g fibre per 100 g. Ingredients are a C, held back by flavouring, gums, emulsifiers and the missing vanilla. Risk is a 4, driven by 10.88 g saturated fat per 100 g.

How we score →
01 Nutrition densityA to E
D

Low nutrient density

Protein
6.7 g
Fibre
3.5 g
Vitamins and minerals
None declared
Energy
457 kcal

01 Nutrition density: why D

Protein is 6.72 g per 100 g and fibre 3.5 g, which is modest for a refined-flour sponge. In one 27 g muffin that is about 1.8 g protein and 0.95 g fibre, and the protein comes largely from milk solids and wheat flour.

No vitamins or minerals are declared, so nothing adds to the grade beyond protein and fibre. Energy is 457 kcal per 100 g, mostly from refined carbohydrate and fat.

Scored on protein, fibre and twelve vitamins and minerals, against the Codex and FSSAI "source" and "high" levels, per 100 g and per 100 kcal. Protein also has to supply at least 12.5% of the calories to count, and 25% for full credit.

02 Ingredient integrityA to E
C

Mixed processing and additives

Base
Cake Concentrate, Milk Solids...
Main fat
Edible Vegetable Oil
Sweeteners
3 types
Additives
7
Flagged
Maida, Palm oil
Artificial flavour or colour
Yes

02 Ingredient integrity: why C

A cake concentrate of refined flour, milk solids, starch and sugar leads the list. The additive load costs ingredient points: nature-identical and artificial flavouring, guar gum (412), xanthan gum (415), mono- and diglycerides (471), polyglycerol esters (475) and sodium stearoyl lactylate (481) each cost points. Sorbic acid (200) and citric acid (330) cost nothing.

The name says vanilla, and the list has none, only ethyl vanillin flavours. That is a hollow label promise and costs ingredient points. No hydrogenated fat is listed, so the declared 0 g trans fat is accepted. No ingredient percentages are given.

Scored on how processed the ingredients are, which additives are used and why, and whether the label keeps its promises.

03 Load risk1 to 5
4

High risk

Added sugar
16 g
Sodium
130 mg
Saturated fat
10.9 g
Trans fat
0 g

03 Load risk: why 4

Saturated fat is the largest part of the risk number: 10.88 g per 100 g, more than twice the 5 g high line, from palm oil and palmolein. One muffin has about 2.9 g.

Sugar is next. The declared added sugar is 16 g per 100 g, but because invert syrup is listed, free sugar is counted at 27.4 g per 100 g. Energy adds a smaller share, and sodium at 130 mg per 100 g is low. Trans fat is 0 g.

Scored on free sugar, sodium, saturated fat and trans fat, each weighed by how strong the evidence of harm is.

[L] The name or pack claims promise more than the ingredient list delivers. See Claims vs reality.

Red flags

  • Red flag: High added sugar (16g per 100g)
  • Red flag: High saturated fat (10.9g)
  • Red flag: Refined flour (maida) base
  • Red flag: Palm oil listed

Green flags

  • Green flag: Source of fibre

What's in Karachi Bakery Vanilla Muffins?

A cake concentrate of refined flour, milk solids, starch and sugar leads, followed by water, sugar, invert syrup and palm oil. Watch the saturated fat, the sweeteners and the flavouring.

The ingredient list, read for you

The cake concentrate comes first: refined wheat flour (maida), milk solids, starch and sugar, with baking powder, dextrose and salt. Emulsifiers and stabilisers (471, 481(i), 415, 475, 412) keep the crumb soft, sorbic acid (200) preserves it, citric acid (330) adjusts acidity, and ethyl vanillin flavours give the vanilla taste.

After the concentrate come water, sugar, invert syrup and palm oil with palmolein. Sweetness is spread across sugar, dextrose and invert syrup, and the fat is palm-based. No percentages are declared, so the exact shares are not known.

Ingredients to watch

  • Saturated fatConcern

    10.88 g per 100 g from palm oil and palmolein, over twice the 5 g high line. One muffin has about 2.9 g.

  • Vanilla named, not listedConcern

    The list has natural and artificial ethyl vanillin flavours but no vanilla. This hollow promise costs ingredient points.

  • SugarsWorth watching

    33.68 g total sugar per 100 g, from sugar, dextrose and invert syrup. Free sugar is counted at 27.4 g per 100 g, about 7.4 g in one muffin.

