Persimmon Muffins

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!

Course Breakfast

Cuisine American

Keyword persimmon muffins, persimmon walnut muffins

Prep Time 9

Cook Time 27

Total Time 36

Servings Muffins

Calories 269kcal

Author Maria Doss

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.

Video

Notes

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.

Nutrition