Here’s the nerdy bit, but I’ll keep it quick. Greek yogurt is made by straining regular yogurt to remove whey, making it thick and protein-packed. Sour cream, on the other hand, is made by adding bacteria to cream, giving it a slightly higher fat content and a less tangy flavor.
So, Greek yogurt is a bit more tangy and a bit less rich than sour cream. But in baked goods, these differences are like arguing over whether a chocolate chip cookie is better with milk or dark chocolate—both are delicious, just different vibes. The swap works beautifully because both ingredients add moisture and tenderness to your batter.
