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The Health of It All...
Fat in Baking
A lot of the non-fat muffin recipes I have tried turn out too dry because it’s difficult to eliminate all of the fat in baked goods. The fat is necessary as it helps trap the air bubbles created by the baking powder and baking soda. Those air bubbles are the key to helping muffins rise.
In this recipe, about half of the fat comes from the butter. I like to use butter because of how well it enhances the flavor. The other fat comes from the egg yolk, but I will also often use canola oil to help reduce the amount of saturated fat. It is very high in monounsaturated fats but has very little flavor that can interfere with other ingredients in your baked good.