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I’ve cried over muffins before.
Yes. Tears over muffins. I was so excited for my whole wheat banana muffins to bake up perfectly soft and dreamy, but when they came out of the oven… they tasted like cardboard. And spongecake. At the same time. They were too salty, not sweet, and just… gross. The problem? I wasn’t paying very close attention to my measurements.
I’ll say this one time and I’ll say it again. Baking is not very forgiving. Estimating the measurements of an ingredient in a recipe spells disaster. By eye-balling flour, sugar, and over estimating a teaspoon of baking soda, those blueberry muffins tasted like… crap.
Thankfully, I learned my lesson.
Sparkling Jumbo Blueberry Muffins (no cardboard-taste here!)
What went wrong with your last baking disaster? Your measurements could be completely off. Understanding the correct measuring technique for a particular ingredient will guarantee better baking results of your finished product.
Flour: I always use the spoon & level method for flour. Do not use the measuring cup to scoop the flour out of the container/bag. You could end up with 150% of the correct measurement doing it this way! Rather, using a large spoon, scoop the flour into the measuring cup. Do not “pack” the flour. Do not tap the measuring cup, as this causes it to settle in the cup and become more dense. After you’ve spooned the flour into the measuring cup, use the back of the knife to level off it off evenly with the top of the measuring cup.
One correctly measured cup of flour should weigh about 128 grams or 4.5 oz.
Oats: I use oats a lot in my recipes for things like granola, oatmeal bars, or oatmeal cookies. Use the same spoon & level method of measuring as you do with flour.
1 cup old fashioned rolled oats = 85 grams = 3 oz
Baking powder & Baking soda: Shake up the baking powder or baking soda container a bit. Using a measuring spoon, lightly scoop out of the container. Use a knife to level it off evenly with the top edge of the measuring spoon.
Baking powder and baking soda expire after 6 months.
I do not get through a box of either within 6 months, so I usually have to toss it before it’s finished off. I write the date of each on the box so I know when they need to be replaced.
White (granulated) Sugar: Unlike flour, sugar is measured by scooping the measuring cup or spoon into the container/bag until it is overflowing, then leveling it off with the back of a knife. Sugar is more forgiving in recipes than other ingredients, because the sweetness of a finished product depends on your tastebuds. However, it is always best to measure the ingredients exactly as the recipe states, because sugar crystals are imperative to break down other ingredients. For example, sugar crystals allow the butter in a recipe to “cream.”
1 cup white sugar = 201 grams = 7.1 oz
Brown sugar: Unless the recipe states otherwise, brown sugar needs to be packed into the measuring cup or measuring spoon. For most of my recipes, I pack the brown sugar.
1 cup packed brown sugar = 220 grams = 7.75 oz
Powdered sugar (Confectioners’ sugar): I usually sift my powdered sugar if I’m using it for a frosting/buttercream recipe. I’ve ruined buttercream before by not sifting the powdered sugar beforehand. I ended up with lumps throughout the frosting. Not very pretty. Once sifted, powdered sugar must be measured by spooning the sugar into the measuring cup or spoon from the container/bar. Then, level off with a knife. Powdered sugar is measured like regular white sugar. I do not usually sift powdered sugar for recipes besides frosting, unless otherwise noted.
One correctly measured cup of powdered sugar should weigh about 128 grams or 4.5 oz.
Butter & solid fats: Butter has measuring amounts marked on the sides of the paper wrapping. Shortening is measured by packing it into a cup, then leveling off with the knife.
*1 stick of butter = 1/2 cup = 8 tablespoons = 113 grams = 4 ounces
*2 sticks of butter = 1 cup = 16 tablespoons = 227 grams = 8 ounces
Liquid ingredients: Liquids, like water or oil, need to be measured at eye level. Using the a liquid measuring cup, pour the liquid into the cup. Then, bend over to make sure the liquid is EXACTLY at level with the measuring requirement from the recipe. I use this liquid measuring cup.
Semi-Liquid ingredients: I often use semi-liquid ingredients in my recipes, like applesauce, yogurt, or peanut butter. Measure these types of semi-liquid ingredients in dry measuring cups because they are too thick to be accurately measured in liquid cups. Level off with a knife, like you do with sugar or flour.
Add-ins (chocolate chips, dried fruit, chopped candy, etc): pour ingredient into measuring cup and level off.
How many tablespoons are in a cup? How many cups are in a pint? I find the baking equivalent charts below helpful while I’m in the kitchen.
Dry Ingredient Equivalents
- 1 tablespoon = 3 teaspoons
- 1/8 cup = 2 tablespoons
- 1/4 cup = 4 tablespoons
- 1/3 cup = 5-1/3 tablespoons
- 1/2 cup = 8 tablespoons
- 2/3 cup = 10-2/3 tablespoons
- 3/4 cup = 12 tablespoons
- 1 cup = 16 tablespoons
Liquid Ingredient Equivalents
- 1 cup = 8 fluid ounces = 1/2 pint
- 2 cups = 16 fluid ounces = 1 pint
- 4 cups = 32 fluid ounces = 2 pints
- 8 cups = 64 fluid ounces = 1 quart
Now go bake up something incredible! 
