Substituting Honey for Sugar in Baked Goods

Substituting honey for sugar in your baked items is not a simple one for one ratio. There are several considerations to take into account before you add the honey.

1. Honey is sweeter then whit sugar so the amount of honey needs to be reduced in the recipe. Also, not all honeys are the same, in flavor and sweetness. General Rule: For every 1 cup of sugar, substitute 1/2 to 2/3 cup of honey.
2. The next consideration when substituting honey is it contains more liquid up to 20% water than white sugar. This will throw off the liquid to flour ratio in the recipe if you don't reduce the total amount of liquid in the recipe to account for the honey. General Rule: For every 1 cup of honey you're using, subtract 1/4 cup of other liquids from the recipe.
3. Most baker don't think of the acidity of the recipe, but adding honey will make the batter more acidic since honey is naturally acidic. The addition of baking soda will help balance the acidity so your baked item will rise properly. General Rule: Add 1/4 tsp. baking soda for every 1 cup of honey used in the recipe.
   
4. The last consideration is the oven temperature at which you will bake your item. Honey has a higher sugar content which means it will burn faster than granulated white sugar. In order to prevent your baked item from over browning you will need to reduce the oven temperature and keep a closer eye on it. General Rule: Reduce the temperature of the oven by 25°F.

Like with most recipes follow these guidelines and take notes on the results. Remember these are guidelines so you may have to make adjustments to your recipe after giving it a try.

Sources:
Tips from the Kitchen, http://www.thekitchn.com