01
Plain Yogurt
8.0best for muffins1 cup : 1 cup
Thin with milk to pourable consistency; adds tang and tenderness, works in pancakes and biscuits
8.0
buttermilk substitute
in muffins.
Muffins made with Buttermilk are exceptionally tender and moist. The acid in Buttermilk activates baking soda for a better rise and lighter texture.
top substitutes
02
Sour Cream
8.0best for muffins1 cup : 7/8 cup
Thin with milk or water to pourable consistency; adds tang and richness to baking and dressings
8.0
03
Greek Yogurt
8.0best for muffins1 cup : 3/4 cup
Thinner; best in baking or marinades
8.0
show 10 more substitutes
04
Kefir
7.51 cup : 1 cup
Nearly identical tang and thin consistency; 1:1 swap in baking, marinades, and dressings
7.5
05
Whey
6.71 cup : 1 cup
Tangy liquid, similar in baking
6.7
06
Lemon Juice
6.01 cup : 1 cup
Add 1 tbsp lemon juice to 1 cup milk and let sit 5 min; creates acidic substitute for baking
6.0
07
Heavy Cream
6.01 cup : 2/3 cup
Whip for richness; much thicker than buttermilk, thin with water and add 1 tbsp vinegar per cup
6.0
08
Whole Milk
6.01 cup : 1/2 cup
Add 1 tbsp lemon juice or vinegar per cup whole milk; let sit 5 min to curdle before using in batter
6.0
09
Half and Half
6.01 cup : 1 cup
Richer and thicker; thin with water to buttermilk consistency and add 1 tbsp lemon juice per cup
6.0
10
Milk
4.01 cup : 1 cup
Add 1 tbsp vinegar or lemon juice per cup milk and let sit 5 min to curdle into buttermilk substitute
4.0
11
Coconut Milk
4.01 cup : 1 cup
Add 1 tbsp lemon juice, let sit 5 min
4.0
12
Egg
4.01 cup : 1/4 cup
1/4 cup per egg, adds moisture and tenderness
4.0
13
Skim Milk
4.01 cup : 1 cup
Very thin with no fat; add 1 tbsp lemon juice per cup and let sit, still leaner than true buttermilk
4.0