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Yogurt vs. sour cream in baking?

If I were to replace a half cup of sour cream in a muffin recipe with a half cup of plain yogurt, would there be a noticeable difference in texture or flavor?

asked by aixpat over 3 years ago
4 answers 23034 views
7b500f1f-3219-4d49-8161-e2fc340b2798.flower-bee
added over 3 years ago

The main difference between yogurt and sour cream is thickness and fat percentage. Look at the recipe you are making and the amount of butter/ oil. In general recipes that use sour cream are a little richer tasting and it might give you a slightly denser muffin, but if the amount in question is only 1/2 cup it would be just fine to replace one with the other.

6f614b0c-899e-467f-b032-d68711f70a39.2011-03-07_18-28-41_870
added over 3 years ago

I've used yogurt instead of sour cream in a sour cream coffee cake recipe. If using low fat yogurt, you may want to add a little neutral flavored oil. I usually use non fat Greek yogurt... Good luck!

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Yes, you'll be fine in terms of acid to baking soda balance. As Droplet points out, the texture may be a bit less tender because of the lower fat, but HAND's suggestion to add a bit of oil (or butter!) is spot on. Personally, I love baking with Greek yogurt, too. It's nicely rich, and has that lovely tartness that you get with anything soured.

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added over 3 years ago

Thank you everyone! Greek yogurt sounds like the way to go.