These Persimmon Muffins are made using grated Fuyu persimmons that meld into the muffins, resulting in an ultra soft and tender crumb that doesn't fall apart. No need to make persimmon pulp!
Also known as sharon fruit or kaki, persimmons are commonly found in mainstream United States grocery stores from September to December. They boast an orange color, resembling miniature pumpkins, with a honey-like sweetness.
There are typically two varieties of persimmons available - Fuyu and Hachiya. Hachiya persimmons are oblong with slightly pointed ends, with somewhat more astringency, and turn sugary sweet when left to turn super soft.
On the other hand, the Fuyu variety is short and squat, resembling a small pumpkin. It's sweeter, less astringent, can be enjoyed like an apple, and is great for baking, like to make persimmon bread or goat cheese crostini.
Persimmon muffins usually call for making persimmon pulp. However, these are made with coarsely grated persimmon that are stirred into the batter, like in almond flour carrot muffins or apple muffins recipe.
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.
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.
- 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.
- 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.
- Sugar - White sugar not only sweetens but also allows the flavors of the fall fruit to shine, like in apple cinnamon bread recipe.
- Egg - It helps bind the batter and creates a fluffy texture.
- 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.
- Leavening – Like in eggless banana bread recipe, both baking powder and baking soda, guarantee a good lift resulting in a fluffy texture.
- Walnuts - Unlike pecans, walnuts taste better when used raw and not toasted, like walnut cookies.
- Flavorings – I use ground cinnamon and vanilla extract, like in air fryer banana muffins.
How to make?
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.
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.
- 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
- 1 large egg
- ¼ cup + 3 tablespoons sugar, white
- ¼ cup plain yogurt
- ¼ cup vegetable oil
- ½ to 1 teaspoon vanilla extract
- 1 cup grated Fuyu persimmon (1 medium to large)
- ¼ cup finely chopped walnuts divided
- 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 until it just comes together. Stir in grated persimmon and about 3 tablespoons of chopped walnuts.To grate persimmon - Remove the stem end of a Fuyu persimmon, that feels firm to the touch. Use the coarse side of your box grater to grate the persimmon and measure out 1 cup without packing.
- 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.
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.
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