Low Sodium Mini Chocolate Chip Muffins
Perfectly portioned and packed with flavor, these Low Sodium Mini Chocolate Chip Muffins are a guilt-free treat for any time of day. Made with unsalted butter and low-fat buttermilk, these tender muffins boast reduced sodium while maintaining a moist, fluffy texture. Each bite is studded with gooey mini chocolate chips, delivering just the right amount of sweetness to satisfy your cravings. Ready in under 30 minutes, these homemade delights are ideal for quick breakfasts, lunchbox surprises, or anytime snacking. Whether you enjoy them warm from the oven or cooled to perfection, these low-sodium mini muffins are sure to become a household favorite.
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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
Directions
Step 1
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.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
Step 3
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.
Step 4
Add the large egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Step 5
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.
Step 6
Gently fold in the mini chocolate chips using a spatula, ensuring even distribution throughout the batter.
Step 7
Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
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.
Step 10
Enjoy your delicious low-sodium mini chocolate chip muffins warm or at room temperature.
Nutrition Facts
| Serving size | (634.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2069.7 |
| Total Fat 72.5g | 0% |
| Saturated Fat 41.1g | 0% |
| Cholesterol 315mg | 0% |
| Sodium 1199.0mg | 0% |
| Total Carbohydrate 339.6g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 191.0g | |
| Protein 33.5g | 0% |
| Vitamin D 104.5IU | 0% |
| Calcium 249.2mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 468.0mg | 0% |
Source of Calories