Honey to Sugar Conversion
The ratios and recipe adjustments required when substituting liquid honey for granulated white sugar in baking.
1 Cup Sugar = 3/4 Cup Honey (Reduce liquid by 1/4 cup • Add 1/4 tsp baking soda • Lower temp by 25°F)
Substituting honey for granulated sugar is not a simple 1:1 swap because honey contains about 18% water and is sweeter than sucrose. For every 1 cup of sugar, use 3/4 cup of honey, and reduce the other liquids in the recipe by 1/4 cup. Honey also contains organic acids, so you must add 1/4 teaspoon of baking soda for every cup of honey to neutralize the acid and help the bake rise properly.
Honey also browns much faster due to its high fructose content. Lower the oven temperature by 25°F (15°C) to prevent the crust from burning before the center is fully baked.
Forgetting to reduce other liquids, which leads to a wet, heavy batter that sinks in the middle.
Honey densities vary slightly, but 1 US cup of honey is standardly weighed at 340 grams.
Best in moist bakes like quick breads, muffins, soft cookies, and cakes. Avoid in crispy cookies or meringues that rely on dry sugar crystals for structure.
Replace 1 cup of sugar with 3/4 cup honey + reduce other liquid by 1/4 cup + add 1/4 tsp baking soda.
Honey never spoils. Store at room temperature. If it crystallizes, place the jar in warm water to reliquefy.