Low Sodium Savory Cheddar and Chive Muffins
Packed with rich cheddar flavor and the zesty brightness of fresh chives, these Low Sodium Savory Cheddar and Chive Muffins are the perfect addition to breakfast spreads, snack platters, or brunch menus. Crafted with low sodium shredded cheddar cheese and a blend of spices including garlic powder and black pepper, this recipe skips the salt without sacrificing flavor. Buttermilk ensures the muffins stay moist and tender, while a quick bake time of just 20 minutes delivers them fresh and hot from the oven. Whether served warm or at room temperature, these muffins are easy to prepare, delightfully fluffy, and a healthier alternative for savory muffin lovers. Ideal for anyone looking to reduce sodium intake while enjoying a flavorful baked treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.25 cup Unsalted butter, melted
- 2 Eggs, large
- 0.75 cup Buttermilk
- 1 cup Low sodium shredded cheddar cheese
- 0.25 cup Chives, finely chopped
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, ground black pepper, and garlic powder until well combined.
In a separate medium bowl, beat the eggs lightly and then whisk in the melted unsalted butter and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Avoid overmixing.
Gently fold in the low sodium shredded cheddar cheese and chopped chives until evenly distributed in the batter.
Divide the batter equally among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your savory, low sodium cheddar and chive muffins!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 22.0 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1178 mg | 91% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 920 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.
