Low Sodium Mini Chocolate Chip Muffins
Delight in the perfect balance of sweetness and health with these Low Sodium Mini Chocolate Chip Muffins—an irresistible treat that's easy to make and perfect for any occasion! Fluffy, tender, and packed with rich mini chocolate chips in every bite, these muffins are crafted with low-fat buttermilk and unsalted butter to keep sodium levels in check without compromising flavor. With just 15 minutes of prep time and a quick 12-minute bake, these healthier mini muffins are ideal for busy mornings, lunchbox snacks, or guilt-free indulgences. Serve them warm or at room temperature, and enjoy a wholesome twist on a classic favorite! Keywords: low sodium muffins, mini chocolate chip muffins, healthier baked goods, quick muffin recipe, low sodium snacks.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup low-fat buttermilk
- 0.75 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the large egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat buttermilk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
Gently fold in the mini chocolate chips using a spatula, ensuring even distribution throughout the batter.
Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tray from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious low-sodium mini chocolate chip muffins warm or at room temperature.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 191.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 468 mg | 10% | |
*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.
