For syrups: viscosity can trap residual liquid in measuring tools.
1 ounce of Maple Syrup in cups
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Answer
0.09 cups
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
| ounces | cups |
|---|---|
| 1 ounces | 0.09 cups |
| 2 ounces | 0.18 cups |
| 4 ounces | 0.36 cups |
| 8 ounces | 0.72 cups |
| 16 ounces | 1.4 cups |
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Density-accurate conversions for baking
0.09
cups
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.