The butter batter's viscoelastic properties differed the most from the other batters. Although the butter batter exhibited the highest elastic predominance at room temperature, it was observed to decrease during heating. In the oil and the cellulose emulsion batters, on the other hand, an increase in elasticity was observed during heating. The cellulose emulsions induce a highly significant decrease in the starch gelatinization temperature, in comparison with both the oil and butter batters. The oil muffins are the highest and their texture is the most highly aerated. Both the height and crumb bubble size of the cellulose emulsion muffins were found to lie between those of the oil and the butter muffins. Sensory acceptability of the emulsion muffins was slightly lower, which could be associated with their harder texture.