Substitute for Buttermilk in Muffins: Tender and Tall
When making muffins, the best substitute for buttermilk is Milk + Lemon Juice. This DIY buttermilk provides the acidity needed for proper leavening and tender muffins. Let it curdle before adding to the batter. Buttermilk makes muffins incredibly tender and moist. Its acidity activates baking soda for a tall, domed rise, and the lactic acid tenderizes gluten for a soft crumb. The substitute must provide acidity and moisture.
Best Substitute
Milk + Lemon Juice
1 cup milk + 1 tbsp lemon juice (let sit 5-10 minutes)
This DIY buttermilk provides the acidity needed for proper leavening and tender muffins. Let it curdle before adding to the batter.
What else can I use instead of buttermilk in muffins?
Plain Yogurt + Milk
1/2 cup yogurt + 1/2 cup milk per cup of buttermilk
Creates extra-tender muffins with a slight tang. Whisk smooth before adding.
Sour Cream + Milk
1/3 cup sour cream + 2/3 cup milk per cup of buttermilk
Rich and moist muffins. The extra fat keeps muffins fresh for days.
Oat Milk + Vinegar
1 cup oat milk + 1 tbsp white vinegar per cup of buttermilk
Best vegan option. Let sit 5 minutes. Creates tender muffins.
Frequently Asked Questions
What can I use instead of buttermilk in muffins?
Add 1 tablespoon lemon juice to 1 cup milk and let it sit 5-10 minutes. This DIY buttermilk creates tender, well-risen muffins. Yogurt thinned with milk also works excellently.
Why do muffins need buttermilk?
Buttermilk's acidity reacts with baking soda for better rise, and its lactic acid tenderizes gluten for softer muffins. Any acidic substitute provides the same benefits.