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!
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 healthier persimmon bread with coconut oil.
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.
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Why you'll love it?
- No need to make pulp
- Best fall muffin
- Soft and ultra fluffy
- Skip walnuts to make it nut-free
- Tastes amazing
Ingredients
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 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.
- 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 – 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 not toasted.
- Flavorings – I use ground cinnamon and vanilla extract.
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.
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.
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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.
Recipe 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.
More muffin recipes
Persimmon Muffins
Ingredients
Dry ingredients
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Wet ingredients
- 1 large egg
- ¼ cup + 3 tablespoons sugar, white
- ¼ cup plain yogurt
- ¼ cup vegetable oil
- ½ to 1 teaspoon vanilla extract
Additional ingredients
- 1 cup grated Fuyu persimmon (1 medium to large)
- ¼ cup finely chopped walnuts divided
Instructions
- 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.
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.
Did you make the persimmon muffins? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
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 ♡