When baking muffins how do you substitute oil for butter to make moist muffins?

1. Determine the right ratio: As a general rule, use ¾ cup (175ml) of oil for every 1 cup (225g) of butter called for in the recipe.

2. Choose the right type of oil: For best results, use neutral-tasting oils like canola oil, vegetable oil, or grapeseed oil. These oils won’t impart a strong flavor to the muffins.

3. Cream the oil and sugar: In a mixing bowl, cream together the sugar and oil just as you would with butter. This helps incorporate air and creates a smooth batter.

4. Add the wet ingredients: Gradually whisk in the eggs and other wet ingredients called for in the recipe, alternating with the dry ingredients.

5. Mix until just combined: Avoid over-mixing the batter, as this can result in dense muffins. Mix only until the ingredients are well combined.

6. Adjust liquid ingredients: Since oil is a liquid, you may need to slightly reduce the amount of other liquids in the recipe. Start by reducing the milk or water by about ¼ cup (60ml) and adjust as needed.

7. Baking time:Muffins made with oil may take slightly longer to bake compared to those made with butter. Keep an eye on them and insert a toothpick to check for doneness.

8. Let the muffins cool: Allow the muffins to cool completely before serving or storing. This helps them set and retain their moisture.