Plain yogurt works especially well in recipes requiring tenderness and moisture, such as muffins, cakes, and quick breads. It doesn’t provide structure, but it helps create a soft crumb and subtle tang. You also get a boost of protein, calcium, B vitamins, and fat.
While yogurt doesn’t provide lift on its own, its acidity activates baking soda to help with leavening in recipes that call for both.
Avoid flavored or sweetened varieties, since they will alter the flavor and sugar content of your final product. Choose a full-fat option whenever possible to more closely mimic the richness that eggs add to baked goods.
Unless you choose a plant-based variety, yogurt isn’t suitable for vegan baking. Still, it works well in a wide range of recipes and is easy to incorporate with minimal prep.
Egg equivalent: One-quarter cup of yogurt is equal to one egg.
Best for: Muffins, cakes, quick breads
No Eggs? No Problem.
Explore more reliable baking substitutes that deliver the moisture, structure, and lift your recipes need at “8 Egg Swaps for Baking,” from which this article was excerpted.
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