Celebrity chef Nigella Lawson supports cooking muffins with butter, enhancing their flavor significantly. Unlike the common practice of buttering muffin tins, Lawson suggests replacing oil in muffin batter with melted butter for better taste. However, this requires careful adjustments since butter contains less fat than oil, which can lead to drier muffins if not compensated with other liquids. This method promises a superior outcome, resonating with those seeking delicious and buttery muffins.
"According to the Nigella website, it's perfectly legit to replace oil with butter when creating the actual muffin batter."
"Butter is approximately 75% fat (the remainder being water and milk solids), so to switch butter for oil you need to increase the amount of butter used, but reduce slightly the other liquids (such as milk) used in the recipe."
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