For Healthier, Tastier, Extra-Moist Baked Goods, Use This Ingredient

bake with greek yogurt
Photo Credit: Food Faith Fitness

March 3, 2021

By Sheela Prakash

Years ago, when Greek yogurt first became trendy, I was all in. Its creamy thickness immediately made my usual morning bowl of yogurt with fruit and granola a whole lot more interesting. I also loved that it packed more protein than the regular stuff.

Soon, though, I realized breakfast was just the beginning. Now, I keep Greek yogurt in my fridge at all times. I use it for cooking and for baking. Not only does it lend extra nutrition to my sweet and savory baked goods, it makes them taste better.

Here’s why you should bake with Greek yogurt.

3 Reasons to Bake with Greek Yogurt

1. It makes baked goods extra-moist.

Sour cream is a classic addition to things like pound cake and coffee cake for good reason: It results in a crumb that’s fluffy and moist. Greek yogurt works exactly the same way. The natural fat helps ensure whatever you’re baking won’t dry out. Just be sure to use whole milk or 2% Greek yogurt so you have enough of that richness to do the job.

2. It helps baked goods rise.

Since Greek yogurt is naturally acidic, it reacts with baking soda in baked goods causing them to achieve a better rise. That acidity even provides a mellow tang that lends a balanced flavor to your treats.

3. It adds nutrition.

While there are plenty of baked good recipes that call for Greek yogurt, I also use it in place of sour cream because Greek yogurt comes with good nutrition: It’s protein-rich, and it’s also a great source of calcium, potassium, and B vitamins.

How to Bake with Greek Yogurt

There are recipes that call specifically for Greek yogurt. You can also use Greek yogurt in place of sour cream. And you can even use Greek yogurt in place of buttermilk in recipes. Just thin it with milk so it’s the consistency of buttermilk. And if you’ve got a recipe that calls for regular yogurt? Greek yogurt, slightly thinned, works too.

Start baking with Greek yogurt and you may soon find that, like I did, it’s just as valuable of an ingredient in your baked goods as flour and eggs. Here are a few recipes to get you started: