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Persimmon Walnut Muffins with Yogurt

Best ever Persimmon Muffins – Soft, Fluffy and Tasty – No need to make persimmon pulp! Just grate hard Fuyu persimmons to make this easy muffin recipe.

muffin pan with baked persimmon walnut muffins and persimmons.

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My favorite of all seasons is got to be Fall!! Beautifully hued trees, lattes, holidays and all things persimmons. We love snacking on persimmons just like an apple or made in bread or crostini.

Also known as sharon fruit or kaki, they are widely available in main stream US markets in September through December. If you have never tried persimmons before then I’ll highly urge to try them. They are orange in color, look like tiny pumpkins and are honey sweet.

There are generally two types available – Fuyu and Hachiya. Hachiya is more astringent and is delicious eaten as is. However, Fuyu variety is more sweeter, less astringent, sweet when enjoyed like an apple and delicious made into breakfast, cakes, breads, muffins, desserts, snacks and cookies.

Persimmon Muffins

  • No mixers required
  • Stir and bake
  • Soft & Tender
  • No need to make pulp
  • Delicious
  • Amazing

Ingredients

Persimmon – Use Fuyu variety

Yogurt – Plain thick yogurt

Vegetable oil – Use a flavorless oil like vegetable or corn oil.

Sugar – Regular granulated white sugar

Egg – Cold or room temperature

Flour – Regular all purpose flour

Leavening – Baking powder and baking soda

Walnuts – Chopped walnuts to be stirred into the batter and topping

Flavorings – Vanilla extract and ground cinnamon

ingredients needed to make muffins.

Method

Prep persimmon – Select one large ripe but HARD Fuyu persimmon, wash, wipe and remove the stem end. Do not need to peel the skin. Grate using the coarse side of your box grater and loosely measure one cup (do not pack).

Make batter – Whisk flour, baking powder, baking soda, cinnamon and salt together. In another bowl, whisk egg and sugar for about 2 minutes, until smooth and creamy. Mix in yogurt, oil and vanilla extract.

Stir dry ingredients into the wet mixture and stir until mixed in. Stir in grated persimmon and chopped walnuts.

Bake – Transfer batter into a prepared muffin pan, sprinkle more walnuts on top. Bake at 350 degrees for about 26 minutes or until golden brown.

More recipes using walnuts:

Expert tips

Use Fuyu variety persimmons – Select ripe persimmons that are hard to the touch. Grate unpeeled in the coarse side of your box grater. 

Measure 1 cup – Measure exact 1 cup (do not pack).

Flavorings – This recipe uses both ground cinnamon and vanilla extract.

Do not Over mix – As with all other baking recipes, over working the flour results in a not-so-soft baked product.

To use plain yogurt – Try to use very thick plain yogurt

persimmon muffins in a muffin pan.
A  hand holding a cross section of a muffin

How to store? 

Muffins are good stored at room temperature in an air tight container for 2 to 3 days.

Freezing the muffins: Place cooled muffins in a large zip lock bag and freeze for up to 2 months. Thaw them at room temperature overnight.

Variation

Replace walnuts with toasted pecans.

Use fall spices – Omit vanilla extract, increase cinnamon and add ground nutmeg and ginger.

Peeled walnut muffin on a cup cake stand.

More Muffins:

Yield: 6 Muffins

Persimmon Walnut Muffins with Yogurt

baked persimmon muffins

Best ever Persimmon Muffins - Soft, Fluffy and Tasty - No need to make persimmon pulp! Just grate hard Fuyu persimmons to make this easy muffin recipe

Prep Time 9 minutes
Cook Time 27 minutes
Total Time 36 minutes

Ingredients

Dry ingredients

  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Wet ingredients

  • 1 large egg
  • 1/4 cup plus 3 tablespoons sugar, white 
  • 1/4 cup plain thick yogurt
  • 1/4 cup vegetable oil
  • 1/2 to 1 teaspoon vanilla extract

Additional ingredients

  • 1 cup grated Fuyu persimmon (refer recipe for more details)
  • 1/4 cup finely chopped walnuts, divided

Instructions

Prep Persimmon

Select one large ripe but HARD Fuyu persimmon, wash, wipe and remove the stem end. Do not need to peel the skin. Grate using the coarse side of your box grater and loosely measure one cup (do not pack).

Make Muffins

1. Preheat oven to 350°F and place 6 cupcake liners in a standard muffin pan.

2. Add all dry ingredients 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. Add yogurt, oil and vanilla and whisk to combine.

4. Stir in the dry ingredients and mix to combine (do not over mix). Stir in grated persimmon and about 3 tablespoons of chopped walnuts.

5. Divide batter into the prepared 6 liners. Sprinkle remaining chopped walnuts on top.

6. Bake for 25 to 27 minutes, or until the top is golden in color.

7. Place pan on a wire rack to cool.

Notes

Use Fuyu variety persimmons – Select ripe persimmons that are hard to the touch. Grate unpeeled in the coarse side of your box grater. 

Measure 1 cup - Measure exact 1 cup (do not pack).

Flavorings – This recipe uses both ground cinnamon and vanilla extract.

Do not Over mix – As with all other baking recipes, over working the flour results in a not-so-soft baked product.

To use plain yogurt – Try to use very thick plain yogurt

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 241Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 207mgCarbohydrates: 27gFiber: 2gSugar: 12gProtein: 4g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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