Baking muffins is a fun and delicious way to start the day or enjoy as an afternoon treat. The basic muffin recipe calls for a few simple ingredients like flour, sugar, baking powder, eggs, milk, and butter. Butter provides moisture and richness to baked goods, but what if you want to make muffins and are out of butter? Can you use oil instead of butter when baking muffins? Here’s what you need to know about substituting oil for butter in muffins.
Quick Answer
Yes, you can use oil instead of butter when baking muffins. The best oils to use are canola, vegetable, coconut, or olive oil. When substituting oil for butter, use a 1:1 ratio. For every 1 cup of butter, replace with 1 cup of oil. The texture of oil-based muffins will be more dense and cake-like compared to butter-based muffins which are lighter and fluffier.
Butter’s Role in Muffins
Butter is a key ingredient in muffin recipes. It provides several important functions:
- Butter adds moisture – As butter melts during baking, it releases moisture which keeps muffins tender.
- Butter provides richness – The fat in butter gives muffins a rich flavor and creamy texture.
- Butter helps muffins rise – Tiny air pockets get trapped in butter creating pockets of steam during baking. This allows muffins to rise.
- Butter enhances texture – Butter creates a smooth and velvety crumb in baked muffins.
- Butter improves browning – The milk proteins in butter help muffins develop an appetizing golden brown top during baking.
Fat Content Differences
The main difference between butter and oil is their fat content. Butter contains around 80% fat while most oils are 100% fat. The extra fat in oil will act slightly different compared to butter when baking. Here’s a comparison:
| Butter | Oil |
|---|---|
| 80% fat | 100% fat |
| 20% milk solids and water | 0% water or solids |
| Becomes solid when chilled due to milk fat crystallizing | Stays liquid when chilled since vegetable oils don’t crystallize |
As you can see, oil lacks the milk solids and water content that are present in butter. This will affect the texture and flavor of baked muffins.
Best Oils for Substituting Butter in Muffins
When choosing an oil to use in place of butter for muffins, opt for one with a mild flavor. Neutral tasting oils like canola, vegetable, coconut, or olive oil work best. Here’s a closer look at each type:
Canola Oil
Refined canola oil has a neutral taste and smooth texture that replicates butter well in baked goods. It has a high smoke point of 400°F, making it suitable for muffin recipes. The lighter flavor won’t overwhelm other ingredients.
Vegetable Oil
Like canola oil, refined vegetable oil has a neutral flavor profile that won’t interfere with other muffin ingredients. It also has a high smoke point around 450°F. Look for vegetable oil labeled as high oleic, which means it has higher monounsaturated fat content closer to olive oil.
Coconut Oil
Refined coconut oil can mimic the texture and richness of butter quite effectively. Unrefined coconut oil will add a distinct coconut flavor. Make sure to melt solid coconut oil to liquid form before using in muffin batter.
Olive Oil
An extra virgin olive oil will add a fruity, peppery flavor whereas light refined olive oil has almost no flavor. The lighter version won’t overwhelm muffins. Just avoid extra virgin olive oil as it has a low smoke point and the flavor is too strong.
Oils to Avoid
Stay away from these oils when substituting for butter in muffins:
- Vegetable Shortening – Adds too much tenderness, makes muffins overly cake-like
- Flavored Oils – Distracts from other muffin flavors
- Safflower Oil – Too light, provides no richness
- Corn Oil – Overpowering flavor
- Walnut Oil – Imparts bitter, nutty taste
- Hazelnut Oil – Strong flavor dominates
Making Substitutions in Muffin Recipes
When using oil instead of butter in a muffin recipe, keep a few tips in mind:
- Use a 1:1 ratio – Replace each 1 cup of butter with 1 cup of oil
- Reduce other liquids slightly – Oil adds more moisture so reduce milk or buttermilk by 1-2 tablespoons per cup of oil
- Allow time for oils to come to room temperature – Cold oil from the fridge will congeal in the batter
- Mix gently – Over-mixing develops gluten, making muffins tough
- Fill muffin cups 2/3 full – Oils don’t trap air bubbles like butter so muffins won’t rise as high
- Add an extra minute to baking time – The density of oil muffins requires slightly longer baking
How Oil Affects Muffin Texture
Using oil instead of butter will create a noticeable texture difference in your baked muffins. Here’s an overview:
Butter-Based Muffins
- Light, soft, and fluffy interior
- Tender, delicate crumb
- Softer crust
- Cake-like texture with air pockets
- Muffin tops rise up domed
Oil-Based Muffins
- Dense, moist, and creamy interior
- More compact, less holes
- Crisper crust
- Heavier, cookie-like texture
- Domed tops don’t rise as high
While denser, oil-based muffins hold moisture extremely well. They will stay fresh and moist for a day or two longer compared to more delicate butter-based muffins.
