01
Maple Syrup
10.0best for muffins3/4 cup : 1 cup
Use 3/4 cup maple syrup and reduce other liquid by 3 tbsp; adds distinct maple flavor to baked goods
10.0
brown sugars substitute
in muffins.
Muffins made with Brown Sugar have a warmer, more complex sweetness than white sugar versions. The molasses adds color and moisture.
top substitutes
02
Honey
10.0best for muffins3/4 cup : 1 cup
Use 3/4 cup honey and reduce other liquid by 3 tbsp; lower oven temp 25°F to prevent over-browning
10.0
03
Cane Syrup
10.0best for muffins3/4 cup : 1 cup
Use 3/4 cup and reduce liquid by 1/4 cup; rich caramel notes close to brown sugar
10.0
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04
Molasses
8.01 cup : 1 1/2 cup
Dissolve in small amount of water
8.0
05
Turbinado Sugar
7.51 cup : 1 cup
Large crystals won't dissolve as fast; 1:1 by weight, grind finer for cookies and cakes
7.5
06
Maple Sugars
7.51 cup : 1 cup
Granulated maple sugar; 1:1 swap with maple flavor, works in cookies and oatmeal
7.5
07
Fruit Syrup
7.53/4 cup : 1 cup
Use 3/4 cup and reduce other liquid; adds fruity sweetness, best in glazes and sauces
7.5
08
Dates
7.51/2 cup : 1 cup
Blend 1 cup pitted dates with 1/4 cup water for paste; use 1/2 cup per 1 cup brown sugar
7.5
09
Granulated Sugars
5.01 cup : 2 1/4 cup
1:1 swap but loses molasses moisture and caramel flavor; add 1 tbsp molasses per cup for brown sugar taste
5.0
10
Cinnamon
5.01 tsp : 1 tsp
Sweet warm spice, no sugar content; use 1/2 tsp per cup sugar to deepen flavor, not replace sweetness
5.0
11
Powdered Sugars
2.51 cup : 1 cup
Add 1 tbsp molasses per cup powdered sugar to mimic brown sugar color and flavor
2.5