how many grams in a cup of maple syrup?

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things people ask

• Can I substitute maple syrup for sugar cup-for-cup in baking?
  Not directly. Maple syrup brings about 312 g of weight per cup but only around 200 g of that is sugar — the rest is water and minerals. For each cup of granulated sugar you swap out, drop other liquids in the recipe by 3-4 tablespoons and consider lowering the oven temperature by 25°F, since maple's sugars brown faster than refined sugar.
• Does Grade A vs Grade B matter for cup-scale baking?
  The old Grade B label is gone — since 2015 everything sold retail is Grade A, just split into colour classes (Golden, Amber, Dark, Very Dark). For pecan pie or a pan of granola where you want assertive maple flavour, Dark or Very Dark holds up better at full-cup quantities. Golden disappears into the sugar background once you're using a full 312 g.
• Why do my maple-sweetened muffins stay moist longer?
  Maple syrup is hygroscopic — it pulls and holds water from the surrounding air. A cup-scale dose of 312 g in a batter keeps cakes and quick breads tender for two or three days past the point a sugar-only version would dry out. The trade-off is that crusts stay softer and sharp edges round off; if you want crisp tops, brush a sugar finish on instead.

related conversions

• Maple Syrup: tablespoons to grams
• Maple Syrup: teaspoons to grams
• Maple Syrup guide