Muscovado Sugar Substitutions

Flavor: Brown sugar is refined white sugar with molasses added back, while muscovado retains its molasses naturally. Muscovado has a deeper, more complex toffee-like flavor. Brown sugar is milder and more one-dimensional. In cookies, toffee pudding, and dark cakes, the richer flavor of muscovado will be missed, but brown sugar is still very good.

Texture: Very similar results. Muscovado is stickier and more moist than brown sugar due to its higher molasses content, so switching to brown sugar may produce a marginally less moist result. The difference is small — both add tenderness and chewiness to cookies and moisture to cakes.