I went to our local farmer's market and they had the most beautiful Hachiya persimmons. They were perfectly ripe. I couldn't help but buy some. So there I was at home wondering, "Ok, what am I going to do with these muffins?" I love the fuyu persimmons sliced with cinnamon and sugar, so I though, why. not make cinnamon persimmon muffins with these ripe Hachiya persimmons! And here we are!
Looking for more? Try my Pumpkin loaf, Blueberry Muffins, or Pear Pastries.
Why You'll Love This Recipe
- Delightful Taste: These muffins offer a delicious and unique taste thanks to ripe persimmons, making them a delightful treat for your taste buds.
- Tender and Moist: The use of persimmon pulp ensures these muffins turn out tender and moist, providing a satisfying, soft texture.
- Easy to Make: This recipe is straightforward and beginner-friendly, so you can quickly bake these muffins without much hassle.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- All-Purpose Flour: Provides structure and body to the muffins. You can also use whole wheat flour for a nuttier flavor or a gluten-free flour blend for a gluten-free version.
- Granulated Sugar: Sweetens the muffins. You can also use brown sugar or a sugar substitute like stevia.
- Brown Sugar: Adds a caramel-like flavor. You can also use more granulated sugar or coconut sugar as an alternative.
- Baking Powder: Act as leavening agents, helping the muffins rise. Ensure they're fresh for best results.
- Salt: Enhances flavor. You can use kosher salt or sea salt for added depth.
- Cinnamon: Contribute warm, aromatic flavors. Adjust quantities to your taste.
- Butter: Adds moisture and richness. You can also use vegetable oil or a dairy-free butter substitute.
- Eggs: Bind the ingredients together. For a vegan option, try flax eggs or applesauce as a substitute.
- Persimmon Pulp: The star ingredient, providing the unique persimmon flavor. Ensure you use ripe, soft persimmons.
Equipment Needed
- Muffin tin
- Paper liners or non-stick cooking spray
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Oven
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
Whisk flour, baking powder, cinnamon, ginger, and both sugars in a large mixing bowl.
Whisk persimmon purée and eggs together, then add to the dry ingredients with the melted butter.
Beat to combine.
Spoon the mixture into the prepared muffin tray, filling them ¾ full, and bake for 15 mins until golden and a toothpick comes out clean.
Cool the muffins on a wire rack.
The persimmon muffins will keep for 4 days in an airtight container.
Variations
- Cream Cheese Filling: Add a surprise cream cheese filling to your muffins. After filling each muffin cup ⅓ full with batter, drop a spoonful of sweetened cream cheese in the center, then cover with more batter. As they bake, the cream cheese creates a creamy, tangy center.
- Streusel Topping: Enhance the muffins with a crumbly streusel topping. Mix brown sugar, flour, and cold butter until it resembles coarse crumbs. Sprinkle this topping over the muffin batter before baking for a sweet and crunchy finish.
- Fruit Additions: Include chunks of fresh fruit like diced apples or pears to the batter for a fruity twist. This adds natural sweetness and a pleasant texture.
- Citrus Glaze: Create a zesty citrus glaze by mixing powdered sugar with lemon or orange juice. Drizzle this glaze over the cooled muffins for a tangy, sweet contrast to the persimmon flavor.
- Chocolate Chip Delight: For a sweeter variation, fold in semi-sweet chocolate chips into the batter. The combination of chocolate and persimmon creates a delectable contrast in flavors and textures.
FAQ's
- Can I use fresh persimmons instead of canned persimmon purée?
- Yes, you can use fresh persimmons. Use very ripe Hachiya persimmons, scoop out the flesh, and blend it until smooth to make your own persimmon purée. The flavor will be more natural and vibrant.
- How do I store persimmon muffins, and how long do they stay fresh?
- Store your persimmon muffins in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can freeze them for up to 3 months in an airtight container or freezer-safe bag.
- Can I make these muffins gluten-free?
- Yes, you can make gluten-free persimmon muffins by replacing the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients are also gluten-free.
- What can I substitute for eggs to make vegan persimmon muffins?
- To make these muffins vegan, replace the eggs with a vegan butter substitute and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) or a commercial egg replacer.
- Can I make these muffins without the added sugars for a healthier option?
- Certainly! You can reduce the amount of granulated and brown sugar, or replace them with a natural sweetener like honey, maple syrup, or agave nectar for a healthier alternative. The flavor and texture may be slightly different but still delicious.
Tips
- Choose Ripe Persimmons: Use ripe Hachiya persimmons or canned persimmon purée. Ripe persimmons are soft and have a sweet flavor, making them perfect for this recipe. Unripe persimmons can be astringent and unpleasant.
- Don't Overmix the Batter: When combining wet and dry ingredients, mix only until just combined. Overmixing can result in tough muffins. A few lumps in the batter are perfectly fine.
- Proper Muffin Cup Filling: Fill the muffin cups about ¾ full with batter. This allows the muffins to rise and form a nice domed top while baking.
- Use Fresh Spices: Fresh spices, like cinnamon and ginger, will impart a more vibrant flavor. Make sure your spices are not too old or stale for the best results.
- Cool Completely: Let the muffins cool on a wire rack after baking. This prevents them from becoming soggy on the bottom due to trapped steam. Enjoy the muffins when they are at room temperature for the best texture and flavor.
Looking for more recipes?
Looking for more? Try my Pumpkin loaf, Blueberry Muffins, or Pear Pastries.
Did You Make this Recipe?
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Recipe Card
📋 Recipe
Persimmon Muffins
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Ingredients
- 1 ¾ cups 225g all-purpose flour (plain flour)
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
- 1 teaspoon ground ginger
- ⅓ cup 75g granulated sugar
- ¼ cup 50g brown sugar
- 1 cup 250g persimmon purée from a can or 3 ripe Hachiya persimmons, flesh pureed
- 2 eggs
- ½ cup 125g butter melted
Instructions
- Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
- Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
- Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.
- Beat for a minute or so to combine.
- Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
- Place the muffins onto a wire rack to cool completely.
- The persimmon muffins will keep for 4 days in an airtight container.
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