Why do we need vegetable oil in muffins?

- Vegetable oil adds moisture to the batter, resulting in a soft and moist muffin.

- The oil also assists in keeping the muffins moist and prevents them from becoming dry.

2. Tenderness and Crumb Structure:

- Vegetable oil helps tenderize the muffin crumb by reducing gluten development.

- Without oil, the muffins might be tough due to excessive gluten formation.

- The oil also contributes to a finer crumb structure.

3. Richness and Flavor:

- Vegetable oil provides richness to the muffins, enhancing their overall flavor.

- Different oils, such as canola, olive, or coconut oil, can add subtle flavor variations.

4. Leavening Action and Rise:

- Vegetable oil acts as a leavening agent, helping the muffins rise while baking.

- The air bubbles created by the oil expansion during baking contribute to the muffin's height and fluffiness.

5. Browning:

- Vegetable oil promotes browning of the muffin crust during baking, giving it an appealing golden color.

6. Emulsification:

- Oil acts as an emulsifier, enabling the proper combination of wet and dry ingredients.

- It helps suspend solid particles, such as sugar and chocolate chips, evenly within the batter.

7. Shelf Life and Staling:

- Vegetable oil can extend the muffins' shelf life and reduce staling.

- The oil helps retain moisture and prevents the muffins from becoming dry and crumbly.

It's important to note that while vegetable oil plays a crucial role in muffin baking, the quantity and type of oil can affect the final texture and taste of the muffins. Too much oil can make the muffins greasy, so it's essential to use the specified amount in the recipe.