Honey is largely fructose and is therefore much sweeter than refined sugar. Depending on the honey, it can be two or three times sweeter than sugar. For every 1 cup of sugar, substitute 1/2 to 2/3 cups of honey.
Honey is slightly acidic, so add a little baking powder (about 1/8 to 1/4 tsp per cup of sweetening) to most batters and dough. This addition is unnecessary with yeast breads because the honey leavening thrives in the mildly acid environment of honey.
Honey burns faster than granulated sugar. Lower the heat on the stove and stir more often or reduce oven temperature by 25°F.