Name: Low Sodium Corn Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1¼ cups flour; ¾ cup yellow cornmeal; ¼ cup + 2 tbsp sugar; 1 tbsp sodium-free baking powder; 2 eggs; 2 tbsp honey; ¾ cup milk; ½ cup unsalted butter, melted

These muffins bake up soft inside with a light golden top. Using unsalted butter and reduced salt keeps them sodium-friendly without losing classic cornbread flavor. Honey adds natural sweetness, and the mix of cornmeal and flour gives them a perfect, gentle crumble. Ideal for DASH diet meals or anyone watching their sodium intake.

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Table of Contents

Ingredients Needed

1¼ cups all-purpose flour: leveled for accuracy.
¾ cup yellow cornmeal: classic cornbread texture.
¼ cup + 2 tbsp sugar: sweet but balanced.
1 tbsp sodium-free baking powder: helps muffins rise.
2 large eggs: binds batter.
2 tbsp honey: adds natural sweetness.
¾ cup milk: whole or low-fat.
½ cup unsalted butter, melted: keeps muffins tender.

How To Make Low Sodium Corn Muffins

Prep the Oven:
Preheat oven to 350°F. Line a muffin pan with liners or spray with non-stick spray.

Mix Wet Ingredients:
In a medium bowl, whisk the eggs. Add honey and milk. Set aside.

Mix Dry Ingredients:
In a large bowl, whisk flour, cornmeal, sugar, and sodium-free baking powder.

Combine Batter:
Add the wet mixture and melted butter to the dry ingredients. Stir gently until just combined. A few lumps are fine.

Fill and Bake:
Spoon batter into muffin cups, filling each about ¾ full. Bake 17–20 minutes until set and lightly golden.

Cool and Serve:
Let muffins cool in pan for a few minutes. Serve warm.

Recipe Tips

Use sodium-free baking powder to keep sodium extra low.
Do not overmix—lumps help keep muffins tender.
Honey adds flavor without adding sodium.
Lightly spray the pan for crisp edges.
These muffins pair well with low sodium soups or salads.

How to Store & Reheat

Room Temperature: Store in container up to 3 days.
Fridge: Keep up to 5 days. Warm before serving.
Freezer: Freeze up to 2 months. Reheat in oven or microwave.

Nutrition Facts (per muffin):

Calories: ~165
Sodium: ~40mg
Protein: ~3g
Fat: ~7g
Carbs: ~23g
Fibre: ~1g
Sugar: ~9g

FAQs

How do I make corn muffins low sodium?
Use sodium-free baking powder, unsalted butter, and skip the added salt.

Can I use plant-based milk?
Yes, choose a low sodium option like unsweetened almond milk.

Why didn’t my muffins dome?
Corn muffins often bake flat—this is normal.

Can I add corn kernels?
Yes, up to ½ cup, as long as they’re no-salt-added.

Can these be made ahead?
Yes, they freeze and reheat well.

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