Fuyu 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!
If you are looking for more Fuyu persimmon recipes, then try our wildly popular persimmon bread made with coconut oil!
Why You'll Love These Fuyu Persimmon Muffins
Persimmon muffin recipes often call for homemade persimmon pulp, but this recipe keeps things simple. I use coarsely grated Fuyu persimmons, stirred directly into the batter, for a soft, light texture without the heaviness that pulp can sometimes add.
You’ll see little specks of orange persimmon throughout each muffin, adding natural moisture and delicious fruit flavor. Chopped walnuts add an earthy flavor and a satisfying texture contrast.
-maria doss
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Ingredients for Fuyu persimmon muffins
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 a neutral oil like vegetable or corn oil for best results.
- Sugar - White sugar not only sweetens but also lets the persimmon fruit shine.
- Egg - It helps bind the batter and creates a fluffy texture.
- Flour – This persimmon muffin recipe uses all-purpose flour for its structure. 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 unroasted.
- Flavorings – I use ground cinnamon and vanilla extract.
Tips for Success
- Greek yogurt – Use 3 tablespoons of plain Greek yogurt mixed with 1 tablespoon of water. This gives you the right consistency without making the batter too thick.
- Use Fuyu persimmons – Stick with Fuyu persimmons for this recipe. Hachiya persimmons are not a substitute because their texture and ripeness are different.
- Choose ripe but firm persimmons – Look for persimmons that are deep orange and ripe but still firm when gently pressed. They should be easy to grate without turning into pulp.
- Leave the skin on and grate them using the coarse side of a box grater.
- Measure 1 cup correctly. Fluff the grated persimmon into the measuring cup and level it off. Don’t pack it down, since too much fruit can add excess moisture and affect the muffin's texture.
More persimmon recipes
Persimmon Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- ½ cup plain yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated Fuyu persimmon (use 2 large or 3 medium firm persimmons)
- ½ cup finely chopped walnuts divided
Instructions
- Prep. Preheat oven to 350°F and place 12 cupcake liners in a standard muffin pan.
- Mix dry. Add 1 ½ cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon and ¼ teaspoon salt into a small bowl and whisk to combine.
- Mix wet. In another larger bowl, add 2 eggs, ¾ cup sugar, ½ cup yogurt, ½ cup oil and 1 teaspoon vanilla. Whisk for about 2 minutes.
- Finish. Add the dry ingredients and mix until it just comes 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.
- Bake. 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 out clean. Place the 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.
Persimmon Muffin FAQ'S
Most traditional persimmon muffin recipes call for pureed Hachiya persimmons because, when fully ripe, their flesh becomes soft, smooth, and almost jam-like. This naturally thick pulp blends easily into the batter and gives the muffins its signature moist, tender texture.
However, this persimmon muffin recipe is specifically designed to use Fuyu persimmons. I use them ripe but still firm, so there’s no need to make persimmon pulp. Simply grate the whole persimmon on the coarse side of a box grater and mix it directly into the batter. The small pieces soften as they bake and blend beautifully into the muffin.
Hachiya persimmons are not a good substitute in this recipe because they need to be fully soft and ripe before eating. When they are still firm, they contain high levels of tannins that make them extremely astringent and unpleasant to eat. Fuyu persimmons, on the other hand, are naturally firm and are much easier to find during persimmon season. They’re also commonly sold in boxes at stores like Costco, making them a convenient choice for this recipe.
So, while Hachiya persimmons are the traditional choice for many persimmon muffins, Fuyu persimmons are the right variety for this recipe because they can be grated while firm and added directly to the batter.
Ripe but still firm Fuyu persimmons are ideal for these persimmon muffins. They have softened enough to be sweet and flavorful, but are still firm enough to grate easily on a box grater.
Avoid using very soft Fuyu persimmons. They’re difficult to grate because the flesh starts squishing into a pulp instead of forming small, grated pieces. More importantly, soft persimmons can add extra moisture to the batter. Since you’ll need more soft fruit to reach the same 2-cup measurement by volume, you may end up adding more persimmon than the recipe calls for, which can make the muffin overly moist or gummy in the center.
Give the Fuyu persimmons a good wash and pat them dry. Trim off the stem end, but there’s no need to peel the skin. Using the coarse side of a box grater, grate the persimmons into small pieces. Measure the grated persimmon according to the recipe, then add it directly to the batter.
Persimmons have a naturally sweet, honey-like flavor that pairs especially well with warm baking spices and earthy nuts.
Warm spices like cinnamon, ginger, cardamom, and nutmeg balance the fruit’s sweetness while adding cozy fall flavor. They also give persimmon muffins that familiar bakery-style taste without overpowering the fruit.
Nuts add a lovely crunch against the soft, moist crumb. Walnuts and pecans are classic pairings: toasted pecans bring out a rich, buttery flavor, while walnuts offer a milder, earthy contrast. For these muffins, either works beautifully depending on whether you want a richer or more subtle nutty flavor.
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How to make Fuyu persimmon muffins?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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.
9. 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.
Persimmon Muffin 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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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
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 ♡
Nikki
These are our go to muffins in persimmon season. We just love them❤️ thx
Maria Doss
Yay, I’m so glad you enjoyed it! Thank you for making my recipe and coming back to let me know—it means so much - Maria ❤️