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Persimmon Muffins

This easy Persimmon Muffins recipe captures the honey-like sweetness of persimmons, blended with warm spices for a delicately flavored, moist muffin. Perfect for breakfast or a cozy snack.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Servings
Calories 118kcal
Author Meghan Birnbaum

Equipment

  • Muffin tin
  • Paper muffin liners
  • 2 Mixing bowls (one for dry ingredients, one for wet ingredients)
  • Whisk

Ingredients

  • 1 ¾ cups all-purpose flour 225g
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
  • 1 teaspoon ground ginger
  • ⅓ cup granulated sugar 75g
  • ¼ cup brown sugar 50g
  • 1 cup persimmon purée (from a can or 3 ripe Hachiya persimmons, puréed) 250g
  • 2 large eggs
  • ½ cup butter, melted 125g

Instructions

  • Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-hole muffin tin with paper liners.
  • Mix the dry ingredients: In a large mixing bowl, whisk together 1 ¾ cups (225g) all-purpose flour, 2 teaspoons baking powder, 1 tablespoon ground cinnamon (or 3 teaspoons pumpkin spice), 1 teaspoon ground ginger, ⅓ cup (75g) granulated sugar, and ¼ cup (50g) brown sugar.
  • Prepare the wet ingredients: In another bowl, whisk together 1 cup (250g) persimmon purée and 2 large eggs until smooth.
  • Combine the wet and dry ingredients: Pour the persimmon and egg mixture into the bowl with the dry ingredients. Add ½ cup (125g) melted butter. Stir or beat the mixture for about a minute, until just combined.
  • Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake the muffins: Bake in the preheated oven for 15 minutes, or until the muffins are golden and a skewer or toothpick inserted into the center comes out clean.
  • Cool and serve: Transfer the baked muffins to a wire rack and let them cool completely. Enjoy warm or at room temperature.

Notes

Persimmon purée: To make your own persimmon purée, scoop the flesh out of very ripe Hachiya persimmons and blend until smooth.
Storage: Store these muffins in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1Muffin | Calories: 118kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 42IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 1mg