Your experiments are based on volume ratios. If I had done this, they would be based on mass ratios. With this approach, you adjust baking time to achieve constant final weight (adjusting for sugar reduction). This yields muffins with the same % moisture. As an aside, whenever oz. are used in a recipe - I never know whether it applies to oz (by weight) or oz (by volume). Thanks for your comments on this pet peeve of mine.

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