Spiced Persimmon Muffins
Filled with cozy spices and the natural sweetness of ripe persimmons, these muffins are tender, flavorful, and perfect for autumn mornings. Enjoy them warm with coffee or tea, or pack them as a sweet snack for later—these muffins are as versatile as they are delicious.
Ingredients
- Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter softened (or vegetable oil)
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup persimmon pulp from 2–3 very ripe persimmons, blended until smooth
- ½ cup milk or buttermilk
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or dried cranberries optional
Instructions
- Step-by-Step Instructions
- Prepare Persimmons: If using Hachiya persimmons, make sure they’re fully ripe and soft. Scoop out the flesh and puree until smooth.
- Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Cream Butter & Sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and persimmon puree.
- Combine Wet & Dry: Add dry mixture to wet ingredients in two batches, alternating with milk. Stir gently until just combined.
- Fold in Add-Ins: If using nuts or dried fruit, fold them into the batter.
- Fill Muffin Tin: Divide batter evenly into the prepared muffin cups, filling about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
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