Article: How to Use Honey as Sugar Alternative in Baking
How to Use Honey as Sugar Alternative in Baking
If you’re looking for a more natural way to sweeten your baked goods, honey might be the perfect swap for sugar. Beyond its rich flavor, honey brings moisture, depth, and a touch of complexity to everything from muffins to cookies.
Honey is sweeter than sugar and contains more moisture. It also browns faster due to its natural sugars. These differences mean recipes need a few adjustments when honey replaces sugar. Without these changes, baked goods may turn out too dark, too dense, or overly sweet.
The Basic Substitution Rule
A good starting point is:
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Replace 1 cup of sugar with ½ to ¾ cup of honey
Because honey is sweeter, you usually need less of it. It’s best to start with less and adjust to taste once you’re familiar with the recipe.
Adjusting the Recipe
When using honey instead of sugar, a few small changes make a big difference:
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Reduce liquid: For every cup of honey used, reduce other liquids by about ¼ cup.
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Lower oven temperature: Reduce the baking temperature by about 25°F (or 10–15°C) to prevent over-browning.
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Add a pinch of baking soda: Honey is acidic, so adding about ¼ teaspoon of baking soda per cup of honey helps baked goods rise properly.
Ready to try it out? Check out a few of our honey-sweetened recipes below!
