Low Sodium Cranberry Muffins
Delight in the wholesome goodness of these Low Sodium Cranberry Muffins, a perfect morning treat or afternoon snack that’s bursting with sweet and tart cranberry flavor. Crafted with health in mind, this recipe keeps sodium levels low by using unsalted butter and Greek yogurt, while not compromising on moist, tender texture. Warm cinnamon adds a cozy touch, while the fresh or frozen cranberries, lightly sugared for extra brightness, create cheerful pops of flavor in every bite. Ready in under 40 minutes, these muffins are as easy to make as they are to enjoy! Ideal for a crowd-pleasing brunch or a heart-friendly indulgence, pair them with your favorite hot beverage for a truly comforting experience. Perfect for low sodium breakfast ideas, healthy cranberry recipes, or guilt-free baking inspiration.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup non-fat plain Greek yogurt
- 2 items large eggs
- 1.5 cups fresh or frozen cranberries
- 2 tablespoons sugar for dusting cranberries
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon.
In another bowl, mix the melted unsalted butter with granulated sugar until well combined.
Add vanilla extract, Greek yogurt, and eggs to the butter-sugar mixture, whisking until smooth and combined.
Gradually fold the wet ingredients into the dry ingredients until just combined; do not overmix.
In a small bowl, toss the cranberries with 2 tablespoons of sugar. Gently fold the sugared cranberries into the muffin batter.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 196.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 680 mg | 14% | |
*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.
