In general, there are two things to remember-maple syrup is sweeter than sugar (so cut back on the syrup) and it adds extra moisture ( so either cut back on the liquid or increase your dry ingredients
a little bit). For every cup (250ml) of sugar in a recipe, replace it with 3/4 cup (175ml) of maple syrup. This rule does not apply to baking. When substituting syrup for sugar in baking use 3/4 (175ml) of syrup for every cup (250ml) of sugar and reduce the main liquid in the recipes by 3 tablespoons (45ml).