Persimmon Muffins

Why you'll love this recipe?

Grated persimmon disperses their moisture throughout the batter, resulting in a remarkably fluffy texture. Moreover, the batter readily absorbs this moisture, creating a uniformly refined crumb in the persimmon muffins.

1. 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.
2. 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 homemade muffin recipes.
3. Vegetable oil – Similar to mini blueberry muffins, oil creates a moist texture compared to melted butter. Use for a neutral oil like vegetable or corn oil for best results.
4. Sugar - White sugar not only sweetens but also allows the flavors of the fall fruit to shine.
5. Egg - It helps bind the batter and creates a fluffy texture.
6. Flour – This persimmon muffins recipe uses all-purpose flour for its structural integrity. Please note that this recipe has not been tested with gluten-free, almond, or coconut flour alternatives.
7. Leavening – Both baking powder and baking soda, guarantee a good lift resulting in a fluffy texture.
8. Walnuts - Unlike pecans, walnuts taste better when used raw and not toasted.
9. Flavorings – I use ground cinnamon and vanilla extract, like in air fryer banana muffins.

Variations

1. Use toasted pecans instead of walnuts.
2. Skip vanilla and use a combination of spices such as cinnamon, nutmeg or cloves like in pumpkin cupcakes with cream cheese frosting.
3. Add a streusel topping. Use the streuesel topping in the sweet potato muffin recipe, for a delightful crunchy texture to the muffin tops.

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 persimmon muffins 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.

How to store? 

Like the mini banana muffins or lemon blueberry muffins, allow the persimmon muffins to cool completely before storing it in an air tight container for up to 3 days or frozen in an airtight freezer bag for up to 2 months. Thaw overnight before serving.

Helpful tips

• 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.