  • Emulsifiers and gumsWorth watching

    Guar gum (412), xanthan gum (415), mono- and diglycerides (471), polyglycerol esters (475) and sodium stearoyl lactylate (481) each cost ingredient points.

  • Sodium and trans fatFine

    Sodium is 130 mg per 100 g, about 35 mg per muffin, and trans fat is declared as 0 g with no hydrogenated fat listed.

What it doesn’t have

  • No vitamins or minerals are declared on the panel.
  • No percentages are given for any ingredient, including the sugars and the palm oil.

Who should eat Karachi Bakery Vanilla Muffins?

An occasional treat for most adults. Rarely for anyone managing blood sugar, and occasionally for children and for weight management, because of the saturated fat and sugar.

  • Most adultsOccasionally

    10.88 g saturated fat per 100 g, about 2.9 g in one muffin.

  • ChildrenOccasionally

    Sweet, with 27.4 g free sugar per 100 g and little protein or fibre.

  • Diabetes or prediabetesRarely

    Refined flour plus three sweeteners, about 7.4 g free sugar per muffin.

  • Weight managementOccasionally

    About 123 kcal a muffin, but 457 kcal per 100 g and little fibre.

Karachi Bakery Vanilla Muffins: common questions

What is the CleanPlate score of Karachi Bakery Vanilla Muffins?

Karachi Bakery Vanilla Muffins are soft packaged sponge muffins made from a cake mix, sugar, syrup and palm oil, but no vanilla is listed, only vanilla flavouring. It scores [L]DC4: nutrition is low because of the refined base, ingredients lose points for flavouring and several emulsifiers and gums, and risk is high on saturated fat and sugar. A treat for now and then. Nutrition D, ingredients C, load risk 4; nutrition and ingredients run A to E, risk runs 1 to 5, and A and 1 are best.

How many calories and how much protein are in Karachi Bakery Vanilla Muffins?

Per 100 g, Karachi Bakery Vanilla Muffins has 457 kcal, 6.7 g protein, 66.4 g carbohydrate, 18.3 g fat and 10.9 g saturated fat. One serve (1 muffin, about 27 g) has 123 kcal and 1.8 g protein.

What are the ingredients in Karachi Bakery Vanilla Muffins?

5 ingredients, in label order: Cake Concentrate (Refined Wheat Flour (Maida), Milk Solids, Starch, Sugar, Baking Powder, Emulsifier Or Stabilizer (INS 471, INS 481(i), INS 415, INS 475, INS 412), Dextrose, Salt, Preservatives (INS 200), Natural & Artificial Ethyl Vanillin Flavours, Acidity Regulator INS 330), Water, Sugar, Invert Syrup, Edible Vegetable Oil (Palm Oil, Palmolien Oil). Flagged: Maida (low concern), Palm oil (low concern).

Does Karachi Bakery Vanilla Muffins live up to its claims?

3 claims checked: 1 holds, 1 needs care, 1 is misleading. "Vanilla Muffins" is misleading: No vanilla is listed. The flavour comes from natural and artificial ethyl vanillin flavours, which is why the product carries the [L] flag. "Quality & Goodness since 1953" needs care: This is a brand heritage line, not a nutrition claim. The muffin has 10.88 g saturated fat and 33.68 g total sugar per 100 g.

Who should limit Karachi Bakery Vanilla Muffins?

Most adults: occasionally. 10.88 g saturated fat per 100 g, about 2.9 g in one muffin. Children: occasionally. Sweet, with 27.4 g free sugar per 100 g and little protein or fibre. Diabetes or prediabetes: rarely. Refined flour plus three sweeteners, about 7.4 g free sugar per muffin.

How much sugar, salt and saturated fat does Karachi Bakery Vanilla Muffins have?

Per 100 g, Karachi Bakery Vanilla Muffins has 16 g added sugar, 130 mg sodium (about 0.3 g salt) and 10.9 g saturated fat. The FSSAI and UK FSA "high" lines are 10 g added sugar, 600 mg sodium and 5 g saturated fat per 100 g. It is high in sugar and saturated fat.

Last reviewed October 29, 2026. Scored with the CleanPlate method from the published label. Spotted a mistake? .

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