Honey vs Brown Sugar: Flavor, Baking Results and How to Swap
Honey vs brown sugar is one of the most practical baking questions. Both bring warmth and moisture to cookies, glazes and oatmeal, but one is a dry crystal and the other a liquid, so a straight swap can change a recipe more than you expect. This guide explains what brown sugar is, how it compares with honey, and exactly how to substitute one for the other.
What brown sugar is
Most brown sugar sold in the US is refined white sugar mixed with a small amount of molasses: about 3.5 percent for light brown sugar and about 6.5 percent for dark brown sugar. The molasses gives it its color, moist texture and caramel flavor. Less-refined sugars such as muscovado and turbinado keep more of their natural molasses.
Honey is a different kind of sweetener altogether: a liquid made by bees from nectar, about 17 percent water, with mostly fructose and glucose. See how honey is made.
Honey vs brown sugar at a glance
| Honey | Brown sugar | |
|---|---|---|
| Form | Liquid | Moist crystals |
| Sweetness | Sweeter than sugar | About the same as white sugar |
| Flavor | Floral; varies by flower | Caramel, molasses |
| Effect on baking | Moist, soft, browns faster | Chewy, moist, caramel notes |
| Calories (1 tbsp) | About 64 | About 50 when packed |
How to substitute honey for brown sugar
Because honey is liquid and sweeter, you need to adjust the recipe. These ratios work for most cakes, muffins and quick breads.
- Use 3/4 cup honey for every 1 cup brown sugar.
- Reduce other liquids in the recipe by about 1/4 cup per cup of honey.
- Add 1/4 teaspoon baking soda per cup of honey if the recipe has none, to balance honey's acidity.
- Lower the oven by 25 degrees Fahrenheit; honey browns faster.
- Coat measuring cups with a little oil so honey slides out.
Swapping brown sugar for honey
Going the other way, use about 1 1/4 cups brown sugar for each cup of honey and add about 1/4 cup liquid. This works in baking but not in recipes that rely on honey's liquid body, such as dressings, drizzles and honey butter. For more swaps, see our honey conversion chart and baking with honey.
Which is healthier?
Honey and brown sugar are both added sugars. Honey has slightly more calories per tablespoon because it is denser, but because it is sweeter, many people use a little less. Neither is a health food; enjoy both in moderation. See calories in honey.
Frequently asked questions
- Can I use honey instead of brown sugar?
- Yes. Use 3/4 cup honey per cup of brown sugar, cut liquids by 1/4 cup, add a pinch of baking soda, and lower the oven by 25 degrees.
- Is honey better than brown sugar?
- Both are added sugars. Honey is sweeter and adds flavor and moisture; brown sugar gives chewy texture and caramel notes.
- Will cookies work with honey instead of brown sugar?
- They will be softer and more cake-like. Replace half the brown sugar for a chewier result.
- What honey tastes most like brown sugar?
- Dark honeys such as buckwheat have molasses-like depth closest to brown sugar.
- Does honey make baked goods brown faster than brown sugar?
- Yes. Honey's fructose browns at lower temperatures, so lower the oven by about 25 degrees Fahrenheit and check early.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice. Never give honey of any kind to a baby under 12 months old.