{ 55 comments… read them below or add one }
Oh my goodness! What useful information. Thanks for sharing.
you’re welcome! hope it can help.
I’m guilty of scooping the flour with the measuring cup. Bad Micha, bad. I will try and remember to use a spoon to scoop!
Micha, I’ve ruined a lot of baked good recipes by scooping the flour. Spoon & scoop, spoon & scoop!
Spoon and scoop is great and it helps particularly with Joy of Cooking recipes because they use that method. I have found that older recipes, like ones I got from my mother or from my 1970s cook book collection, tend to come out incorrectly unless I use the scoop and level method.
i support all the calories in these recipes!!!
yes, most of the pictures featured at the end of this post aren’t really any of my healthier treats
There are some fabulous tips in this – thanks so much
And I totally understand – I have sobbed over scones
Cheers
Choc Chip Uru
Looks like you re- did your home page. I tried the spring M&M cookies, they were good. I added a little something to the second batch and it was also good. Good tips on your blog today.
yep, i’m currently working on a new blog design. so glad you enjoyed those cookies!
This will totally change how I measure flour! Thanks for sharing!
Great Pointers! I will definitely be using them for my future baking recipes!
This is great! I don’t have measuring cups and have tried your cookie recipe and it went completely wrong because I used an online cup-to-grams converter! I’ll use your tablespoon measurements now! Thanks
Hayley
so sorry the recipe was a flop with the cup-to-gram converter Hayley! better luck next time. glad this post can help!
I think these are great tips for anybody that wants to bake well. I totally agree with you on the flour. That’s where I used to make my errors until I read about scooping. It’s an extra step but it goes a long way.
I couldn’t agree more! I’ve ruined plenty of cookies by scooping out flour in the past until I read up and learned from my mistakes.
I know I’m jinxing myself by saying this, but I guess I’m saying it anyway… I’m pretty lucky and I’d say only about 1 in 10 of my recipes turn out as flops!
Do you have any tips for creaming butter? I have tried to make cake before and it came out tasting like cardboard and slightly crispy on the edges. IT WAS AWFUL!
Hi Marc – in order to cream butter well, the butter must be softened at room temperature, To test the softness, use a butter knife to cut into the butter, When the butter offers just a bit of resistance to the cutting, it is soft enough to cream. Do not soften the butter so that it become oily. The creaming begins with the sugar. When butter is creamed into sugar, the sugar crystals are breaking up the fat and creating “air bubbles.” The air bubbles are what gives cakes and cupcakes their light texture.
I use a stand alone mixer when a recipe calls for creaming. You may also use a handheld mixer. I wouldn’t recommend creaming with your hands and a spoon; this way is not very comparable to using a mixer of any type, in my opinion. I prefer using a mixer to get best results.
Hope this helps!
I haven’t had the chance to try it yet, but thank you so much for the advice
Anytime!
I just made a cake and had the same problem, I creamed the butter and sugar till it was fluffy and sifted all the dry ingredients and incorporated them correctly with the wet ingredients. I took the cake out of the oven and it didn’t rise even slightly it just cooked in the pan and the bottom got all brown. Help!
great post! i need to print this off and tape it to my refrigerator. i have such a bad habit of eyeballing. your post has such great, useful info! thank you
kirsten recently posted..Variations of the crescent roll: apple cinnamon and chocolate chip
I hope it helps, Kirsten! Eyeballing spells disaster! I learned the hard way.
how do you measure 1.5 cups of something??
1.5 cups is 1 and 1/2 cups.
Totally useful knowledge! Thanks for sharing!!! ….Now I know to FOREVER get the QUART instead of the PINT at the Chinese Restaurant! I never knew it was 4 times bigger (what?! I’ve gotten robbed, grrr!) Also, the part you wrote about the sugar and butter making your cupcakes fluffy— good to know! I assumed it was the eggs. See, I need cooking lessons!! (heeeeelp!!!!!!)
yep quarts are much bigger than pints, which is always a good tihng when chinese food is involved
Hi Sally, I recently found your blog and girl, you do deadly business with sugar. I have to point out, though, that 4 cups = 32 ounces = 2 pints = 1 quart. There are only 4 cups in a quart. 64 ounces is 2 quarts or 1/2 a gallon. = )
Jamie recently posted..Deep Thoughts Thursday – My Own Worst Critic
I just saw this post as you linked to it from your latest post. I can not tell you how long I went (up until about a year ago) with measuring flour by scooping right out of the bag with the measuring cup. I always just thought I was a bad baker because nothing ever came out tasting like it should!
Ashley @ Wishes and Dishes recently posted..Peanut Butter Cup Cookies
Ashley, I did the same thing and have ruined a lot of recipes in the past by not measuring flour correctly. It was so frustrating until I learned this!
