⭐ Silken Tofu (blended with lemon juice) (Best Dairy-Free Option)
1/4 cup blended silken tofu + 1 tsp lemon juice per 1/4 cup sour cream Quick tip: Silken tofu provides creaminess but less tang; lemon juice adds acidity for leavening.
Blended silken tofu mimics the thick, creamy texture of sour cream, while lemon juice introduces the necessary acidity to activate baking soda or powder. This combination works well in muffins to maintain moisture and rise.
Ensure the tofu is well blended to avoid lumps, and mix lemon juice thoroughly to distribute acidity evenly. This substitute is especially useful for vegan or dairy-free diets.
Muffins may have a milder tang and slightly different mouthfeel but remain moist and tender.