Substitute for Butter in Muffins: Easy Swaps for Tender Results
When making muffins, the best substitute for butter is Vegetable Oil. Oil is the easiest butter substitute in muffins because muffin batter uses melted butter anyway. Oil keeps muffins moist for days and creates a tender crumb. Use any neutral oil like canola or vegetable. Butter adds flavor and tenderness to muffins. It is usually melted and mixed into the batter, providing fat for a moist, tender crumb. The substitute needs to provide similar fat content and moisture.
Best Substitute
Vegetable Oil
3/4 cup oil per cup of butter
Oil is the easiest butter substitute in muffins because muffin batter uses melted butter anyway. Oil keeps muffins moist for days and creates a tender crumb. Use any neutral oil like canola or vegetable.
What else can I use instead of butter in muffins?
Unsweetened Applesauce
1/2 cup applesauce per cup of butter
Cuts fat dramatically. Muffins will be slightly denser but very moist. Best for fruit muffins like blueberry or apple.
Coconut Oil
1 cup melted coconut oil per cup of butter
Use refined for neutral flavor. Creates moist, tender muffins. Solidifies as muffins cool, giving a nice texture.
Mashed Banana
1/2 cup mashed banana per cup of butter
Adds natural sweetness and moisture. Reduce sugar by 2 tbsp. Best in chocolate chip, nut, or banana muffins.
Frequently Asked Questions
What can I use instead of butter in muffins?
Vegetable oil is the simplest swap: use 3/4 cup per cup of butter. Since muffin batter uses melted butter, the switch to oil is seamless. Muffins will be just as moist, if not moister.
Can I use applesauce instead of butter in muffins?
Yes, use 1/2 cup applesauce per cup of butter. This cuts fat significantly while keeping muffins moist. Add 1 tablespoon of oil if you want slightly richer results. Best for fruit-flavored muffins.