Hi Jude! PJ described her calculations for this particular recipe as such: "I toggle to the grams display, to make it easy to determine the muffins’ current sugar level. I’m using unbleached all-purpose flour, so that would be 100g sugar ÷ 240g flour = 42 percent. I make the muffin batter without sugar, then divide it into four bowls. To one bowl of batter I add enough sugar to equal 25 percent of the flour weight. To another I add 50 percent sugar; the third gets 75 percent, and the final bowl gets enough sugar to total 100 percent of the flour weight." Baker's percentages are always based off of the flour's weight, and we have a handy article that goes into more detail about how baker's percentages work that we find to be a fantastic resource. Our free and friendly Baker's Hotline is also here to answer questions. Annabelle@KAF

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