100 grams of turbinado sugar is about 8.9 tablespoons. One tablespoon of turbinado sugar weighs about 11.2 g, and one teaspoon is about 3.8 g. Its coarse golden crystals are the reason it exists: they stay crunchy on top of a muffin and in a cookie coating, where fine sugar would simply melt away.
All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. Coarse, golden raw sugar with a light molasses flavour. Topping muffins, sweetening coffee and crunchy cookie coatings. 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 spooned and levelled. One US cup is 16 tablespoons, so every figure here is the cup weight of 180 g divided by 16, rounded to one decimal place. Coarse, golden raw sugar with a light molasses flavour. Topping muffins, sweetening coffee and crunchy cookie coatings.
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 turbinado sugar |
|---|---|
| 1 teaspoon | 3.8 g |
| 1 tablespoon | 11.2 g |
| 2 tablespoons | 22.5 g |
| 3 tablespoons | 33.8 g |
| 4 tablespoons | 45 g |
| 5 tablespoons | 56.2 g |
| 6 tablespoons | 67.5 g |
| 8 tablespoons | 90 g |
| 10 tablespoons | 112.5 g |
| 12 tablespoons | 135 g |
| 1 cup (16 tablespoons) | 180 g |
| 100 g | 8.9 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 turbinado sugar is about 8.9 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
Topping a tray of blueberry muffins
A tray of blueberry muffins takes 4 tablespoons of turbinado sugar, about 45 g, sprinkled over the tops before baking. The coarse crystals do not melt in the oven the way fine sugar does, so the muffins come out with a crunchy, sparkling crust. Sprinkle the sugar just before the tray goes in, because if it sits on the wet batter for long it starts to dissolve and the crunch is lost.
Sweetening a cafetiere of coffee
A cafetiere of coffee for two takes 2 tablespoons of turbinado sugar, about 22.5 g, stirred in after pouring. The large crystals dissolve more slowly than fine sugar, so stir for a few seconds longer, and the light molasses flavour suits coffee better than plain white sugar does. Two spoonfuls sweetens a full pot without making it taste like dessert.
A crunchy coating for snickerdoodle cookies
Snickerdoodle cookies rolled in turbinado sugar instead of the usual cinnamon sugar get a crackling, golden crust. Six tablespoons, about 67.5 g, is enough to coat a batch of two dozen cookies, and the coarse crystals stay crisp after baking instead of melting into the surface. Roll each ball of dough in the sugar just before baking, and press it in lightly so it sticks.
Getting it right in your kitchen
Turbinado sugar matters where texture is the point. Its crystals are large and golden, with a light molasses flavour from the small amount of molasses left on them, and they stay crunchy through baking where finer sugars melt. That makes it the right sugar for muffin tops, cookie coatings and crumble toppings, and a pleasant sugar for coffee and tea. At 180 g per cup it is lighter than granulated sugar, so 100 g is about 8.9 tablespoons, and a tablespoon weighs about 11.2 g. It is not a good sugar for a smooth cake batter, where the coarse crystals may not dissolve fully and can leave a gritty crumb.
When should you weigh turbinado sugar instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the turbinado sugar until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container, cool and dry, indefinitely.
- Use turbinado sugar where crunch matters: muffin tops, cookie coatings, crumble.
- Level each spoon; coarse crystals leave air gaps and heap easily.
- Stir it a little longer in drinks, because large crystals dissolve slowly.
Frequently asked questions
How many tablespoons is 100 grams of turbinado sugar?
100 grams of turbinado sugar is about 8.9 tablespoons, spooned and levelled, using the King Arthur Baking value of 180 g per cup. One tablespoon weighs about 11.2 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of turbinado sugar?
One level tablespoon of turbinado sugar weighs about 11.2 g, and one teaspoon is about 3.8 g. That is less than a tablespoon of granulated sugar, because turbinado crystals are coarser and leave more air between them.
Can I use turbinado sugar instead of granulated sugar?
Yes, by weight, in most recipes: 100 g of turbinado sugar replaces 100 g of granulated sugar. The flavour is slightly caramel-like, and in smooth batters the coarse crystals may not dissolve fully, so it suits rustic baking, toppings and drinks better than fine cakes.
Is turbinado sugar healthier than white sugar?
No, not in any meaningful way. It is slightly less refined and keeps a little molasses, which gives it flavour and colour, but it has the same calories and the same effect on blood sugar as white sugar. Choose it for flavour and crunch, not for health.
Why does turbinado sugar stay crunchy on muffins?
Its crystals are large and coarse, so they do not melt as fast as fine sugar in the heat of the oven. Sprinkled on top of a muffin just before baking, they keep their shape and give a sparkling, crunchy crust, while fine sugar would melt into the surface.
Common mistakes to avoid
The most common mistake is using turbinado sugar in a smooth cake or custard, where the coarse crystals do not dissolve and leave a gritty texture. The second mistake is measuring it with a heaped spoon, because the large crystals leave air gaps and a heaped spoon can be far heavier than a level one. The third mistake is assuming it is a health food because it is less refined: it is still sugar, with the same calories as white sugar, and the molasses flavour is the only real difference. Finally, do not store it in a humid cupboard in an open bag, because the crystals clump together and lose their free-flowing crunch.