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Otis Spunkmeyer Banana Nut Muffins

Otis Spunkmeyer Banana Nut Muffins - recipe card
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These bakery-style banana nut muffins boast a tender, moist crumb with a golden, slightly crisp top. Loaded with sweet, caramelized banana flavor and crunchy walnuts, they taste just like the classic Otis Spunkmeyer favorite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cups very ripe bananas, mashed (about 3 medium bananas)
  • 1/4 cup full-fat Greek yogurt, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, lightly toasted if desired

Instructions

  1. Preheat your oven to 350°F / 177°C. Line a 12-cup muffin tin with paper liners or lightly grease four muffin cups if you prefer direct baking—this recipe makes 4 large muffins or 6 standard ones.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt until combined. This ensures the leaveners are evenly distributed throughout the batter, which prevents pockets of salty or bitter spots.
  3. In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and slightly lightened. The mixture should be glossy but not fully creamed.
  4. Add the eggs, one at a time, whisking thoroughly after each addition. The batter should be smooth and cohesive—this emulsifies the fat and eggs, giving the muffins structure and tenderness.
  5. Stir in the mashed bananas, Greek yogurt, and vanilla extract. The yogurt adds moisture and a little tang, which balances the sweetness and helps keep the muffins soft.
  6. Fold the dry flour mixture into the wet ingredients using a rubber spatula. Stir gently until just a few streaks of flour remain—overmixing will develop gluten and make the muffins tough and dense.
  7. Fold in the chopped walnuts, reserving a tablespoon for sprinkling on top if you like. Gently distribute them without crushing the batter.
  8. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use a cookie scoop or spoon; if you want a domed top, fill to the brim.
  9. If you reserved walnuts, sprinkle them over the tops now. Bake at 350°F / 177°C for 20 to 24 minutes, rotating the pan halfway through, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely. Letting them rest in the pan helps set their structure, but moving them too soon can cause sticking.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually in plastic wrap and place in a zip-top freezer bag; freeze for up to 2 months. To reheat, microwave a muffin on high for 15-20 seconds or warm in a 300°F / 150°C oven for 5-7 minutes for a fresh-from-the-oven texture.

Nutrition

Keywords: Otis Spunkmeyer banana nut muffins, banana muffins, banana nut bread, breakfast muffins, bakery style muffins, quick bread, walnuts, baking, homemade muffins

Find it online: https://copycatkitchenco.com/otis-spunkmeyer-banana-nut-muffins/