You can easily substitute butter for oil in muffins using a 1:1 ratio.
Here's a breakdown of how to do it:
Simple Butter-for-Oil Conversion
- Melt the Butter: Melt the butter completely.
- Cool Slightly: Allow the melted butter to cool to room temperature before using it.
- Measure Correctly: If the recipe calls for ½ cup of oil, use ½ cup of the melted and cooled butter.
- Oils Suitable for Conversion: This method works well with olive, canola, vegetable, and coconut oils.
Why This Works
Using melted and cooled butter ensures the consistency is similar to that of oil, preventing the muffin batter from becoming too heavy or dense.
