Substitute for Milk in Baking: Best Alternatives That Work
When making baking, the best substitute for milk is Plain Yogurt (thinned). Yogurt provides moisture, fat, and protein just like milk, plus its acidity helps activate leavening agents for a lighter, more tender crumb. Milk provides moisture, fat, and protein in baked goods. It helps create tender crumb structure, promotes browning, and adds subtle richness. The substitute must provide similar liquid volume and some fat content.
Best Substitute
Plain Yogurt (thinned)
3/4 cup yogurt + 1/4 cup water per cup of milk
Yogurt provides moisture, fat, and protein just like milk, plus its acidity helps activate leavening agents for a lighter, more tender crumb.
What else can I use instead of milk in baking?
Oat Milk
1 cup oat milk per cup of milk
Neutral flavor and similar consistency to whole milk. Works in virtually any baking recipe.
Sour Cream (thinned)
1/2 cup sour cream + 1/2 cup water per cup of milk
Adds richness and tenderness. Especially good in cakes and muffins.
Coconut Milk (canned, diluted)
1/2 cup coconut milk + 1/2 cup water per cup of milk
Adds subtle coconut flavor. Good for tropical-flavored baked goods.
Frequently Asked Questions
What is the best substitute for milk in baking?
Thinned plain yogurt (3/4 cup yogurt + 1/4 cup water) is the best substitute. It provides moisture, fat, and protein like milk, and its acidity helps baked goods rise. For a vegan option, oat milk works as a 1:1 replacement.
Can I use water instead of milk in baking?
You can use water, but your baked goods will be less rich and may not brown as well. Add 1 tablespoon of melted butter per cup of water to restore some fat content and improve texture.