Baking with Raw Honey Instead of Sugar

Swapping refined sugar for raw honey adds flavor, moisture, and nutrients to your favorite bakes. Use this guide to adjust recipes, balance sweetness, and avoid common pitfalls.

Why Replace Sugar with Honey in Baking

Raw honey's complex sugars deliver lingering sweetness without the sharp spike of white sugar. Its hygroscopic (moisture-attracting) nature keeps baked goods tender longer, while enzymes and antioxidants boost nutritional value. Plus, honey contributes golden color and floral notes.

Conversion Tips (Sugar to Honey Ratios)

• Use 3/4 cup honey for every 1 cup of sugar.
• Reduce other liquids by 1/4 cup per cup of honey used.
• Lower oven temperature by 25°F to prevent over-browning.
• Add 1/4 teaspoon baking soda per cup of honey to neutralize acidity.

Best Baked Goods for Using Honey

Cakes and muffins

Honey keeps quick breads and muffins moist. Pair with warming spices, citrus zest, or berries for balance.

Cookies

Honey softens cookies, so choose drop-style recipes like oatmeal or thumbprints. Chill dough to maintain shape.

Breads

Honey adds tenderness and a golden crust to yeast breads. Mix it into the water before adding to flour for even distribution.

Need dessert inspiration? Check 10 Raw Honey Desserts You Can Make at Home for recipe ideas that already include conversions.

Call to Action

Upgrade your baking arsenal. Use NorCal Nectar Raw Honey for Natural Baking and keep Honeycomb handy for decorative toppings.