10 Homemade Baking Substitutes When You’re Out of Eggs, Butter, or Milk

You’re halfway through mixing up a batch of cookies and you reach for the eggs, and there aren’t any. Or you go to grab the butter and someone (probably you) used the last stick last week and forgot to write it on the list. It happens to everyone, and the good news is you almost never need to stop what you’re doing and run to the store.

Most baking substitutes use stuff you already have sitting in your fridge or pantry. Here are 10 swaps that actually work, plus a few notes on when to use which one so your baked goods still turn out right.

Egg Substitutes

1. Applesauce

Use ¼ cup of unsweetened applesauce for each egg. This one works best in muffins, quick breads, and cakes where you want moisture more than structure. It won’t give you much lift, so skip it for anything that needs to rise a lot, like a soufflé or angel food cake.

2. Mashed Banana

Half a mashed ripe banana can replace one egg. It adds moisture and a bit of natural sweetness, so it’s great in banana bread (obviously), muffins, and pancakes. Just know your baked good will taste a little like banana, so this isn’t the move for a batch of sugar cookies.

3. Flax Egg

Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about five minutes until it gets thick and gel-like. This is one of the most reliable egg substitutes out there and works well in cookies, brownies, and pancakes. It’s also a popular choice if you’re baking for someone with an egg allergy.

4. Yogurt or Buttermilk

A quarter cup of plain yogurt or buttermilk swapped in for one egg adds moisture and a little tang. This works really well in cakes and muffins. If you only have flavored yogurt on hand, that’s fine too, just keep in mind it’ll add a bit of sweetness.

5. Baking Soda and Vinegar

One teaspoon of baking soda mixed with one tablespoon of white vinegar replaces one egg and helps with leavening. This one is great for cakes and cupcakes where you need some rise. Mix it right before you add it to your batter since the fizzing reaction starts fast.

Butter Substitutes

6. Vegetable or Coconut Oil

Use ¾ cup of oil for every cup of butter called for. Coconut oil works especially well because it’s solid at room temperature like butter is, so it behaves similarly in recipes. Keep in mind your baked goods will be a little denser and less flaky since oil doesn’t have the same air pockets that butter creates.

7. Mashed Avocado

Swap in an equal amount of mashed avocado for butter. It’s a little unconventional but it works, especially in brownies and chocolate-based recipes where the color blends right in. You get a similar richness and moisture without the dairy.

8. Greek Yogurt

Replace half the butter in a recipe with an equal amount of plain Greek yogurt. This cuts down on fat while keeping things moist, and it works particularly well in cakes and muffins. Just don’t replace all the butter with yogurt or you’ll lose the texture you’re going for.

Milk Substitutes

9. Water Plus a Little Extra Fat

In a pinch, plain water can stand in for milk in a lot of recipes, especially cookies. Since you’re losing the fat content from the milk, add a small splash of oil or melted butter to make up for it. This won’t work for anything where milk is a main flavor player, like a custard or pudding.

10. Non-Dairy Milk (or Even Sour Cream Thinned with Water)

Almond milk, oat milk, soy milk, or any non-dairy milk you have can usually be swapped in one for one. If you don’t have any of those but you do have sour cream or plain yogurt, thin it out with a little water until it reaches a milk-like consistency and use that instead.

A Few Tips Before You Start Swapping

Not every substitute works in every recipe. Delicate recipes like meringue or angel food cake really do need real eggs, since the structure depends on them. But for everyday baking like cookies, muffins, quick breads, and most cakes, you’ve got a lot more flexibility than you might think.

It also helps to have a general sense of what each ingredient is actually doing in the recipe. Eggs bind things together and add lift. Butter adds fat, flavor, and texture. Milk adds moisture and helps everything come together. Once you know what job an ingredient is doing, it’s a lot easier to pick a substitute that’ll do that same job well.

Next time you’re staring into an empty fridge mid-recipe, you’ll have options instead of an excuse to give up and order takeout.