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?

  • Posted by: aixpat
  • August 31, 2011
  • 58560 views
  • 4 Comments

4 Comments

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Droplet
Droplet August 31, 2011

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.

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Helen's All Night Diner

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
boulangere August 31, 2011

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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aixpat
aixpat August 31, 2011

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

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