Can I substitute sugar with brown sugar in most muffin/sweet bread types of recipes? How will it change the outcome?

I am making zucchini choc chip loaves. I usually use half sugar and half brown sugar and it has been great but out of regular sugar right now. Should I make a trip to the store or just use all brown sugar?Thanks!!

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3 Comments

Stevecarr99 March 29, 2012
Yes and it will add a new and more interesting flavor layer
 
softpunk March 28, 2012
Brown sugar will continue to draw moisture from the environment, so be careful if you are doing a fruit muffin that's already moist. I made rhubarb muffins with brown sugar instead of white, and they were wonderful on the first day, but but the second, and then third day they were pretty mushy.
 
Amanda H. March 28, 2012
You can use all brown sugar. It has a little more moisture in it but shouldn't make a huge difference.
 
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