These Persimmon Muffins with walnuts are made using grated Fuyu persimmons that meld into the muffins, resulting in an ultra-soft and tender crumb. No need to make persimmon pulp!
Amazing Persimmon Muffins
Persimmon muffin recipes often call for homemade persimmon pulp, but this recipe keeps things simpler. I use coarsely grated persimmons, that are stirred directly into the muffin batter, creating a soft, light texture without the heaviness that pulp can add. You’ll see little specks of grated persimmon throughout—easy, flavorful, and naturally moist.
This recipe is a muffin-style twist on my favorite persimmon bread made with coconut oil, and it’s just as delicious.
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Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Persimmon – Select ripe yet firm Fuyu persimmons for easier grating using a box grater. Avoid persimmons that feel soft to the touch, as they are more difficult to grate. Get more persimmon recipes in fall baking recipes round up post.
- Yogurt – When paired with baking soda's alkaline properties, the acidity in yogurt produces carbon dioxide gas, resulting in a light and fluffy texture in persimmon muffins.
- Vegetable oil – Oil creates a moist texture compared to melted butter. Use for a neutral oil like vegetable or corn oil for best results.
- Sugar - White sugar not only sweetens but also allows the flavors of the persimmon fruit to shine.
- Egg - It helps bind the batter and creates a fluffy texture.
- Flour – This persimmon muffin recipe uses all-purpose flour for its structural integrity. It has not been tested with gluten-free, almond, or coconut flour alternatives.
- Leavening – Both baking powder and baking soda, guarantee a good lift resulting in a fluffy Fuyu persimmon muffins.
- Walnuts - Unlike pecans, walnuts taste better when used raw and not toasted.
- Flavorings – I use ground cinnamon and vanilla extract.
More persimmon recipes
Persimmon Muffins
Ingredients
Dry ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet ingredients
- 2 large eggs
- ¾ cup sugar
- ½ cup plain yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Additional ingredients
- 2 cups grated Fuyu persimmon (use 2 large or 3 medium firm persimmons)
- ½ cup finely chopped walnuts divided
Instructions
- Preheat oven to 350°F and place 12 cupcake liners in a standard muffin pan.
- Add all dry ingredients into a small bowl and whisk to combine.
- Into another larger bowl, add all the wet ingredients (eggs, sugar, yogurt, oil and vanilla). Whisk for about 2 minutes.
- Add the dry ingredients and mix until it just come together. Stir in the grated persimmon and about ¾th of the chopped walnuts.👉 To grate persimmon - Choose ripe Fuyu persimmons that are still firm to the touch. Remove the stem end, then grate the fruit on the coarse side of a box grater—no need to peel the skin. Measure 2 cups for the recipe.
- Divide batter into the prepared muffin pan. Sprinkle remaining chopped walnuts on top.
- Bake for 25 to 27 minutes, or until the top is golden in color or a toothpick inserted in the middle of a muffin comes clean. Place pan on a wire rack to cool.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Watch how to make it
How to make persimmon muffins?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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1 & 2. Add all purpose flour, baking powder, baking soda, cinnamon and salt into a small bowl and whisk to combine.
3. Into another larger bowl, add egg and sugar, whisk for about 2 minutes, until it is creamy and pale in color.
4. Add yogurt, oil and vanilla and whisk to combine.
5 & 6. Stir in the dry ingredients and mix to combine.
7 & 8. Grate a hard Fuyu persimmon using the coarse side of your box grater and loosely measure one cup. Stir in the grated persimmon and chopped walnuts into the persimmon muffins batter.
Tip: Remove any visibly large pieces of peel after grating.
9 & 10. Divide the batter into the prepared muffin pan. Sprinkle more chopped walnuts on top, bake for 25 to 27 minutes, at 350 degrees or until the top is golden in color.
Tips for Success
- Use Fuyu persimmons. Choose ripe ones that feel firm when touched. Use the coarse side of your box grater to grate the fruits with their skin intact.
- When measuring, ensure 1 cup is precisely leveled (avoid packing).
- If using Greek yogurt, then use 3 tablespoons plain Greek yogurt along with 1 tablespoon of water.
More muffin recipes
Variations
- Use toasted pecans instead of walnuts.
- Skip vanilla and use a combination of spices such as cinnamon, nutmeg or cloves like in pumpkin cupcakes with cream cheese frosting.
- Add a streusel topping. Use the streuesel topping in the sweet potato muffin recipe, for a delightful crunchy texture to the muffin tops.
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Liz
I just made these Muffins. I made them sugar-free and gluten-free. These came out amazing. I skipped the extra tablespoons of sugar just because I wanted them less sweet. This recipe will be a staple for sure.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