100 grams of honey is about 4.8 tablespoons. One tablespoon of honey weighs about 21 g, and one teaspoon is about 7 g. It is the densest sweetener in the kitchen at 21 g per tablespoon, so 100 g is less than 5 tablespoons, and a spoon-for-spoon swap with sugar changes a recipe far more than most cooks expect.
All figures on this page are approximate, and they come from King Arthur Baking, measured poured. Thick, floral syrup made by bees; sweeter than sugar by weight. Baking, glazes, dressings and sweetening tea. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from King Arthur Baking, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 336 g divided by 16, rounded to one decimal place. Thick, floral syrup made by bees; sweeter than sugar by weight. Baking, glazes, dressings and sweetening tea.
A note on disputed figures. King Arthur lists 336 g per cup (21 g per tablespoon); USDA lists about 339-340 g. Honey is denser than any dry sweetener.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of honey |
|---|---|
| 1 teaspoon | 7 g |
| 1 tablespoon | 21 g |
| 2 tablespoons | 42 g |
| 3 tablespoons | 63 g |
| 4 tablespoons | 84 g |
| 5 tablespoons | 105 g |
| 6 tablespoons | 126 g |
| 8 tablespoons | 168 g |
| 10 tablespoons | 210 g |
| 12 tablespoons | 252 g |
| 1 cup (16 tablespoons) | 336 g |
| 100 g | 4.8 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of honey is about 4.8 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A honey glaze for roast carrots
A glaze for a tray of roast carrots uses 4 tablespoons of honey, about 84 g, whisked with olive oil and a pinch of salt. The honey caramelises in the oven and gives the carrots a glossy, sticky coating. Measure the honey in a lightly oiled tablespoon so it slides off cleanly, or weigh it straight into the bowl on a scale, which is cleaner still and avoids losing a spoonful to the sides of the measure.
A honey and mustard dressing
A salad dressing for four uses 3 tablespoons of honey, about 63 g, whisked with Dijon mustard, vinegar and olive oil. The honey balances the sharpness of the mustard and the vinegar, and because honey is sweeter than sugar by weight, three spoonfuls sweeten more than three spoonfuls of sugar would. Whisk the dressing until it thickens slightly, then taste before adding more: honey is hard to take out once it is in.
Sweetening a pot of herbal tea
A teapot of herbal tea for two takes 2 tablespoons of honey, about 42 g, stirred in while the tea is hot. Honey dissolves slowly in cold liquid, so hot tea is the right place for it, and the floral notes of the honey suit herbal teas better than plain sugar does. Two spoonfuls is enough for most people; honey is about a quarter sweeter than sugar by weight, so a little goes a long way.
Getting it right in your kitchen
Honey matters in baking because it is not just a sweetener: it is a liquid, an acid and a humectant all at once. It holds moisture in a cake for days, helps the crust brown faster than sugar does, and its mild acidity reacts with baking soda. That is why swapping honey for sugar spoon-for-spoon fails twice over: a tablespoon of honey weighs 21 g against 12.4 g of sugar, and it adds liquid the recipe never asked for. For 100 g of honey you need only about 4.8 tablespoons, and if a recipe calls for that much honey, it is usually a glaze, a dressing or a loaf where the honey is doing real work. Weighing honey on a scale is also the cleanest method, because it never touches a measuring spoon at all.
If you do not have a scale, the tablespoon count on this page is your best friend: 4.8 level tablespoons is about 100 g of honey, and one tablespoon is about 21 g. For small amounts, use teaspoons instead, at about 7 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of honey weighs 336 g, so 100 g is about 0.3 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Airtight jar at room temperature; crystallisation is natural and reverses in warm water.
- Oil the spoon lightly so honey slides off cleanly, or weigh it straight into the bowl.
- Honey is sweeter than sugar, so use less when you swap it in.
- Warm crystallised honey in hot water to dissolve it; it has not gone bad.
Frequently asked questions
How many tablespoons is 100 grams of honey?
100 grams of honey is about 4.8 tablespoons, poured, using the King Arthur Baking value of 336 g per cup. One tablespoon weighs 21 g, so 5 tablespoons is 105 g, just past 100 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of honey?
One tablespoon of honey weighs 21 g, and one teaspoon is 7 g. Honey is the densest common sweetener, at 336 g per cup, which is why a tablespoon of honey weighs almost twice as much as a tablespoon of granulated sugar.
Can I substitute honey for sugar spoon for spoon?
No. A tablespoon of honey is 21 g and a tablespoon of sugar is 12.4 g, and honey is sweeter by weight. Use about three quarters as much honey as sugar by volume, and reduce the other liquid in the recipe slightly, because honey is a liquid sweetener.
How do I measure honey without a mess?
Lightly oil the tablespoon first so the honey slides off, or weigh it: put the bowl on the scale, press tare, and pour the honey straight in. Weighing is the cleanest method and the most accurate, and it works for 100 g just as well as for a single spoonful.
Does honey go bad?
No, in any practical sense. Honey is naturally antibacterial and does not spoil, though it can crystallise over time. Warm the jar in hot water to dissolve the crystals, and the honey will be as good as new. Store it in an airtight jar at room temperature.
Common mistakes to avoid
The most common mistake is swapping honey for sugar by volume: a tablespoon of honey is 21 g and a tablespoon of sugar is 12.4 g, so a spoon-for-spoon swap adds nearly twice the weight and a lot of extra liquid. The second mistake is measuring honey in a dry spoon, so half a spoonful stays stuck to the metal and never reaches the bowl; oil the spoon lightly first, or weigh the honey. The third mistake is throwing away crystallised honey, which is perfectly good: warm the jar in hot water and the crystals dissolve. Finally, do not add honey to a cake batter and bake it at the same temperature as a sugar cake without watching it, because honey browns faster and the top can burn before the middle is done.