Low Sodium Raspberry Muffins
Brighten up your mornings with these delightful Low Sodium Raspberry Muffins, packed with bursts of juicy raspberries and a hint of zesty lemon. Perfectly moist and fluffy, this recipe is designed for those looking to enjoy a sweet treat without excess sodium—ideal for heart-healthy diets. Made with wholesome ingredients like buttermilk, unsalted butter, and fresh raspberries, these muffins strike the perfect balance between indulgence and nutrition. The addition of ground cinnamon adds a cozy touch, while simple preparation makes them a breeze to whip up in just 35 minutes. Enjoy these vibrant muffins as a snack, breakfast on-the-go, or even paired with your favorite cup of tea.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk
- 1.5 cups fresh or frozen raspberries
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon until well combined.
In a separate bowl, beat together the granulated sugar and melted unsalted butter until smooth. Mix in the vanilla extract and then beat in the eggs one at a time until thoroughly combined.
Stir the buttermilk into the wet ingredients until well mixed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Gently fold the raspberries and lemon zest into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 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 and enjoy your low sodium raspberry muffins!
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 178.7 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 499 mg | 38% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1307 mg | 28% | |
*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.
