Urgent! A question about a recipe: Raspberry Sour Cream Corn Muffins

Since you don't have an answer yet I'll tell you what I'd do. Reduce sugar to 3/4 cup and use a low protein flour. At least as low as bleached AP. I think that should be satisfactory, but report back. These sound very good.

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susan g added 10 months ago

I think of sugar as a quasi liquid in the baking context. I would add the amount of sugar you prefer, then see if the batter needs adjustment in either the liquid or solid direction.
I do often reduce sugar, especially in muffin recipes. Usually no adjustment seems necessary, but it depends on all factors. Your experienced judgement should be the best guide.

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