Substitute for Milk in Muffins

The best substitute for milk in muffins is buttermilk. Use it 1:1 for milk, then add 1/4–1/2 tsp baking soda per cup and reduce baking powder by about 1 tsp to keep the crumb tender and the domes high. If you need dairy-free, unsweetened soy milk is a strong 1:1 swap with minimal flavor change.

Best Substitutes

Milk Substitute	Rating	Substitution Ratio for Muffins	Ideal For	Flavor	Adjustments
Buttermilk	Best	1:1	Tall, tender, well-domed muffins; classic blueberry or lemon	Pleasant tang that brightens fruit and spice	Add 1/4–1/2 tsp baking soda per cup buttermilk; reduce baking powder by ~1 tsp
Unsweetened soy milk	Good	1:1	Dairy-free muffins with good rise and browning	Neutral to lightly beany; usually unnoticeable	Optional: add 1–2 tsp lemon juice or vinegar per cup for tang
Oat milk (unsweetened)	Good	1:1	Dairy-free muffins; apple, cinnamon, or oat-themed flavors	Slightly sweet, cereal-like; softer browning	Optional: add 1–2 tsp lemon juice per cup to boost lift; avoid sweetened types
Thinned plain yogurt (3/4 cup yogurt + 1/4 cup water)	Good	1 cup thinned yogurt per 1 cup milk	Extra-moist muffins; banana, chocolate, or berry	Mild tang; slightly richer dairy notes	Add ~1/4 tsp baking soda per cup; reduce baking powder by ~1 tsp
Water + a little oil	Works	1 cup water + 2 tsp neutral oil per 1 cup milk	Simple muffins where mix-ins carry flavor	Neutral; less dairy richness	Add 1 tsp lemon juice per cup to aid lift; don’t overmix

What Bakers Say

Real bakers share what worked for them when replacing milk in muffins — from substitution ratios to texture fixes.

Read baker experiences

"Swapped dairy milk 1:1 with soy milk for muffins and they baked up normally; several bakers said any plant milk works fine for muffins, with only minor flavor differences."
Reddit users in r/Baking and r/dairyfree•Boxed muffin mix dairy-free substitution
"If you’re totally out of milk, use water but add some fat to compensate; one baker suggested mixing about 1/4 cup melted butter with water to replace a cup of milk."
Reddit user in r/Baking•Ad-hoc substitution when no milk or yogurt is on hand
"Used almond milk instead of dairy milk; muffins browned darker than expected. Advice given: plant milks differ in fat/sugars, so expect color changes and consider using a recipe tested with that milk."
Reddit users in r/Baking•Almond milk swap affecting browning
"Replaced regular milk with chocolate milk in muffins successfully; tip from another baker was to reduce added sugar slightly to balance the sweetness."
Reddit users in r/Baking•Flavoring the liquid with sweetened chocolate milk
"General rule-of-thumb: substituting water for milk can work in some bakes, but milk’s fat and proteins contribute structure and emulsification; the more a recipe relies on milk, the more you must account for those components."
Reddit users in r/AskCulinary•When deciding if water can replace milk in muffins and other quick breads

Choosing the Right Substitute

Milk in muffins adds moisture, a touch of fat and sugar (lactose), and helps browning and tenderness. The best substitutes either match milk’s moisture and acidity (for rise and tenderness) or compensate with small leavening tweaks. Consider whether you want extra tang, dairy-free options, or simple pantry swaps, and adjust baking soda/powder or acidity so the batter lifts well without tunneling.

Our Top Choice: Buttermilk

Buttermilk’s acidity reacts with baking soda for a lofty rise and tender crumb, making it ideal for classic, well-domed muffins. Swap 1:1 for milk, add 1/4–1/2 tsp baking soda per cup, and reduce baking powder by about 1 tsp; its gentle tang brightens fruit and spice batters.

A Close Alternative: Thinned Plain Yogurt

Blend 3/4 cup plain yogurt with 1/4 cup water to mimic milk’s fluidity while keeping beneficial acidity. Use 1:1 for milk and add ~1/4 tsp baking soda per cup; expect a very moist, rich crumb that’s great in banana, chocolate, and berry muffins.

For Dairy-Free Baking: Unsweetened Soy Milk

Soy milk’s protein content supports structure and browning better than most plant milks. Swap 1:1; for recipes that rely on tang for lift, add 1–2 tsp lemon juice or vinegar per cup to mimic dairy acidity.

Another Great Option: Oat Milk

Oat milk brings a mild sweetness and creamy body that suits spiced or apple muffins. Use 1:1; because it’s low in protein, browning is slightly softer—add 1–2 tsp lemon juice per cup if you want a bit more rise.

When You’re Out of Options: Water + Oil

If you’re totally out of milk, combine 1 cup water with 2 tsp neutral oil to replace moisture and a touch of fat. Add 1 tsp lemon juice per cup to help lift; the result is simpler in flavor but still tender if you avoid overmixing.

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Sources

King Arthur Baking — What to bake if you run out of ingredients (note on swapping non-dairy milk or even water for milk)(Accessed 10/16/2025)
King Arthur Baking — Non-dairy milk for baking: What’s the best choice?(Accessed 10/16/2025)
Serious Eats — Oat Milk: A Complete Guide (notes on swapping plant milks in baking and why water isn’t usually a great swap)(Accessed 10/16/2025)