What are the properties of white sugar vs. brown sugar when baked in a muffin? I'm really curious about their baking properties in general, but muffins seem to be the vehicle in which this question turns up most often...
To clarify: what characteristics does baking w/ white sugar lend vs. baking w/ brown sugar? I've seen reference to white sugar making things 'crispier' while brown sugar adds moisture...which seems sensible, considering their textures. Any other properties that I should know about? Does one lend itself better to browning than the other? I'm guessing white sugar produces lighter, fluffier baked goods while brown sugar produces denser, moister (more moist?) products?
And what about combining the two in a recipe in order to get the best of both worlds? Would that work, or would they just sort of cancel each other out?
Any information or tips you may have would be greatly appreciated; I really like to understand my ingredients so that I can more effectively try to piece together my own recipes. (I'm currently in the process of coming up with a peach muffin recipe that I feel would benefit from the use of brown sugar.)