The oil is the "shortening" that makes the crumb of the muffin tender. In most muffin recipes you can substitute unsweetened applesauce for half of the oil to lower the fat and calories and it will still be tender.
to make it fluffy and taste better
Using butter will ensure a smooth texture and prevent sticking- and makes them tasty too
It will soften in the baking liquids when you bake the muffins.
Fats and oils added to baked goods help tenderize, add flavor and moisture.
Yes, you can. Olive oil will affect the flavor of the muffins, so would be most successful in savory muffins - corn, cheese or spicy muffins with sage and thyme, or chopped onion and celery. For sweet muffins, I recommend canola oil because it has a neutral taste. But olive oil works for sweet muffins, too. It's used in several types of Italian cakes.
No. but you could try chutney or jam. If you mean the other way round, you can use applesauce to replace oil when making muffins and cakes to reduce the fat content.
no we do not need cokking oil but simple oil is needed
It depends on what type of muffins you're baking. Extra virgin olive oil is the most flavorful of olive oils, being the product of the first pressing of the olives; therefore, it has a very distinct, olive-like flavor. So, if you're making sweet muffins, it would be better to use canola or vegetable oil. Those oils don't really have much flavor, and won't affect the taste. But, if you're making muffins that are heartier (using bran or granola or nuts, and very little, if any, sugar/fruit), then olive oil may be an interesting flavor to add.
no
Coconut oil
To make blueberry muffins, you will need sugar, flour, baking powder, salt, vegetable oil, eggs, milk, butter and cinnamon. Sometimes these ingredients may vary.
eggs make the muffins coagulate
Some of the oil can be replaced by applesauce, but not all of it.
nope