Butter v. Oil
I’ve noticed some comments about butter and oil in the reviews at Amazon.co.uk, so it’s worth a mention here.
Cake and muffin batters are very different. Cakes usually rely on large amounts of sugar and butter creamed together to produce a light texture, but this is not the case with authentic muffin batters. (See my article: Cupcakes aren’t Muffins!)
Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn’t compete with the main flavour of the muffin. My recipes generally specify 100ml vegetable oil per batch of 12, which is only 1½ teaspoons per muffin.
Melted butter, on the other hand, naturally solidifies when the muffins cool. As a result they have a slightly denser texture than muffins made with oil. And of course the buttery flavour is more dominant than oil, which is desirable for some flavours (e.g. Butter Pecan) but not all.
For each recipe, the choice of oil/butter has been guided by several factors to achieve the best result. For those who have ever wondered about the oil/butter question, I hope this will help to clarify!
FAQs
It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.
Can I replace butter with oil in muffins? ›
What about substituting oil for butter? Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)
What does butter vs oil do in baking? ›
Texture and Moisture: Butter creates a light & fluffy batter & final product. Oil creates a more liquified batter and if over whipped it can create a very dense final product. Recipe Adaptation: Some recipes may require adjustments in measurements or technique when substituting one for the other.
Is it better to use oil or butter in cookies? ›
Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.
What is the secret to moist muffins? ›
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness. It also coats the flour uniformly, which keeps the layers from being tough even if the batter is overbeaten.
Should I use oil or butter for cupcakes? ›
Oil Cupcakes: These were not at all crumbly or delicate and instead had a coarser crumb and more spongy texture. Butter Cupcakes: These had way better flavor that actually allowed the vanilla extract to shine. They were significantly softer, more delicate and crumbly, and had that melt-in-your-mouth texture.
What is the best oil for muffins? ›
Oils like soybean oil (often labeled as vegetable oil) and canola oil do an amazing job of keeping baked goods moist without imparting a lot of flavors. Unlike butter, these oils tend to make baked goods lighter in texture and moister, as well. (Butter has a beautiful flavor, though.)
What happens when you replace oil with butter? ›
Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.
Is it better to use Crisco or butter in cookies? ›
Cookies Made with Butter vs Shortening
The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.
Cookie fat #1: Room temperature butter
It yielded the best results in terms of appearance, texture, and flavor. Why does butter make the best cookies? It contains about 18% water, which results in the perfect amount of spread: cookies that aren't too tall or too flat.
Do you use butter or oil to grease muffin pan? ›
You can opt either for a cooking spray (here's our favorite one for baking) or melted butter, applied with a pastry brush. You can always skip the greasing and use muffin liners, but they may prevent your baked goods from achieving an optimal golden brown crust along the sides.
Why do most muffins use oil as a fat instead of shortening? ›
Because vegetable oil is a liquid, it coats the flour proteins better than shortening or butter. A baked good made with oil will be more tender than one made with a solid fat.
How do you keep muffins moist? ›
The Best Way to Store Muffins
- STEP ONE: Let the muffins cool completely on a wire rack.
- STEP TWO: Line an airtight storage container with paper towels.
- STEP THREE: Place muffins in the container, on top of the paper towels.
- STEP FOUR: Place an additional paper towel layer on top of the muffins.
