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How to Substitute Honey for Sugar in Baking

author image Eric Mohrman
Eric Mohrman has been a freelance writer since 2007, focusing on travel, food and lifestyle stories. His creative writing is also widely published. He lives in Orlando, Florida.
How to Substitute Honey for Sugar in Baking
A drizzler dripping honey into a jar. Photo Credit: Zoonar/O.Kovach/Zoonar/Getty Images

While honey isn't packed with nutritional value, it does offer some antioxidant benefits that give it a step up on table sugar. It's also sweeter to taste, which means you can get away with using slightly less honey than sugar in your recipes. Honey is a healthy substitute for sugar when cooking, and typically makes baked goods more moist, flavorful, chewy and darker, notes The Cook's Thesaurus. To avoid burning your food, reduce the oven temperature by 25 degrees Fahrenheit when using honey in place of sugar.

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Step 1

Purchase a darker honey for a sweeter, more potent flavor, or a lighter-colored honey for a more subtle flavor, advises

Step 2

Lubricate measuring spoons and cups with water, oil or egg white to prevent honey from sticking, facilitating easy and accurate honey measurements.

Step 3

Include the same amount of honey as sugar called for in a recipe if the amount of sugar is 1 cup or less. Use two-thirds to three-fourths as much honey as sugar for all quantities beyond the first cup. Stay near two-thirds to temper sweetness, or use up to three-fourths for significantly sweeter baked goods.

Step 4

Reduce other liquids in the recipe by 1/4 cup for every cup of honey used after the first, depending on the recipe.

Step 5

Mix in 1/4 tsp. baking soda for every cup of honey if baking soda is not already included in the recipe. You cut honey's acidity this way, and also increase the heft of your baked goods, according to

Step 6

Monitor baking time closely, as baked goods with honey tend to brown faster than those with sugar.

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