These Persimmon Muffins are amazingly soft, fluffy and tasty! No need to make persimmon pulp, just grate hard Fuyu fruits to make this easy recipe.
My favorite of all seasons is got to be Fall!! Beautifully hued trees, lattes, holidays and all things persimmons. We love snacking on these fruits just like an apple or made into bread or crostini.
Also known as sharon fruit or kaki, they are widely available in main stream US markets from September through December. If you have never tried sharon fruit before then I'll highly urge to try them. They are orange in color, look like tiny pumpkins and tastes honey sweet.
If you are like me and buy an abundance of fruits and always look for ways to use them, then check out this bread recipe or goat cheese crostini.
They're super easy to make and delicately flavored with vanilla and ground cinnamon, which pairs beautifully with the sweet honey flavor.
Why you'll love this recipe?
- Perfect Fall Recipe - You’ll be using the quintessential fruit of the season.
- No need to make pulp - Hard sharon fruits are grated using the coarse side of a box grater and there is no need to make a puree.
- Quick and Easy - No mixers needed. Just an easy stir and bake recipe.
- Tastes amazing - It is so tasty!
- Health benefits - The fruit is rich in vitamins like A, C, B6, potassium, manganese and also an excellent source of fiber. Greek yogurt and egg adds protein.
Types of Persimmons
There are generally two types available - Fuyu and Hachiya. Hachiya is oblong in shape with slightly pointed ends, more astringent and is delicious eaten as is.
However, Fuyu variety is short and squat resembling a small pumpkin, more sweeter, less astringent, sweet when enjoyed like an apple and delicious made into breakfast, cakes, breads, desserts, snacks and cookies.
- Persimmon – Use Fuyu sharon 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
- Use Fuyu variety – Select ripe fruits 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
- Other nuts - Replace walnuts with toasted pecans or sliced almonds.
- Use fall spices - Omit vanilla extract, increase cinnamon and add ground nutmeg and ginger.
- Add raisins - Stir in golden raisins into the batter.
HOW TO MAKE?
- Prep fruits- Select one large ripe but HARD Fuyu variety, 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 fruits and chopped walnuts.
- Bake - Transfer batter into a prepared cup cake pan, sprinkle more walnuts on top. Bake at 350 degrees for about 26 minutes or until golden brown.
How to store?
They are good stored at room temperature in an air tight container for 2 to 3 days.
To Freeze: Place cooled cupcakes in a large zip lock bag and freeze for up to 2 months. Thaw them at room temperature overnight.
FREQUENTLY ASKED QUESTIONS
Hachiya is better when fully ripe as the flesh can be scooped into a pulp and used in all kind of baked goods, whereas hard Fuyu can be grated and stirred to make cakes and cookies.
The skin is totally edible and can be grated along with the fruit.
A ripe fruit at its peak is described to taste sweet almost honey-like. The texture is similar to an apple when hard or that of an apricot when soft.
More Fall Muffin Recipes to try:
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- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup plus 3 tablespoons sugar white
- ¼ cup plain thick yogurt
- ¼ cup vegetable oil
- ½ to 1 teaspoon vanilla extract
- 1 cup grated Fuyu persimmon refer recipe for more details
- ¼ cup finely chopped walnuts divided
- 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).
- Preheat oven to 350°F and place 6 cupcake liners in a standard muffin pan.
- Add all dry ingredients into a small bowl and whisk to combine.
- 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.
- Stir in the dry ingredients and mix to combine (do not over mix). Stir in grated persimmon and about 3 tablespoons of chopped walnuts.
- Divide batter into the prepared 6 liners. Sprinkle remaining chopped walnuts on top.
- Bake for 25 to 27 minutes, or until the top is golden in color. Place pan on a wire rack to cool.
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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