Persimmon Muffins
Elevate your breakfast or snack game with these irresistibly moist and flavorful Persimmon Muffins! Bursting with the natural sweetness of ripe Hachiya or Fuyu persimmons, these muffins are delicately spiced with cinnamon, nutmeg, and cloves for a warm, aromatic treat. Perfectly balanced by a tender crumb, thanks to the combination of all-purpose flour, buttery richness, and a hint of vanilla, they’re a joy to bake and even better to eat. Optional chopped walnuts or pecans add a satisfying crunch, while their quick, 20-minute prep time makes them ideal for busy mornings or last-minute baking sessions. Indulge in these homemade delights fresh from the oven or slathered with butter or honey for an extra touch of sweetness. Perfect for fans of cozy, seasonal baking, these persimmon muffins will quickly become your go-to autumn favorite!
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Recipe Information
Ingredients
- 2 pieces Ripe persimmons (Hachiya or Fuyu)
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Unsalted butter, melted and cooled
- 0.5 cup Whole milk
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease the cups generously.
Peel the persimmons, remove any seeds, and puree the pulp in a blender or food processor until smooth. You should have approximately 1 cup of persimmon puree.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
In a separate medium bowl, whisk together the persimmon puree, eggs, melted butter, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be thick and slightly lumpy.
If using chopped walnuts or pecans, gently fold them into the batter at this stage.
Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy the muffins plain, or with a pat of butter or drizzle of honey for extra sweetness!
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 536.4 g | 195% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 321.8 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 421 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1517 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
