butter substitute
in muffins.

Identical product in stick form; no conversion needed, just unwrap and measure as usual

Whipped has air, use less regular butter

Nutty toasted flavor with higher smoke point; 1:1 swap, dairy-free of casein for lactose-sensitive cooks

Pure butterfat with nutty flavor; higher smoke point, use 25% less since no water content

Produces flaky pastry crust; use slightly less, lard has no water content unlike butter's 15-20%

Whip to soft peaks for frosting or fold into batters; richer than butter but adds no structure

Concentrated milk fat without water; use 20% less and add splash of water for baking moisture

Produces very flaky crusts and tender cookies; 1:1 by volume, but lacks butter's rich dairy flavor

Similar solid-at-room-temp texture, adds richness

Savory with rich poultry flavor; best for frying and roasting potatoes, not suitable for sweet baking

Half the amount, adds tang and moisture

In baking use 7/8 cup, adds rich flavor

1:1 swap for baking; softer texture in cookies, less rich flavor, check label for trans fats

Use 1/2 cup unsweetened applesauce per cup butter; reduces fat, adds moisture, best in muffins and cakes

Use 3/4 cup olive oil per cup butter; adds fruity flavor, best in savory breads and pizza dough

Use 3/4 cup oil per cup butter in baking

Savory dishes only, rich flavor for roasting