Substitute for Oil in Muffins
Best Substitutes
| Oil Substitute | Rating | Substitution Ratio for Muffins | Ideal For | Flavor | Adjustments |
|---|---|---|---|---|---|
| Melted unsalted butter | Best | 1:1 (1 cup butter per 1 cup oil) | Classic muffin styles (blueberry, chocolate chip, spice) where richness is welcome | Buttery, slightly richer; minimal change to sweetness | Melt then cool to lukewarm; bake time may be 1–3 minutes longer |
| Applesauce (unsweetened) | Good | 1:1 (or 3/4 cup for lighter crumb) | Lower-fat muffins and fruit/spice flavors (apple, carrot, cinnamon) | Mild apple note; very moist, slightly denser | Reduce sugar by 1–2 tbsp per 1/2 cup applesauce; check doneness early |
| Sour cream (full‑fat) | Good | 1:1 | Tender, bakery-style muffins with fine crumb and good moisture | Very mild tang; rich and tender crumb | If recipe lacks other acids, add 1/4 tsp baking soda per cup sour cream |
| Greek yogurt (plain, full-fat) | Good | 3/4 cup per 1 cup oil | Moist muffins with slight tang and a bit more protein structure | Tangy; can be slightly denser if overmixed | Thin batter with 1–2 tbsp milk if too thick; avoid overmixing |
| Mashed ripe banana | Works | 1:1 | Banana-friendly flavors (banana-nut, chocolate, peanut butter) | Distinct banana flavor; denser, custardy crumb | Reduce sugar by 2–3 tbsp per cup banana; add 1–2 tbsp milk if batter is thick |
What Bakers Say
Real bakers share what worked for them when replacing oil in muffins — from substitution ratios to texture fixes.
Read baker experiences
"Swapped oil for the same amount of melted butter in muffins; flavor was nice but they dried out faster after day one. Avoided olive oil for taste."
Reddit user (r/AskBaking)•Replacing oil with butter in muffins"Often replace only half the oil with applesauce and let the applesauce come to room temp first; keeps muffins moist without going gummy."
Reddit user (r/ididnthaveeggs)•Oil-to-applesauce swap in quick breads/muffins"Coconut oil can make muffins feel greasy; a mix like 1/4 coconut oil and 3/4 butter gave better texture."
Reddit user (r/AskBaking)•Switching from butter to coconut oil in apple muffins"Using applesauce instead of oil can darken the crumb because of its sugars and browning reactions; texture was fine but color surprised them."
Reddit user (r/Baking)•Applesauce-for-oil in fruit muffins"When subbing butter for oil, calculate by fat content: U.S. butter is about 80% fat, so use roughly oil amount ÷ 0.8 to get the butter weight; expect some texture change."
Reddit user (r/AskBaking)•Butter-for-oil conversions in cakes/muffins
Choosing the Right Substitute
Oil’s main jobs in muffins are keeping the crumb tender and moist, carrying flavor, and extending softness over a day or two. When swapping it out, match fat and moisture to preserve texture: high-fat choices (butter, sour cream) stay plush and tender; high-moisture, low-fat options (applesauce, banana) make denser, sweeter-leaning muffins unless you tweak sugar and liquids. Acidity (from sour cream or yogurt) can boost tenderness and browning when balanced with a touch of baking soda.
Our Top Choice: Melted Unsalted Butter
Butter mimics oil’s moisture while adding buttery depth and a bakery-style aroma. Use it 1:1, melted and cooled; expect a slightly cakier crumb and possibly a minute or two more bake time, with excellent tenderness and flavor.
Another Great Option: Sour Cream (Full-Fat)
Sour cream brings fat plus gentle acidity for a fine, tender crumb and great moisture retention. Swap 1:1; if your recipe doesn’t include other acids (like buttermilk or brown sugar), add a pinch of baking soda to balance and enhance tenderness.
For Protein and Tangy Tenderness: Greek Yogurt
Greek yogurt lightens fat but keeps muffins moist and pleasantly tangy. Use 3/4 as much as oil; thin with a splash of milk if the batter is stiff, and mix gently to avoid a tough crumb.
For Lower-Fat Moisture: Applesauce (Unsweetened)
Applesauce keeps muffins very moist with minimal added fat, ideal for fruit and spice profiles. Use 1:1 for extra-moist results or 3/4 cup for a lighter crumb; reduce sugar slightly and watch doneness to avoid gumminess.
When You Want Fruit-Forward Sweetness: Mashed Banana
Mashed ripe banana is flavorful and binding, best in banana-compatible muffins. Swap 1:1, expect a denser, custard-like crumb, reduce sugar a bit, and loosen the batter with a tablespoon or two of milk if needed.
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More Muffins Substitutions
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- King Arthur Baking (Test Kitchen tip)(Accessed 10/16/2025)
- Joy of Baking (muffin technique note)(Accessed 10/16/2025)
- Oklahoma State University Extension(Accessed 10/16/2025)