Low Sodium Cranberry Muffins
Indulge in the delightful tang of these Low Sodium Cranberry Muffins, a healthier twist on the classic treat. Bursting with vibrant cranberries, these light and fluffy muffins are made with unsalted butter and non-fat Greek yogurt for a rich yet wholesome flavor. With just a touch of cinnamon for warmth and sugar-dusted berries for sweetness, they strike the perfect balance between indulgence and conscious eating. Ready in under 40 minutes, these heart-healthy muffins are low in sodium but big on taste, making them an ideal choice for breakfast, snacks, or holiday desserts. Easy to prepare and perfect for freezing, these muffins are a must-try for anyone seeking a guilt-free bakery-style treat!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon.
Step 3
In another bowl, mix the melted unsalted butter with granulated sugar until well combined.
Step 4
Add vanilla extract, Greek yogurt, and eggs to the butter-sugar mixture, whisking until smooth and combined.
Step 5
Gradually fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Step 6
In a small bowl, toss the cranberries with 2 tablespoons of sugar. Gently fold the sugared cranberries into the muffin batter.
Step 7
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 8
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
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
| Serving size | (1194.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2838.4 |
| Total Fat 108.7g | 0% |
| Saturated Fat 64.1g | 0% |
| Cholesterol 640.1mg | 0% |
| Sodium 1564.6mg | 0% |
| Total Carbohydrate 413.6g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 196.8g | |
| Protein 63.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 434.1mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 680.5mg | 0% |
Source of Calories