Low Sodium Chocolate Muffins
Indulge guilt-free with these irresistibly moist and fluffy Low Sodium Chocolate Muffins, a perfect treat for chocolate lovers seeking a healthier option. Made with unsweetened cocoa powder and studded with rich dark chocolate chips, these muffins are packed with decadent flavor without relying on excessive sodium. The recipe features easy-to-find ingredients like unsalted butter, low-fat milk, and vanilla extract, making it approachable for both beginner and seasoned bakers. With a quick prep time of just 15 minutes and a bake time under 20 minutes, you’ll have 12 wholesome muffins ready to satisfy your sweet tooth in no time. Ideal for breakfast, snacks, or dessert, these low sodium chocolate muffins seamlessly combine indulgence with better-for-you choices. Try them today and enjoy the perfect balance of texture, sweetness, and chocolatey goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.75 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter
- 1 cup Low-fat milk
- 0.75 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Stir in the granulated sugar.
In another bowl, beat the eggs with vanilla extract until combined.
In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly, then add it to the egg mixture along with the low-fat milk and mix well.
Create a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the dark chocolate chips until they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these delightful low sodium chocolate muffins with your favorite beverage.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 522.8 g | 190% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 236.4 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 664 mg | 51% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 3186 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
