Sweetener Showdown: Comparing Sugar, Honey, Maple Syrup and More

You’ve been there: standing in the grocery aisle, staring at shelves lined with sugar, honey, maple syrup, and a dozen other sweeteners, wondering—which one should I bake with? Sure, they all add sweetness, but the differences go far beyond taste. Some make cookies chewy, others keep cakes moist, and a few can even turn your muffins into hockey pucks if you’re not careful.

As a baker, your sweetener choice can make or break a recipe. So today, we’re putting five popular options to the test. We’ll break down how each one behaves in the oven, when to use them, and—most importantly—how to avoid dessert disasters. By the end, you’ll know exactly which sweetener to reach for, whether you’re baking a delicate sponge cake or a batch of gooey brownies.

(And if you’d rather skip the experimenting, drop by our café—we’ve taste-tested them all in our pastries, and we’d love to share our favourites with you!)

1. Granulated Sugar

White sugar is truly the dependable foundation of baking. It’s fine, crystalline, and dissolves easily, making it ideal for everything from fluffy cakes to crisp meringues.

Why bakers love it:

• Structure and Spread: Sugar helps trap air when creamed with butter, giving cakes lift. It also promotes spread in cookies, so they crisp up just right.

• Neutral Sweetness: Unlike honey or maple syrup, it doesn’t overpower other flavours.
  

• Long Shelf Life: Sugar doesn’t spoil, so it’s always ready when you are.

However, watch out for:

• Dryness: Sugar doesn’t add moisture, so swapping it for liquid sweeteners (like honey) without adjusting other ingredients can lead to dry, crumbly bakes.
  

• Lack of Complexity: If you want depth, you’ll need to brown it (hello, caramel!) or pair it with spices.

Best For: Buttercream, shortbread, meringues, and any recipe where structure matters.

2. Honey

Honey has been sweetening human lives for millennia, and for good reason—it’s fragrant, floral, and adds a luxurious moisture to baked goods.

Why bakers love it:

• Moisture Magic: Honey is hygroscopic (meaning it attracts water), keeping cakes, muffins, and breads soft for days.
  

• Flavour Boost: Depending on the variety (wildflower, clover, orange blossom), it can add subtle floral or fruity notes.
  

• Natural Invert Sugar: It helps delay crystallisation, making it great for smooth caramel or chewy cookies.
  

However, watch out for:

• Over-Browning: Honey caramelises faster than sugar, so baked goods can darken quickly.
  

• Stickiness: Too much honey can make treats overly dense or gummy.
  

Best For: Spiced cakes, sticky buns, granola bars, and recipes where chewiness is key.

3. Maple Syrup

Real maple syrup (not the pancake stuff) is a superstar in baking, offering deep caramelised notes and a velvety texture.

Why bakers love it:

• Distinct Flavour: It adds a warm, almost smoky richness that pairs beautifully with nuts, oats, and autumnal spices.
  

• Smooth Texture: Unlike sugar, it blends seamlessly into batters without palpable graininess.
  

• Slightly Healthier Rep: It contains antioxidants and minerals—although it is still sugar.
  

However, watch out for:

• Thin Batters: Since it’s liquid, you may need to reduce other wet ingredients or add extra flour.
  

• Expense: Real maple syrup is pricey, so save it for recipes where its flavour shines.
  

Best For: Pancakes, pecan pies, oatmeal cookies, and glazes.

4. Coconut Sugar

Coconut sugar has gained a health halo, but bakers love it for its deep, almost butterscotch-like flavour.

Why bakers love it:

• Lower Glycemic Index: It causes less of a blood sugar spike than white sugar (great for those watching glucose levels).
  

• Rich Taste: Its caramelised flavour works wonders in chocolate desserts and spiced bakes.
  

• Easy 1:1 Swap: It substitutes for granulated sugar without major texture changes.
  

However, watch out for:

• Grittiness: It doesn’t dissolve as smoothly, so avoid it in delicate custards or frostings.
  

• Darker Colour: It can make light batters look muddy.
  

Best For: Banana bread, chocolate chip cookies, and crumbles.

5. Agave Nectar

Derived from the sap of the agave plant (yes, the same one used to make tequila), agave nectar is often marketed as a “healthy” alternative, but bakers use it for its neutral taste and liquid consistency.

Why bakers love it:

• Mild Flavour: It sweetens without competing with other ingredients.
  

• Dissolves Instantly: Perfect for cold drinks, mousses, or raw desserts.
  

• Vegan-Friendly: A common honey substitute in plant-based baking.
  

However, watch out for:

• Overly Soft Bakes: Its high fructose content can make cookies spread too much or cakes collapse.
  

• Health Myths: Despite its reputation, it’s still high in sugar—don’t overdo it.
  

Best For: Vegan desserts, cocktails, and no-bake treats.

A Quick Comparison

Sweetener	Best For	Moisture Level	Flavour Profile	Swap Ratio (vs. Sugar)
Granulated Sugar	Cakes, meringues, cookies	Low	Clean, neutral	As is (1:1)
Honey	Chewy bars, spiced cakes	High	Floral, rich	¾ cup honey = 1 cup sugar (reduce liquids)
Maple Syrup	Pancakes, glazes, pies	Medium	Earthy, caramel-like	¾ cup syrup = 1 cup sugar (reduce liquids)
Coconut Sugar	Banana bread, crumbles	Medium	Deep, caramel-like	1:1 (but may alter texture)
Agave Nectar	Vegan desserts, drinks	High	Mild, neutral	⅔ cup agave = 1 cup sugar (reduce liquids)

Bake It Till You Make It

There’s no single “best” sweetener—it all depends on what you’re baking! Nonetheless, if you need a simplified answer:

• Need structure? Stick with sugar.
  

• Want chewiness? Go for honey.
  

• Craving depth? Maple syrup or coconut sugar will shine.
  

• Baking vegan? Agave’s got you covered.
  

Experimenting is part of the fun—try swapping half the sugar in your favourite recipe with honey or maple syrup and see what happens. 

But, if you’d rather leave the testing to us, come by Umbi Tea & Coffee—we’ve got a rotating menu of treats featuring each of these sweeteners, so you can taste the difference firsthand. Our bakers would love to share their favourites with you over a fresh-baked treat and a cup of coffee. 

See when we’re open here.