Here’s the trap: packing brown sugar. White sugar you just scoop and level. Brown sugar usually gets packed into the cup until it’s dense and angry. If you treat them the same way, you might end up with half the sweetness or a muddled texture.
If your recipe calls for white sugar and you use unpacked brown sugar, you’ll be close enough. But if you accidentally pack it, you just added a tiny bit more sugar and a lot more moisture. Your muffins might be heavy—like emotionally heavy, “need a nap” heavy.
The rule of thumb? Relax. Baked goods are not rocket science. They are friends with boundaries.
Brown Sugar Substitutes - World of Printables
