What form is fat in when used to make muffins?

* Butter: The most common choice, as it adds flavor and richness.

* Shortening: A solid, hydrogenated fat that provides a tender crumb.

* Margarine: Can be used as a substitute for butter or shortening.

However, there are instances where you might use fat in a liquid form:

* Oil: Some recipes call for oil, which adds moisture and tenderness.

* Melted butter or shortening: In certain recipes, melting the fat before adding it to the batter helps with mixing and creates a lighter texture.

Ultimately, the form of fat you use depends on the specific recipe and the desired texture of the muffin.