Im making a muffin recipe that calls for coconut oil but I am wondering if there are any substitutes out there? Melted butter? Vegetable oil? The muffins use almond flour and it only calls for a 1/4 cup. Any ideas?
I don't know of any substitute for coconut oil, but in case you are wondering where to find it, most Asian grocery stores/ markets, such as H-Mart carry it.
Coconut oil is a solid at room temperature, like butter, so I'd probably substitute melted butter (or solid butter, if it seems to want solid coconut oil) for it to get the most similar result. Otherwise, try using canola oil and see what happens. It'll probably still work, but have a different texture and crumb. Muffin recipes are pretty forgiving.
I thoughted melted butter would work best. Thanks.
Funny, I usually go the opposite direction these days. I typically use 3/4 the amount of butter called for when I use coconut oil. Now I wish I had paid more attention in algebra class.
Chef Arik - can you help me understand your conversion thought process (I'm kinda new to coconut oil)? Is there something inherently different in how coconut oil peforms vis-a-vis other oils that makes it possible/appropriate/necessary to use less? If so, could you explain? I'm ALWAYS very interested in kitchen chemistry and excited to learn what you had already discovered (oh -- and the conversion math -- if butter times 3/4 equals coconut oil, then coconut oil divided by 3/4 equals butter. I can't do fraction division in my head, but my calculator can divide by .75 very quickly...). ;
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