Decreasing sugar in muffins
Hello wonderful baking community! I have what I think is a pretty simple question, but it's not something I have played with much in the past.
There are a couple of muffin recipes that I really like, but they call for a lot of sugar. So much sugar, in fact, that they end up tasting more like cupcakes, just made with whole wheat or some other whole grain flour.
SO, my question. What, if any, other changes do I need to make to a recipe if I am lessening the sugar? One recipe I am looking at calls for 1/2 cup brown sugar. If I reduce that by half, do I need to add anything else, maybe a little extra flour, to make up for the lost volume?
Thanks a lot for your help!
There are a couple of muffin recipes that I really like, but they call for a lot of sugar. So much sugar, in fact, that they end up tasting more like cupcakes, just made with whole wheat or some other whole grain flour.
SO, my question. What, if any, other changes do I need to make to a recipe if I am lessening the sugar? One recipe I am looking at calls for 1/2 cup brown sugar. If I reduce that by half, do I need to add anything else, maybe a little extra flour, to make up for the lost volume?
Thanks a lot for your help!