First, honey is sweeter and denser than sugar, so you can use less of it. 3/4 cup honey replaces the sweetness of 1 cup of sugar, and I personally reduce to closer to 1/2 cup because I find it that much sweeter.

Second, although it will change the wet-to-dry ingredient ratio, simple logic would tell you this means you need to adjust your other ingredients rather than just rule honey out as a sweetener. You reduce your other wet ingredients by 1/2 cup per every cup of honey added. In this recipe, you’d probably do best to still use the two eggs, reduce your Greek yogurt to 1/2 cup, and add 1/2 to 3/4 cup honey.

Always reduce the baking temperature by about 25 degrees when using honey because it “browns” and burns faster than sugar.