A question about a recipe: Raspberry Sour Cream Corn Muffins

I have a question about the recipe "Raspberry Sour Cream Corn Muffins" from Scarla. I'd like to make these muffins a little less sweet. If I reduce the sugar, should I make any other adjustments? Thanks, everyone. ;o)

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Recipe question for: Raspberry Sour Cream Corn Muffins

2 Comments

susan G. July 13, 2012
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.
 
nutcakes July 13, 2012
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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