How Oil Impacts Muffin Flavor
In addition to texture, swapping butter for oil also affects the overall flavor of baked muffins:
- Butter provides rich, creamy flavor
- Oils lend lighter, more delicate flavor
- Top browning may be lighter with less milk proteins from butter
- Crust might taste more plain without butter’s caramelized flavor
- Oils won’t overwhelm other mix-in flavors
While oil muffins won’t have quite the richness of butter versions, you can add other ingredients to boost flavor. Consider stirring in vanilla, almond, or lemon extract. You can also sprinkle streusel topping over finished muffins.
Recipe Adjustments for Oils
When using oil in place of butter for muffins, you may need to alter the recipe slightly:
Reduce Liquid
Since oil adds extra moisture, reduce any milk or buttermilk called for in the recipe by 1-2 tablespoons per cup of oil. This prevents muffins from becoming gummy.
Allow Warming Time
Remember to take oil out ahead of time so it comes to room temperature before mixing into batter. You don’t want congealed clumps of chilled oil throughout the muffins.
Gently Mix
Only stir wet and dry ingredients together until just blended, being careful not to overmix once the oil is added. Too much mixing develops gluten strands, making muffins tough rather than tender.
Adjust Baking Time
The increased density of oil-based muffin batter may require baking 1-2 minutes longer. Test doneness with a toothpick. Adjust oven temperature or time as needed.
Fill Cups Less
Since oils don’t create air pockets for rising like butter does, fill greased muffin cups about 2/3 full rather than 3/4 full. This prevents overflowing.
Enhance Flavor
Consider adding extra flavor elements like vanilla, spices, citrus zest, or mix-ins like chocolate chips or nuts to boost the flavor profile since oil doesn’t provide butter’s rich taste.
Pros and Cons of Using Oil in Muffins
Here’s an overview of some of the key pros and cons when it comes to using oil instead of butter in muffins:
Pros
- Oils provide moisture for tender, dense muffins
- Neutral oils allow other flavors like chocolate or fruit to shine
- Oil-based muffins keep fresh longer with an airtight seal
- You can make muffins when you’re out of butter
- The texture variation may be desirable for some recipes
Cons
- Oils lack the rich, creamy flavor butter provides
- The texture is more cake-like rather than light and feathery
- Muffin tops don’t rise as high
- Browning may be more subtle without milk proteins
- Oil substitutions don’t work as well in all muffin recipes
For most basic muffin recipes, you can achieve good results swapping butter for oil using a 1:1 ratio. Just keep in mind that the overall flavor and texture will be altered.
Frequently Asked Questions
Can I use applesauce instead of oil in muffins?
Yes, you can substitute unsweetened applesauce for oil in muffin recipes. Use a 1:1 ratio, swapping 1 cup oil for 1 cup applesauce. The applesauce mimics oil’s moisture without adding fat. It provides fiber and natural sweetness too. Be aware the flavor and texture will change compared to oil-based muffins.
Do you need oil in muffin recipes?
Oil is not an absolute must in muffin recipes. You can make muffins using just butter or other creative substitutions like applesauce, banana, pumpkin, or Greek yogurt. But oil does improve moisture and tenderness, so some form of fat is preferred for best texture.
Can I replace oil with milk in muffins?
Simply substituting milk for oil may make muffins dry since milk contains less fat and moisture compared to oil. For every 1 cup of oil, use 1 cup milk PLUS 1/4 cup neutral oil like canola or vegetable oil. This retains needed fat and moisture.
Is butter better than oil in baking?
Butter provides superior flavor and texture in many baked goods like cookies and cakes. The milk solids add richness not found in oil. But for basic muffin recipes, oil can be used with fairly comparable results. It produces a pleasant, cake-like muffin.
Do oil based cakes stay moist longer?
Yes, cakes and muffins made with oil often retain moisture longer than all-butter versions. The higher fat content of oils creates a denser crumb that holds onto moisture. And oil doesn’t contain water that can evaporate like butter does. An oil-based cake may stay fresh a day or two longer.
Key Takeaways
Here are the main points to remember about using oil instead of butter in muffins:
- Stick to neutral oils like canola, vegetable, coconut, or light olive oil
- Use a 1:1 butter to oil ratio
- Reduce other liquids slightly to account for extra moisture
- Allow chilled oil to come to room temperature before mixing
- Fill muffin cups 2/3 full instead of 3/4 full
- Add 1-2 minutes to baking time for denser oil batter
- Anticipate a more dense, compact crumb and subtle flavor
- Boost flavor with extracts, spices, zest, or mix-ins
With a few simple adjustments, oil can produce delicious muffins with a uniquely moist, tender texture. So don’t let a lack of butter stop you from muffin-making!
