Why I stopped swapping sour cream for yogurt in baked goods

After three batches of muffins came out dense and gummy last month, I went back to the real stuff and honestly the tang of yogurt is a fine topping but it just doesn't hold up like sour cream does in the batter, so am I the only one who thinks this swap is overrated?

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jordanblack2d ago

You said the tang is fine as a topping, and that's exactly where I used to think yogurt belonged in baking too, honestly. I was all about swapping it to save calories, but then I made a batch of banana bread that came out so wet in the middle it was basically pudding, and my biscuits turned into hockey pucks. I thought it was my oven, but nope, it was the yogurt not doing the same job as sour cream. Your line about it being overrated hit me because I've been defending it for years, but the texture difference is real and I can't ignore it anymore. I'm converted back to sour cream for anything that needs to rise properly or stay fluffy.