[pastrycake]

I need help with ingredients for a moist fluffy not too sweet muffin. The recipe I have used in the past calls for 1 1/2 c light brown sugar, 2 1/2 c ap flour, 2 tsp b powder, 1 tsp soda, 1 egg, 1 c buttermilk, 2/3 c oil .. etc.
But I am considering trying epicurious.com recipe which uses same amount of flour but instead of brown sugar... 1/2 cup granulated sugar. will this make it less sweet? also used extra egg (2 total) and only 1/2 c oil. does the extra egg make it moist and fluffy. I am trying to understand the chemistry of ingredients to reach my desired end results... also the ratio of baking powder and soda will not effect the texture right? I am considering trying to combine both recipe for something like this (similar to epicurious recipe except their recipe has 1 1/2 tsp b. power and 1/4 tsp soda). but I want a big muffin and for simplicity I prefer whole number for easier memorization. if anyone can explain the leavening ratio is tied in with the flour in a recipe or how they are formulated..

2 c. flour
2 eggs
1/2 c veg oil
1 c buttermilk
1/2 c sugar
2 tsp baking powder
1 tsp baking soda
pinch salt
1 tsp soda
some lemon zest
1 or 2 c blueberries
bake high 400 for 15 min then lower at 350 for another 15 min

any advice or true and tried recipe would be appreciated!

[jfield]

Generally speaking, it takes 1 tsp baking powder to leaven each cup of flour. It takes 1/4 tsp baking soda per cup of flour. If you're using an acidic ingredient, such as the buttermilk, you can up the soda a bit to neutralize the acid and still provide a bit of lift.

If you're looking for a moist, tender muffin, use more than 1/2 cup of sugar. Sugar is a tenderizer and also helps with browning and keeping things moist. With your standard 1.5 cups of brown sugar, does that give you a muffin that's too sweet for your taste? If so, cut back by 1/3 to 1 cup, but I'd not cut back all the way to 1/2 cup for fear of pale, crumbly muffins.

Good luck with them!