The Finishing Touch That Perfects Pies, Muffins, Scones, and Quick Breads

I think we can all agree that the best part of any baked good is the top layer.

If that wasn’t true, would Seinfeld have dedicated an entire episode to muffin tops? I have no shame in admitting that I am the person who eats the tops of muffins and slices off the tops of quick breads. But what if we could make the top layer even better than it already is? What if we could give every baked good a hint of caramelized sweetness and crunch? With this one-ingredient upgrade, now you can! Say hello to Turbinado sugar. If you don’t know about it, it’s going to be your new best friend in the kitchen. 

Ever wonder how the muffins, scones, and pies at bakeries get so crunchy and sweet? This is your answer. Turbinado is a golden-brown sugar that is different from typical brown sugars, in that it doesn’t have any molasses — so it’s not as sticky or likely to clump. It is often referred to as “raw” sugar, although this is a slight misnomer, as it is partially refined.

The word “Turbinado” comes from the Portuguese, and refers to the turbines that spin the brown sugar to remove the molasses. Similar in taste to brown sugar (but able to pour more easily), it has hints of butterscotch and caramel flavor. It also has coarser, more dense sugar crystals, which makes it perfect for sprinkling on pies, muffins, scones, and quick breads! 

Simply sprinkle a dusting on any sweet baked goods before placing them in the oven. The sugar will bake into the the top, without completely dissolving or melting. What is left is a caramelized crunch on top. You can find this sugar in the natural section of most grocery stores — or buy it online, from the link above. With this trick, you will be producing bakery-style goods at home. Time to bake like a pro!