Low Sodium Poppy Seed Muffins
Light, fluffy, and bursting with flavor, these Low Sodium Poppy Seed Muffins are the perfect guilt-free treat for breakfast, snack time, or dessert. Made with wholesome ingredients like poppy seeds, milk, lemon zest, and unsalted butter, this recipe is expertly crafted to deliver a moist and satisfying texture without relying on added salt. The zing of fresh lemon zest and the subtle nuttiness of poppy seeds create a delightful balance of sweet and citrusy flavors. With just 15 minutes of prep time and minimal clean-up, these muffins come together effortlessly, making them an ideal choice for busy mornings or last-minute gatherings. Serve them warm for a comforting treat or enjoy them at room temperature as a wholesome, low sodium indulgence. Perfectly fluffy, naturally flavorful, and heart-healthy—your favorite muffins just got a nourishing makeover!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 tablespoon Baking powder
- 2 tablespoons Poppy seeds
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease the cups.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and poppy seeds. Whisk together until well mixed.
In a separate medium-sized bowl, whisk together the melted unsalted butter, eggs, milk, vanilla extract, and lemon zest until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature, and enjoy your low sodium treat!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 358.4 g | 130% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 164.0 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 682 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 943 mg | 20% | |
*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.
