Chiffon muffins are sponge desserts with vegetable oil, which provides moistness. Sponge cakes are made from whipped eggs, sugar, and flour. They rely primarily on trapped air in a protein matrix to supply leavening, typically with a little bit of baking powder or other chemical leaven added.

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However, if cake flour is called for, a substitute can be made by changing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from every cup of all-purpose flour. Some recipes explicitly specify or allow all-purpose flour, notably where a firmer or denser cake texture is desired. Baking powder is in many butter desserts, corresponding to Victoria sponge. The ingredients are sometimes blended without creaming the butter, utilizing recipes for simple and fast muffins.