I wanted to make some muffins tomorrow morning that call for sour cream.>>>

Use buttermilk or make sour milk (buttermilk sub) : Add 1 Tbsp white vinegar to measuring cup,

plus enough milk to equal 1 cup. Let stand about 15 minutes, stir and use.

(If you don't have white vinegar, you can use lemon juice)

 
Note that if ou do the buttermilk/butter sub, the butter should be melted...

according to joyofbaking.com.

From joy of baking.com, sour cream substitutes for 1 cup include:

1 cup plain yogurt

3/4 cup sour milk, buttermilk or plain yogurt + 1/3 cup melted butter

1 cup crème fraîche

1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (let stand 5-10 minutes)

http://www.joyofbaking.com/IngredientSubstitution.html

 
I've used sour milk, sour cream and yogurt interchangeably many times for baked goods, and I've

never had a problem!

 
I have never been concerned about subbing yogurt and I have bought buttermilk only once

in the last 35 years. I remove 1 T. of milk from the cup and add 1 T. lemon juice, or lime, depending on what it is.

In fact, if the yogurt has fruit on the bottom, I'll scrape off the top of the yogurt but am not worried about any little bits of fruit that get involved as well.

 
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