You don't need cups of oil to make incredibly moist, tender muffins! These healthier substitutes can actually create better texture while adding nutrition and flavor.
After testing dozens of oil alternatives in my kitchen, I've found which ones work best for different muffin styles - from blueberry to chocolate chip to bran.
This guide covers 6 proven oil substitutes that will transform your muffin baking, with exact ratios and tips for perfect results every time.
The 2 Best Substitutes
1. Unsweetened Applesauce
Easy
(5/5)
Substitution Ratio
3/4 cup per 1 cup oil
Texture: Moist and tender
Flavor: Subtle apple sweetness
Best for: All muffin types, especially spice and fruit
Pros & Cons
Very moist result
Adds natural sweetness
Widely available
Slight apple flavor
Denser texture
Shorter shelf life
Pro Tip
Choose unsweetened to control sugar. Works in any muffin recipe.
2. Plain Greek Yogurt
Easy
(4/5)
Substitution Ratio
1/2 cup per 1 cup oil
Texture: Incredibly moist, tender crumb
Flavor: Slight tang, enhances flavors
Best for: Lemon, berry, vanilla muffins
Pros & Cons
Extra protein
Amazing moisture
Tangy flavor boost
Slight tang
Need to reduce liquids
May curdle in acidic batters
Pro Tip
Use full-fat for best results. Room temperature works better.
Expert Tips
Professional Secrets
- Reduce sugar by 2-3 tbsp when using sweet substitutes like applesauce
- Don't overmix batter when using fruit purees - just until combined