Persimmon Muffins

These Persimmon Muffins with walnuts are made using grated Fuyu persimmons that meld into the muffins, resulting in an ultra-soft and tender crumb. 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 287kcal

Author Maria Doss

Ingredients

Dry ingredients

1 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt

Wet ingredients

2 large eggs
¾ cup sugar
½ cup plain yogurt
½ cup vegetable oil
1 teaspoon vanilla extract

Additional ingredients

2 cups grated Fuyu persimmon (use 2 large or 3 medium firm persimmons)
½ cup finely chopped walnuts divided

Instructions

Preheat oven to 350°F and place 12 cupcake liners in a standard muffin pan.
Add all dry ingredients into a small bowl and whisk to combine.
Into another larger bowl, add all the wet ingredients (eggs, sugar, yogurt, oil and vanilla). Whisk for about 2 minutes.
Add the dry ingredients and mix until it just come together. Stir in the grated persimmon and about ¾th of the chopped walnuts.
👉 To grate persimmon - Choose ripe Fuyu persimmons that are still firm to the touch. Remove the stem end, then grate the fruit on the coarse side of a box grater—no need to peel the skin. Measure 2 cups for the recipe.
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