The easiest way to keep sticky foods from sticking to measuring cups is not to use a measuring cup.
Many recipes don't need exact quantities. With a bit of experience, you'll be able to eyeball the right quantities — and to know which ones can't be eyeballed.
If the quantity isn't too large, use the spoon that you'll be using to stir. That only works for one ingredient in a mixture though.
Instead of measuring by volume, measure by weight. Put the pot that you're pouring into on a scale, and pour until you reach the target weight. If your cookbook only gives volumes, keep a table of volume/weight conversions for the ingredients that you use often. There are tables and converters online for common ingredients (both of these are from the units program which you can also run on your computer).
If the ingredient is sold in a transparent cylindrical container, calculate the height that you need to pour based on the volume. If the ingredient is sold in some other form of packaging, you could transfer the contents to a glass pot that you finished using and washed.
As for the container that you're mixing into, if you have a choice, pour the sticky stuff into less-sticky stuff rather than the opposite. For cooking vessels that aren't non-stick, apply some grease (butter works well; apply it with a bit of paper towel).