Can I replace baking powder with baking soda in a muffin recipe?

Here' the correct answer. Both baking powder and baking soda are leavening agents; they help baked products rise. Baking powder is baking soda-sodium bicarbonate- and an acid in the form of cream of tartar. What happens is that when you add water the acid reacts to the carbonate and releases carbon dioxide. The CO2 causes the product to rise, along with the steam created by the cooking process. If you were using a recipe that was acidic i.e. it had buttermilk as an ingredient, you could use baking soda. Since you are not you must use baking powder.

BTW neither baking powder nor baking soda will change the flavor of a product if used correctly. If you are getting an unpleasant taste from the baking powder it could be as a result of the way it's been stored- Rusty Container ? BTW2 Baking powder will lose it's ability to produce gas oveer time.

Hope this isn't too late. You asked this 2 hours ago.

1 teaspoon baking powder=1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (to replace 1/2 cup of the liquid called for).

No, they're both leavening agents, but powder doesn't have the acid that you need.

Baking powder substitute: Single Acting baking powder can be made by combining 2 parts of cream of tartar with 1 part baking soda. OR for one teaspoon of baking powder, combine two parts cream of tartar plus one part baking soda plus one part cornstarch.

Baking soda creates sorta a chemical reaction sometimes in baking to make food fluff up. They definitely have a different taste. I dont think I'd substitute one for the other

NO! Baking powder helps the muffins rise.

no u cannot replace baking powder with soda because in baking powdre u tend to have sodium bi carbonate,sodium aluminium sulphate,and edible starch,which improves ur muffins,,,,but where as baking soda has different properties by it self which only has bi carbonate in it,

so u cannot replace with each either.

you really shouldn't

although they basically perform the same action, they do it in different ways and need other ingredients with them to do it.

baking is a science, things turn out right when you follow the recipe to the letter. you never substitute any item unless it is a proper recommended substitute.

No. They react differently in the batter and can not be substituted.

No. They are entirely different things and it could ruin your recipe.

go w/katchen75, i was going to suggest the same substitute