I remember the first time I ever tried a persimmon. It was at my grandmother’s house, and I was so intrigued by its vibrant orange color and unique shape. The taste was a revelation, and ever since, I’ve loved finding new ways to incorporate them into my cooking. This Persimmon Muffins recipe is one of my favorites, and I’m so excited to share it with you.
From start to finish, you can have these delicious muffins ready in about 45 minutes, perfect for a quick breakfast or a delightful treat.
Table of Contents
Terrific Persimmon Muffins Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Lightly spray a muffin pan with baking spray and line the tin with baking cups if you prefer.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Persimmon Muffins Recipe
- Incredibly Moist: The natural sweetness and moisture of the persimmons create unbelievably tender muffins.
- Bursting with Flavor: The combination of spices and persimmon puree offers a warm, comforting flavor profile.
- Easy Cleanup: Minimal ingredients and straightforward steps mean less time spent washing dishes.
- Crowd-Pleaser: These muffins are always a hit, no matter who you’re serving.
What are Persimmons?
Persimmons are a fruit that’s native to East Asia, and they’re becoming increasingly popular in the US. There are a few different varieties, but the most common are Fuyu and Hachiya. Fuyu persimmons are squat and can be eaten while still firm, like an apple. Hachiya persimmons, on the other hand, are acorn-shaped and must be fully ripe and soft before eating.
If you eat a Hachiya when it’s not ripe, it will be incredibly astringent. Other varieties, like the Sharon fruit, are seedless and have a similar taste to Fuyu.
When it comes to baking, both Fuyu and Hachiya varieties work well. Hachiyas, when ripe, offer a richer flavor and texture to your baked goods. Persimmons have a sweet, honey-like taste with subtle notes of cinnamon and spice, making them perfect for baked goods.
The yellow-orange persimmon fruit is an excellent source of fiber, Vitamin A and C, Vitamin B6, potassium and the mineral manganese. To select ripe persimmons, look for ones that are firm but yield slightly to gentle pressure. The color should be a vibrant orange.
Equipment Needed for Persimmon Muffins
- Muffin tin
- Mixing bowls
- Measuring cups and spoons
- Blender or food processor (for pureeing the persimmons)
- Whisk
- Spatula
How to Prepare Persimmons for Persimmon Muffins
Preparing persimmons for baking is easy. Wash the fruit thoroughly, and then peel it using a vegetable peeler. For Hachiya persimmons, make sure they are very soft before peeling, as the skin is delicate.
If you have a Fuyu, the skin is edible. Once peeled, remove the stem and any seeds. Place the persimmon pieces in a blender or food processor, and puree until smooth. You can also mash the persimmons by hand with a fork. Using fully ripe persimmons is key to achieving the best flavor and texture.
Ingredients for the Best Persimmon Muffins
- 2 1/2 cups (320 grams) all-purpose flour
- 1 teaspoon (4 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (118 ml) walnut oil (or vegetable oil)
- 1/2 cup (110 grams) packed brown sugar
- 1 teaspoon maple extract (or vanilla extract)
- 3 large eggs
- 1 cup (300 grams) pureed persimmon (about 2 medium persimmons)
- 1 teaspoon (7 grams) baking soda
- 1 cup (120 grams) chopped walnuts
Step-by-Step Instructions for Making Persimmon Muffins
- Preheat your oven to 350°F. Lightly spray a muffin pan with baking spray and line the tin with baking cups if you prefer.
The Science of Baking with Persimmons
Baking with persimmons is a delightful blend of simplicity and science. The baking soda reacts with the acidic persimmon puree, creating carbon dioxide. This releases gas, which helps the muffins rise and become light and airy. The combination of all-purpose flour, baking powder, and eggs provides structure, while the fat and sugar contribute to the tenderness and flavor.
The persimmon puree not only adds moisture but also enhances the overall flavor profile. Persimmons are a good source of fiber, which supports digestion and promotes heart health. For other delightful baked goods, explore our collection of desserts.
Baking Time & Temperature for Perfect Persimmon Muffins
Bake your persimmon muffins at 350°F (175°C) for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean, or with a few moist crumbs. The tops should be golden brown.
How to Store Persimmon Muffins
To store your persimmon muffins, let them cool completely. Then, place them in an airtight container at room temperature for up to three days.
For longer storage, you can freeze the muffins for up to three months. Wrap each muffin individually in plastic wrap before placing them in a freezer-safe bag or container. To reheat, you can thaw them at room temperature or warm them in the oven.
Recipe Variations for Your Persimmon Muffins
| Ingredient | Substitution Option 1 | Substitution Option 2 |
|---|---|---|
| Walnuts | Pecans | Chocolate Chips |
| Maple Extract | Vanilla Extract | Almond Extract |
Troubleshooting Common Persimmon Muffin Problems
- Muffins Sinking: This can happen if the batter is overmixed or the oven temperature is too low.
- Muffins Too Dense: Make sure you’re measuring your ingredients correctly, especially the flour, and avoid overmixing.
- Not Enough Persimmon Flavor: Use fully ripe persimmons and consider adding a little extra puree.
Vegan and Gluten-Free Persimmon Muffins
| Ingredient | Vegan Substitution | Gluten-Free Substitution |
|---|---|---|
| Eggs | Flax Egg (1 tbsp flaxseed meal + 3 tbsp water per egg) | (N/A – use gluten-free flour) |
| All-Purpose Flour | (N/A) | Gluten-Free Flour Blend (measure cup-for-cup) |
Serving Suggestions for Persimmon Muffins
These persimmon muffins are perfect for breakfast, a snack, or even dessert. Serve them warm with a pat of butter, a drizzle of honey, or a dollop of whipped cream. They also pair well with a cup of coffee or tea.
If you’re looking for more breakfast ideas, be sure to check out other recipes on the site.
FAQs about Persimmon Muffins
Can I use frozen persimmon puree?
Yes, you can. Just thaw it completely before using it.
How do I know when my persimmons are ripe enough?
They should be soft to the touch and a vibrant orange color.
Can I make these muffins ahead of time?
Yes, you can make the batter a day ahead and store it in the refrigerator.
How do I prevent my muffins from sticking to the pan?
Use muffin liners or grease the muffin tin thoroughly.
Conclusion
These Persimmon Muffins are a true celebration of fall and a wonderful way to enjoy the unique flavor of persimmons. I hope you love this recipe as much as I do. Please, let me know in the comments if you try it! I’d love to hear how it went and see your beautiful muffins. Happy baking!
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