I used buttermilk, as I had some that had to be used. They didn't rise as much as a regular muffin, which surprised me with the added acid in the buttermilk, but they are still lovely. I also had PLENTY of sugar on top with just 1/4-1/3 of a tablespoon of sugar. What I WOULD do differently next time is use a larger crystal sugar for the top for a better crunch. Regular granulated sugar just kind of disappeared in places and then drew moisture and went soggy. I might try pearl sugar or at least sanding sugar/decorative sugar. All in all, a delicious and light muffin :)

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