Baking with Honey Instead of Sugar

If you've ever wondered whether you can swap honey in for sugar in your favorite sweets, the answer is yes. It takes a few small adjustments, and the payoff is baked goods with a richer flavor and a softer, moister texture.

Why bake with honey?

Honey brings more to a recipe than sweetness. Depending on the variety, it can add floral, fruity, or caramel-like notes that plain white sugar doesn't have. It's also a humectant, which means it holds onto moisture. Cakes, muffins, and quick breads made with honey tend to stay tender longer, which is helpful if you want leftovers that still taste good the next day.

Honey is sweeter than granulated sugar, so you don't need as much of it. That's the first thing to keep in mind when you swap.

The basic swap

Here are the general guidelines most bakers follow when replacing sugar with honey:

• Use less honey than sugar. Start with about 1/2 to 3/4 cup of honey for every 1 cup of sugar.
• Cut back on other liquid. Honey adds moisture, so reduce the liquid in the recipe (milk, water, juice) by about 1/4 cup for each cup of honey you use.
• Add a pinch of baking soda. If the recipe doesn't already include baking soda, add about 1/4 teaspoon per cup of honey. Honey is slightly acidic, and the baking soda helps balance that and supports a good rise.
• Lower the oven temperature. Honey browns faster than sugar, so bake at about 25°F lower and keep an eye on it near the end. If the top is browning too quickly, tent the pan with foil.

Every recipe behaves a little differently, so treat these as a starting point and adjust as you learn how your favorites turn out.

Which desserts work best?

Some desserts are more forgiving than others, which makes them good places to start.

• Quick breads and muffins. Banana bread, pumpkin bread, and corn muffins are easy to adapt, and the honey keeps them moist.
• Cakes and cupcakes. Spice cakes and carrot cakes pair especially well with honey's flavor.
• Cookies. Honey makes cookies softer and chewier. They may spread a bit more, so chilling the dough first can help.
• Baked fruit. Honey baked apples or roasted pears need almost no adjustments and feel right for October.
• Custards and puddings. Honey blends in easily and adds a gentle sweetness.
• Toppings and drizzles. Even if you aren't ready to swap it into the batter, a drizzle of honey over yogurt, ice cream, or warm cake is an easy way to use it.

Choosing your honey

Because baking involves heat, it's a great place to use your everyday liquid honey, since it pours and measures easily. If you want to enjoy the raw qualities of honey, like its natural enzymes, antioxidants, and pollen, raw honey is lovely drizzled on top of a finished dessert.

A quick tip for measuring

Honey can be sticky to measure. Spray your measuring cup or spoon with a little cooking spray or lightly coat it with oil first, and the honey will slide right out.

One thing to keep in mind

Honey is still a form of sugar, so it's a swap that changes flavor and texture rather than turning a dessert into a health food. We like it because it tastes good and does great things in the oven.

Tried baking with our honey? We'd love to see what you made. Tag us and share your creation!