muffins are essentially cake in most formations. Cake, unlike many baked goods, is one where making massive changes is often ill advised as the chemistry of cakes is a lot more delicate than say bread or cookies. Removing 1/3 of the sugar in a cake/muffin recipe will lead to a tougher and drier muffin than one that has the recommended sugar amount.
Rather than remove large amounts of sugars it is better to find one that was created to not need the sugar to begin with
It may be semantics but I do not consider muffins to be cake, that would make it a cupcake. Muffins are closer to quick bread to the point where any quick bread recipes I have tried work as muffins with no changes to ingredients only cooking time. For sure if you cut too much sugar out of something you lose structure but that’s why I specified American recipes. They generally have way more sugar than what’s necessary for structure and there’s a lot of wiggle room with how much you can take out
Cake is made from a sweetened batter. Muffins are made from a sweetened batter. Bread is made from dough. Dough has a lower fat/moisture content to it than batter.
Your quick bread substitutions are making something closer to rolls than muffins. Im sure your wheat roll equivalent to blueberry muffins are tasty but they are going to have a radically consistency than a traditional batter based muffin. Muffins are not quick breads.
Quick bread isn’t the same as bread… Although I am seeing that cakes can be considered a type of quick bread so again I think this might largely be related to semantics. Things like banana bread, corn bread, biscuits, zucchini bread, are all quick breads that work as muffins and can have greatly reduced sugar without damaging their structure. The wheat and bran blueberry muffins I make are similar to sweetened wheat bread in flavor but texturally they’re like a dense muffin. I’m not using gluten and yeast for the structure they use other leavening agents which is why they’re a quick bread. My substitutions are: Less sugar, use whole wheat flour, sub some flour with bran and wheat germ. No I don’t have any dietary restrictions
This isn’t semantics. If you remove sugar you chemically alter the structure of the good. They will be tougher as a result.
The “quickbreads” you list are all batters. Try finding a dough based bread that becomes a muffin.
Again, I ask if you are vegan/plant based diet. Im not looking to engage with you on the morality. I have just noticed over the course if my time baking many vegans maintain their changes would make a similar product or an identical one when the science does not back that claim.
muffins are essentially cake in most formations. Cake, unlike many baked goods, is one where making massive changes is often ill advised as the chemistry of cakes is a lot more delicate than say bread or cookies. Removing 1/3 of the sugar in a cake/muffin recipe will lead to a tougher and drier muffin than one that has the recommended sugar amount.
Rather than remove large amounts of sugars it is better to find one that was created to not need the sugar to begin with
It may be semantics but I do not consider muffins to be cake, that would make it a cupcake. Muffins are closer to quick bread to the point where any quick bread recipes I have tried work as muffins with no changes to ingredients only cooking time. For sure if you cut too much sugar out of something you lose structure but that’s why I specified American recipes. They generally have way more sugar than what’s necessary for structure and there’s a lot of wiggle room with how much you can take out
Cake is made from a sweetened batter. Muffins are made from a sweetened batter. Bread is made from dough. Dough has a lower fat/moisture content to it than batter.
Your quick bread substitutions are making something closer to rolls than muffins. Im sure your wheat roll equivalent to blueberry muffins are tasty but they are going to have a radically consistency than a traditional batter based muffin. Muffins are not quick breads.
Out of curiosity are you vegan?
Quick bread isn’t the same as bread… Although I am seeing that cakes can be considered a type of quick bread so again I think this might largely be related to semantics. Things like banana bread, corn bread, biscuits, zucchini bread, are all quick breads that work as muffins and can have greatly reduced sugar without damaging their structure. The wheat and bran blueberry muffins I make are similar to sweetened wheat bread in flavor but texturally they’re like a dense muffin. I’m not using gluten and yeast for the structure they use other leavening agents which is why they’re a quick bread. My substitutions are: Less sugar, use whole wheat flour, sub some flour with bran and wheat germ. No I don’t have any dietary restrictions
This isn’t semantics. If you remove sugar you chemically alter the structure of the good. They will be tougher as a result.
The “quickbreads” you list are all batters. Try finding a dough based bread that becomes a muffin.
Again, I ask if you are vegan/plant based diet. Im not looking to engage with you on the morality. I have just noticed over the course if my time baking many vegans maintain their changes would make a similar product or an identical one when the science does not back that claim.