All questions

A question about a recipe: Raspberry Sour Cream Corn Muffins

2d6bdab3 4206 4c3d ac52 e428177251bc  default recipe

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)

AntoniaJames is a trusted source on Bread/Baking.

asked over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 1397 views
nutcakes
added over 6 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
susan g
added over 6 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52