For syrups: viscosity can trap residual liquid in measuring tools.
1 cup of Maple Syrup in ounces
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Answer
11.1 ounces
Based on maple syrup density of 1.33 g/ml
Source: NIST-DB-72
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Need a substitute for Maple Syrup?
We have 2 tested substitutions with exact ratios.
View substitutions →Quick Reference Table
| cups | ounces |
|---|---|
| 1/4 cups | 2.8 ounces |
| 1/3 cups | 3.7 ounces |
| 1/2 cups | 5.5 ounces |
| 1 cups | 11.1 ounces |
| 1.50 cups | 16.6 ounces |
| 2 cups | 22.2 ounces |
| 3 cups | 33.3 ounces |
| 4 cups | 44.4 ounces |
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Density-accurate conversions for baking
11.1
ounces
Science Note: Precision within +/-0.002g
Accuracy: +/-0.002gHow this is calculatedWe multiply the volume by the ingredient's specific density (g/ml) from NIST-standardized reference data. This accounts for how tightly each ingredient packs, giving accuracy within +/-0.002g.Source: NIST-DB-72
Why this conversion matters
Maple Syrup has a density of 1.33 g/ml, which means it's quite dense — it packs heavy in a measuring cup. Using weight-based measurements gives you consistent results every time.
Recipe Context for Maple Syrup
For batters: precise liquid amount controls final thickness and rise.
For glazes: even small liquid changes alter flow and set time.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Viscous liquids leave residue in cups and spoons, reducing accuracy.
Brand Variance Example
Baseline on this page: 1 cup maple syrup = 315g. Real-world range can shift by about 4% because liquids are usually more stable than dry ingredients, but viscosity and temperature still matter.
Example for 2 cups: baseline 630g, common range 604g-656g. If your bake is texture-sensitive, start with the lower bound and adjust after a test batch.