When we lived in Iowa, I used to buy a similar muffin at the local bakery but it was sweetened - at least partially - with molasses. Could this recipe be adjusted to use some molasses? Thank you. You certainly can! I would reduce the brown sugar to 3/4 cup and 1/4 of molasses. That would be a great start to working in that deep, rich flavor. Be sure to use any kind of molasses except blackstrap: it will have far too much bitterness for the muffins! Best, Kim@KAF

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