Love the tip about measuring flour – I never would have thought to question my flour measurements when a baking project goes awry. It’s boggles me that the scoop and dump method could result in so much extra flour! I have been spooning and leveling ever since
I also identify with your tears-over-muffins. I have had way more near meltdowns over baking mishaps than I’d care to count! And non-bakers just don’t understand that stinging disappointment when something doesn’t turn out, or the frustration of messing up yourself, to fatal consequences for the recipe!
Molly from The Batter Thickens recently posted..Peanut Butter Blossoms
It scares me how much extra flour you can get when you scoop it with the measuring cup! I had to train myself to stop. I feel like i have melt-downs ALL the time in the kitchen. It’s so frustrating. But it happens! We aren’t perfect! Glad you can agree my friend.
Thanks Molly!
Sally, thank you, thank you, thank you. I love visiting your website and reading (drooling) over your recipes and tips. Your measuring guide is very informative. Okay, I’m off to my kitchen….
Thanks Teri! I am so glad this is helpful for you! Let me know what you bake up.
I made “the chocolate chip cookies”. They are fabulous. Next will be the c-c muffins. You have so many scrumptous recipes, I’ll have to work my way through them all.
Thanks Teri! glad you love the chocolate chip cookies.
Agree totally Sally about the importance of measuring correctly, baking is a science!
Am a bit curious about the use of cups in baking (as we don’t use the same method in the UK), do you ever measure your ingredients in grams/ounces? I tend to use my digital scales which means the measuring bowl can sit on top and I can zero it after each ingredient 
Joy @ Baking-Joy recently posted..Chocolate caramel cookies
Hi Joy! I do not measure in ounces or grams. although I plan to be a bit more precise this year after I get my hands on a kitchen scale.
Definitely invest in a digital kitchen scale. I use mine for everything, baking and cooking. I learned to measure ingredients correctly when I first started baking when I was about 5 and am glad that I did. I invested in a digital kitchen scale several years ago and find that it makes such a difference. Baking is such science, which makes it so so much fun, yet so challenging and frustrating at times. My kids tell me that I am “the best cook ever” and thankfully most of my “disasters” or “mistakes” are still edible, but their are times that I wish my dishes or baked goods would turn out better. I was a little frustrated by the oatmeal scotchies I was making for my friend’s wedding favors, each batch or pan seemed to turn out different and some of them weren’t as pretty in appearance as I would have liked, but they were still tasty. Oatmeal scotchies are meant to be a little flatter and chewier and I like my oatmeal cookies a little bit thicker. BTW thanks again for the recipe for the oreo cheesecake cookies that I made for my friend’s wedding favors. Everyone loved them, they are my husband’s new favorite. I did play around with your recipe and a few others and came up with some yummy variations on the oreo/cookies ‘n cream cheesecake cookies. I can’t decide which of your recipes to try next, thanks for sharing so many different recipes.
Hey Katie! Ok, you’ve convinced me – getting that digital scale. It’s going to be one smart investment in the kitchen.:) I love love love oatmeal scotchies! My favorite cookie. So glad you enjoyed the oreo cheesecake cookies. Let me know what you make next! Thanks for the comment and suggestion.
So how much does 1 cup of flour weigh when you are spooning it in as described? I don’t scoop or spoon. All professional bakers weigh their ingredients. The flour can be off by a LOT when not weighed.
Mary Ellen recently posted..BBQ Meatballs – a Potluck Favorite
ap flour 1 cup = 4.5 oz, bread flour 1 cup = 4.8 oz, cake flour 1 cup = 3.9 oz, WW flour 1 cup = 4.25.
This is good to know!
I thought one cup was 240 grams for all solids( butter, flour, etc.) but know I know I was wrong! And, it’s okay that I use a scale instead of the measuring cup?
Thank You Sally. This Information is too helpful. I always find it hard to convert the measurements since am Kenyan and we mostly use Grams for Measurements. Now I can Comfortably try out your Recipes.
Sally K
That’s wonderful Sally! I’m very glad this is helpful. I’m trying to direct more readers having problems with conversions to this post.
Hi Sally, i am so glad to hv found this post! All yr bakes look so awesome and I have been really eager to try. However, due to the measurement in cups, I was kinda hesitant
(Am more confident with using grams). Nw that I have found this, i should wait no more! Tks heaps! You made my day : )
That’s wonderful Carol, I’m so glad you found this post and that it will be helpful for your measuring =)
I have cried many a time and even threw the odd temper tantrum! hehe, good to knows!
Such great tips! I will definitely be taking these into consideration!
Meriem @ Culinary Couture recently posted..Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
Hmmmm…Sally, it looks like shaking the flour in that vintage 2 cup aluminum measuring cup may have been a culprit in my sugar cookie baking adventure! Thanks for a very helpful tutorial!
Good! I’m so glad that was helpful Linda! Thanks for the emails, too.
PS Sally…I broke down and bought a scale yesterday!
Lovely! It will be a great help in the kitchen.
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