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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 5 years ago
4 answers 36612 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 5 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 5 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!

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 5 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.

733fc0ae 71ba 4931 818b d108e02db382  img 0946
added over 5 years ago

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