01
Coconut Oil
6.7best for muffins1 cup : 1 cup
Dairy-free, solid at room temp, slight coconut taste
6.7
margarine substitute
in muffins.
Margarine keeps muffins tender and moist. A liquid-for-solid or solid-for-liquid swap changes the crumb noticeably.
top substitutes
02
Olive Oil
6.7best for muffins3/4 cup : 1 cup
Use less, best for savory baking and cooking
6.7
03
Whipped Butter
6.7best for muffins3 tbsp : 2 tbsp
Reduce amount, whipped is aerated
6.7
show 8 more substitutes
04
Ghee
6.71 cup : 1 cup
Richer flavor, no water content so reduce by 1 tbsp
6.7
05
Avocado Oil
6.73/4 cup : 1 cup
Neutral taste, use 3/4 cup; best for moist cakes
6.7
06
Salted Butter
5.01 tbsp : 1 tbsp
Dairy-free, add pinch of salt
5.0
07
Butter
4.01 cup : 1 cup
Adds dairy flavor and slight saltiness; firmer texture makes flakier pie crusts and pastries
4.0
08
Sour Cream
4.01:1
Adds tang and moisture; use 1:1 in baking for tender crumb, not for spreading
4.0
09
Stick Butter
4.01 tbsp : 1 tbsp
Dairy-free swap, similar texture
4.0
10
Shortening
3.31 cup : 1 cup
Swap 1:1; shortening is firmer and flavor-neutral, makes tender biscuits and flaky pie crust
3.3
11
Vegetable Oil
3.33/4 cup : 1 cup
Use 3/4 cup oil per cup, works in quick breads
3.3