Is Turbinado Sugar Good for Baking? Uses, Substitutions, and Tips

January 8, 2026 •

3 min read

Turbinado sugar, often marketed as “raw sugar,” is a minimally processed sugar that retains some of its natural molasses, giving it a light brown color and mild caramel flavor. While this rustic sugar is a popular sweetener for coffee and oatmeal, its coarse crystal size and lower moisture content mean it behaves quite differently in baked goods than its more refined counterparts.

Quick Summary

Turbinado sugar is effective for certain baking applications, particularly as a crunchy topping, but its coarse crystals don't dissolve smoothly into batters. Substituting it for white or brown sugar can significantly alter the texture and moisture of a recipe, so it is best used strategically.

Key Points

Not a Universal Substitute: Due to its coarse texture, turbinado sugar is not a 1:1 substitute for all baking, especially not for brown sugar.
Ideal as a Topping: Its large, golden crystals are perfect for adding a sparkly, crunchy finish to muffins, quick breads, and cookies.
Adds Caramel Flavor: The residual natural molasses provides a subtle caramel flavor that enhances rich baked goods.
Watch Moisture Levels: Directly substituting turbinado for brown sugar can result in a drier, more crumbly product due to lower moisture content.
Consider Dissolution: Turbinado crystals won't fully dissolve in batters and doughs, which can alter the final texture of your bake.
Nutritionally Similar to White Sugar: Despite being less processed, the trace minerals in turbinado sugar are insignificant, and it should be consumed in moderation.

What is Turbinado Sugar?

Turbinado sugar is produced from the first press of sugarcane, which is then boiled and spun in a turbine (hence the name) to remove excess moisture and some molasses. The result is a larger, golden-brown crystal with a delicate caramel-like flavor, a textural contrast to the fine, neutral taste of granulated white sugar. Unlike brown sugar, which has molasses added back after processing, turbinado retains its natural, less concentrated molasses, making it drier and crunchier.

Advantages of Baking with Turbinado Sugar

When used correctly, turbinado sugar can enhance baked goods in several ways:

Adds Texture and Crunch: The large crystals do not fully dissolve during baking, providing a delightful, sugary crust on muffins, scones, and cookies. This is one of its most popular and effective applications.
Enhances Flavor: The subtle caramel and molasses notes provide a richer, more complex flavor profile than standard white sugar.
Appealing Aesthetics: Sprinkling the golden crystals on top of baked goods before baking adds a visually pleasing, sparkly, and artisanal finish.

Disadvantages and Limitations

Despite its advantages, turbinado's unique properties make it unsuitable for all baking applications:

Poor Dissolution: The coarse crystals do not dissolve easily into smooth batters or doughs, which can result in a gritty texture in cakes and a different spread in cookies.
Alters Moisture Content: When swapped directly for brown sugar, which contains more moisture, turbinado can lead to drier, more crumbly results. Conversely, using it in a recipe that calls for very little moisture, like a delicate pastry dough, could cause problems.
Weight Difference: A cup-for-cup substitution can be inaccurate due to the larger crystal size. For best results, measure by weight, not volume.

How to Substitute Turbinado Sugar in Baking

Substituting turbinado for other sugars requires attention to the recipe's needs. For a seamless swap, it's often best to stick to recipes designed for raw sugars. If you must substitute, consider the following:

Substituting Granulated Sugar: For moist, pourable batters like quick breads or brownies, you can often substitute turbinado for all or some of the white sugar to add flavor. For finer baked goods like meringues or delicate cakes, it's not a suitable replacement unless processed into a finer grind.
Substituting Brown Sugar: A straight 1:1 swap is not recommended as it will yield a less moist and chewy product. To replicate brown sugar, mix 1 cup of turbinado with 1.5 teaspoons of molasses to increase moisture content.

Turbinado vs. Granulated White vs. Brown Sugar


Feature	Turbinado Sugar	Granulated White Sugar	Brown Sugar
Crystal Size	Large, coarse crystals	Small, fine crystals	Fine, soft crystals
Flavor	Light caramel and molasses	Neutral, purely sweet	Rich, prominent molasses
Processing	Minimally processed (partially refined)	Highly refined	Refined white sugar with molasses added back
Moisture	Drier than brown sugar	Very dry	Moist and soft
Best Use	Crunchy topping, moist batters	All-purpose baking	Chewy cookies, rich cakes
Dissolves?	Slowly; often remains crunchy	Easily and smoothly	Easily and completely

When to Use Turbinado Sugar for Best Results

Here are some of the best uses for turbinado sugar in baking, leveraging its unique texture and flavor:

Sprinkle on Top: Give muffins, quick breads, coffee cakes, and scones a beautiful, crunchy, and sugary crown.
Crusts and Toppings: Use it to create a crisp, flavorful top on cobblers, fruit crisps, and pies.
Cookie Coatings: Roll balls of cookie dough in turbinado sugar before baking for a chewy interior and a crunchy exterior, as in sugar cookies or peanut butter cookies.
Moist Batters: It can be used as a replacement for white sugar in recipes with a high liquid content, such as certain cakes and brownies, though it may not fully dissolve.

For more specific recipe ideas that feature turbinado sugar, check out this guide on Taste of Home: What Is Turbinado Sugar and How Can You Use It?.

Conclusion

Turbinado sugar is a valuable addition to a baker's pantry, but its use is best when intentional rather than as a general substitute. Its larger crystals and caramel notes excel at creating appealing texture and flavor contrasts, making it a perfect finishing sugar for baked goods. By understanding its limitations—particularly its poor dissolution in drier doughs—and leveraging its strengths, you can use turbinado sugar to create deliciously distinct results in your kitchen. Always consider the desired texture of your final product before making a swap, and you'll achieve great success.

Frequently Asked Questions

A direct 1:1 substitution is not recommended because turbinado has a lower moisture content and larger crystals than brown sugar, which can lead to drier, more crumbly baked goods. To make a closer substitute, you can add a small amount of molasses to the turbinado sugar.

While turbinado is less refined and contains trace minerals like calcium and iron, the amounts are nutritionally insignificant. Both sugars contain the same number of calories and carbohydrates and should be consumed in moderation.

In cookies, especially those rolled in sugar, turbinado is excellent for creating a crunchy, textured exterior. However, when mixed into the dough itself, the larger crystals may not dissolve completely, resulting in a less uniform texture and a different spread.

The best use is as a finishing sugar. Sprinkle it on top of muffins, quick breads, pies, or cookies before baking to create a sparkly, crunchy crust and add a pop of caramel flavor.

No, turbinado sugar is not ideal for smooth applications like whipped cream, frostings, or caramel sauces because its large crystals do not dissolve easily. It can create a gritty texture and uneven melting.

Store turbinado sugar in an airtight container away from moisture. You can also use a terracotta sugar saver to help maintain its texture.

You can replace granulated sugar with turbinado sugar in a cup-for-cup ratio, but expect a richer molasses flavor and potentially a slight change in texture due to the coarser, slower-dissolving crystals. It works best in moist batters where complete dissolution isn't critical.