7 Best Substitutes for Margarine in Baking & Cooking

A store run isn't happening, so we're working with what's here. Margarine spreads easily and melts fast, making it useful for everything from sautéing vegetables to greasing pans.

What matters most is how the fat behaves under heat, so pick a swap that matches the texture you need. Some options melt like margarine; others stay solid or add flavor you didn't plan for.

7 Smart Margarine Swaps When You're Out

The following options work best in different recipe situations. Some are seamless; others change texture or flavor slightly.

1 - Butter

Butter melts at a similar temperature and spreads just as easily. Results vary by dish, so if you want instead of Butter try these, you'll find swaps that match the fat content and melt point.

Richer flavor shows up more in baked goods. Use the same amount and expect a creamier, slightly more noticeable dairy taste.

• Works in baking - Cookies and cakes turn out tender with a golden crust.
• Sautéing adjustments - Butter browns faster, so lower the heat slightly to avoid scorching.

Skip if: You need dairy-free fat or you're cooking at high heat without supervision.

2 - Coconut Oil

Coconut oil melts cleanly and stays solid at room temperature. The swap depends on what Coconut Oil does in your recipe, so if you're short on it too, instead of Coconut Oil try these covers firmer alternatives.

Use the same amount and expect a faint coconut aroma. In brownies or muffins, it adds a subtle sweetness that blends with chocolate or vanilla.

Here's what to know:

• Melting point - Coconut oil liquefies above 76°F, so it behaves like margarine in warm kitchens.
• Flavor strength - Refined coconut oil tastes milder than virgin; pick refined if you want less coconut.
• Vegan-friendly - Works in any recipe that doesn't rely on dairy emulsifiers.

Stir it into batters or use it to grease pans. Cookies spread slightly more, so chill the dough for 15 minutes if you want thicker edges.

Skip if: You're making something savory where coconut flavor clashes, like garlic bread or herb biscuits.

3 - Vegetable Oil

Vegetable oil stays liquid at all temperatures and carries no flavor. Each substitute behaves differently, so if you're out of it as well, tested Vegetable Oil replacements covers options that keep cakes moist.

Use ¾ cup for every cup of margarine since oil adds moisture without the water content margarine has. Muffins and quick breads turn out tender, but cookies spread more and lose some structure.

• Texture shift - Batters feel wetter and bake up softer, which works for brownies but not for flaky biscuits.
• Grease power - Oil coats pans better than margarine, preventing sticking with less effort.
• No browning - Unlike margarine or butter, oil doesn't create a golden crust, so crusts stay pale.

Use	Ratio	Notes
Muffins	¾ cup per 1 cup	Tender crumb, slightly denser
Pancakes	¾ cup per 1 cup	Fluffy texture, even browning
Greasing pans	Brush lightly	Prevents sticking without excess

Skip if: The recipe depends on solid fat for structure, like pie crusts or laminated dough.

4 - Olive Oil

Olive oil brings a fruity, peppery taste that works in savory dishes but clashes with sweet baking. Understanding the role of olive oil helps you pick, so if you need Olive Oil alternatives worth trying, that guide covers neutral and bold options.

Use ¾ cup for every cup of margarine. In roasted vegetables or sautéed greens, it adds depth.

Roasting with olive oil creates caramelized edges faster than margarine. Toss vegetables in it before spreading them on a sheet pan, then bake at 425°F for 20 minutes.

Skip if: You're making cookies, cakes, or anything where olive flavor feels out of place.

5 - Applesauce

Applesauce replaces fat with fruit puree, cutting calories while adding moisture. Use half a cup for every cup of margarine to avoid dense, gummy bakes.

Cakes and muffins turn out softer but less rich. The crumb holds together well, though you lose the tender flakiness margarine creates.

What to expect:

• Sweetness boost - Applesauce adds sugar, so reduce added sugar by 1-2 tablespoons.
• Moisture retention - Baked goods stay fresh longer since fruit puree locks in water.
• Color change - Batters bake up darker, especially in whole-grain recipes.
• Fat reduction - Cuts fat content in half, making this swap popular for lighter treats.

Skip if: You want crisp edges or flaky layers, like in biscuits or pie crusts.

6 - Avocado

Mashed avocado mimics margarine's creamy texture and spreads easily. Use the same amount and expect a mild, buttery taste with a faint green tint in light-colored batters.

Brownies and chocolate cakes hide the color well, and the fat content keeps them moist. Cookies spread less and bake up cakier, which works for soft, chewy textures but not for crisp edges.

Skip if: You're making vanilla cupcakes or white cake where green specks stand out, or if you want a neutral flavor in savory dishes.

7 - Shortening

Shortening stays solid at room temperature and creates flaky layers in pastries. Common Shortening swaps ranked by texture help when you're short on it too, so common Shortening swaps ranked covers which fats create similar flakiness.

Use the same amount as margarine and expect a neutral taste with a firmer texture. Pie crusts turn out crisp, and frosting holds peaks without melting.

• No flavor - Shortening adds fat without changing taste, making it ideal for recipes where other ingredients should shine.
• High melting point - It stays solid longer than margarine, so dough holds shape better during baking.

Cookies spread less and bake up thicker. Frosting made with shortening stays stable at room temperature, unlike margarine-based versions that soften quickly.

Skip if: You're concerned about trans fats or want a more natural fat source in your baking.

Picking the Right Replacement

Most of these swaps work without changing the recipe much, but the best choice depends on what you're making. For baking cookies or cakes, butter or coconut oil come closest to margarine's texture and moisture.

For savory cooking like sautéing or roasting, olive oil or vegetable oil handle high heat without burning as fast.

• Closest match - Butter for rich, creamy results
• Easiest grab - Vegetable oil for neutral moisture
• Dietary option - Coconut oil for vegan-friendly fat