Out of Milk, one case

Milk substitute for muffins

6 options, ranked, with the exact amount

Use thisBest of 6 options

Use Unsweetened soy or oat milk

1 cup for every cup of milk

Unsweetened soy or oat milk replaces milk cup for cup in muffins with no other change. From the pantry, use ½ cup evaporated milk plus ½ cup water per cup of milk, or 1 cup water plus 1 tablespoon of melted butter. Buttermilk also works in the same amount and makes a more tender muffin: add ½ teaspoon of baking soda per cup and cut the baking powder by 2 teaspoons.

Verdict —: Works
Best for —: any muffin recipe

One casethe full milk card

Every option, one card

Ranked

Milk substitutes compared
#	Substitute	Instead of 1 cup milk	Verdict
1	Unsweetened soy or oat milkany muffin recipe	1 cupWorks	Works
2	Evaporated milk + waterany muffin recipe	½ cup evaporated milk + ½ cup waterWorks	Works
3	Water + butterblueberry, banana and bran muffins	1 cup water + 1 tbsp butterTweak it	Tweak it
4	Buttermilkblueberry and bran muffins	1 cupTweak it	Tweak it
5	Thinned plain yogurtmoist fruit muffins	¾ cup yogurt + ¼ cup waterTweak it	Tweak it
6	Unsweetened almond milkdairy-free muffins when it is the carton you have	1 cupYou'll taste it	You'll taste it

What changesWhat changes, option by option6 options

Unsweetened soy or oat milk

no real difference once baked

The plant milks closest to dairy in body. Soy browns nearly like milk; oat bakes a little paler.

Best for: any muffin recipe, dairy-free and vegan muffins, muffin mix from a box
Suits: vegan
Where it fails: A sweetened or vanilla carton adds sugar: cut the recipe's sugar by about 1 ½ tbsp per cup and lower the oven 25°F, because the tops brown faster.

Evaporated milk + water

the same as milk

Canned milk with the water put back. It bakes and browns exactly like fresh milk.

Best for: any muffin recipe, muffin mix
Contains: dairy
Where it fails: Used undiluted it is twice as concentrated, and the muffins come out denser, richer and darker. Sweetened condensed milk is a different can and is not a swap.

Water + butter

slightly plainer

Water carries the batter and the melted butter replaces milk's fat. In a batter with egg, sugar and fruit, little is lost.

Best for: blueberry, banana and bran muffins, muffin mix, when the fridge is empty
Prep: Melt the butter, let it cool a minute, whisk it into the water, and whisk again before pouring.
Contains: dairy
Where it fails: The tops are paler and the crumb a touch less tender. A sprinkle of sugar on top before baking helps the color.

For ½ cup milk: ½ cup water and 1 ½ tsp butter. For ¾ cup: ¾ cup water and 2 ¼ tsp butter.

Buttermilk

a slight tang

Acidic and thick, it makes a tender, moist muffin with a little more rise once baking soda is added.

Best for: blueberry and bran muffins, corn muffins, any muffin you want more tender
Prep: Add ½ tsp baking soda per cup of buttermilk and cut the baking powder by 2 tsp. In a boxed mix, use it with no other change.
Contains: dairy
Where it fails: Without the soda the muffins are a little denser and more sour.

Thinned plain yogurt

a slight tang, like buttermilk

Plain yogurt whisked with water behaves like buttermilk. Sour cream thinned the same way works too.

Best for: moist fruit muffins, bran and oat muffins
Prep: Add ½ tsp baking soda per cup, as for buttermilk, and cut the baking powder by 2 tsp.
Contains: dairy
Where it fails: Greek yogurt is thicker: use ½ cup with ½ cup water. Flavored yogurt adds sugar and flavor you did not plan for.

Unsweetened almond milk

leaner; faintly nutty in a plain muffin

It works in the same amount, but it is thin and nearly fat-free.

Best for: dairy-free muffins when it is the carton you have
Prep: Add 1 tbsp melted butter or neutral oil per cup.
Suits: vegan
Contains: tree nuts
Where it fails: The tops stay pale and the muffins dry out sooner.

How it behaves in this recipe

In this recipeMilk

In muffin batter, milk is the liquid that hydrates the flour and dissolves the sugar. Its fat and protein add a little tenderness and browning. Swaps that keep the same amount of liquid all make a muffin; the ones with some fat and protein make the closest one.

Tips for substituting milk

4 tips

Measure the swap exactly as the milk was measured, then stir only until the flour disappears. Overmixing toughens muffins more than any liquid does.
Buttermilk or thinned yogurt: add ½ tsp baking soda per cup and take out 2 tsp of the baking powder.
Sweetened plant milk: cut the sugar by about 1 ½ tbsp per cup and bake 25°F lower.
With water or almond milk, sprinkle the tops with coarse sugar before baking so they brown.

Questions

5 questions

Can you substitute evaporated milk for milk in muffins?

Yes. Mix ½ cup evaporated milk with ½ cup water for each cup of milk and use it as you would fresh milk. Straight from the can it is twice as concentrated, which makes denser, darker muffins.

Can I use water instead of milk in muffins?

Yes. Use the same amount of water and add 1 tablespoon of melted butter per cup of milk. The muffins rise the same and come out slightly paler and less rich. For ½ cup milk, use ½ cup water and 1 ½ teaspoons of butter.

My muffin mix calls for water. Can I use milk instead?

Yes, in the same amount. Milk makes the muffins a little richer, more tender and browner on top. Nothing else in the directions changes.

Can I use orange juice in place of milk in muffins?

In fruit muffins, yes, in the same amount, as a flavor choice. The muffins taste of orange and are slightly sweeter. Juice has no fat, so add 1 tablespoon of melted butter or oil per cup.

Can I use heavy cream or half and half?

Yes, thinned to match milk: 1/3 cup half and half plus 2/3 cup water per cup, or 3 tablespoons of heavy cream topped up to 1 cup with water.