Fluffy Persimmon Muffins

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If you ask me, persimmon muffins are a perfect fall treat.

These cozy, spiced muffins make the most of those sweet orange fruits that show up in markets during autumn. The soft, ripe persimmons give these muffins a gentle sweetness and wonderful moistness.

They’re mixed with warm cinnamon and a touch of nutmeg, plus chopped walnuts that add just the right amount of crunch. The persimmon pulp keeps these muffins tender and gives them their pretty golden color.

It’s a lovely breakfast option that fills your kitchen with the scent of fall baking, perfect for chilly mornings with a cup of coffee.

What Kind of Persimmons Should I Use?

For baking muffins, you’ll want to use Hachiya persimmons, which are the most common variety for cooking and baking. These persimmons need to be super soft – almost jelly-like – before they’re ready to use, so plan ahead and let them ripen on your counter until they feel like water balloons. If you can only find Fuyu persimmons (the squat, tomato-shaped ones), those will work too, but make sure they’re very ripe and soft. When pureeing your persimmons, remove the stems and any seeds, then simply scoop out the flesh and blend until smooth. If your persimmons aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with a banana or apple.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these muffins:

• Persimmon puree: If persimmons aren’t in season, you can use pumpkin puree or mashed ripe bananas as a 1:1 replacement. The flavor will be different but still tasty!
• Walnut oil: Any neutral vegetable oil works great here – try canola, sunflower, or even melted coconut oil. If using coconut oil, make sure your other ingredients are at room temperature.
• Walnuts: Feel free to swap these with pecans, almonds, or even pumpkin seeds. If you need to go nut-free, simply leave them out or replace with dried cranberries or raisins.
• Brown sugar: White sugar plus 1 tablespoon of molasses works as a substitute. You could also use coconut sugar, though the muffins might be slightly less moist.
• Plain flour: While regular all-purpose flour is best here, you can use whole wheat flour for up to half the amount. Just note that the muffins will be denser and slightly less tender.
• Spices: Don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice mix instead of the cinnamon, nutmeg, and ginger combo.

Watch Out for These Mistakes While Baking

The biggest challenge when making persimmon muffins is using persimmons that aren’t fully ripe – they need to be extremely soft and jelly-like, almost to the point where you think they’re overripe, to create the perfect puree and prevent an unpleasantly astringent taste. Another common mistake is overmixing the batter – once you combine the wet and dry ingredients, stir just until they’re barely incorporated, as overmixing will lead to dense, tough muffins. When measuring your flour, avoid scooping directly with the measuring cup – instead, spoon the flour into the cup and level it off with a knife to prevent using too much flour, which can make your muffins dry. For the best texture, make sure your eggs and persimmon puree are at room temperature before mixing, and don’t forget to test for doneness with a toothpick in the center of a muffin rather than relying solely on baking time.

What to Serve With Persimmon Muffins?

These spiced persimmon muffins make a perfect breakfast or afternoon snack, and they pair wonderfully with a hot cup of coffee or black tea. For breakfast, serve them slightly warm with a pat of butter and maybe a drizzle of honey – the butter melts right into the muffin and it’s so good! If you’re hosting brunch, set these out alongside some fresh fruit and yogurt for a nice balance of flavors. You can also turn these into a cozy dessert by warming them up and serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Counter Storage: These persimmon muffins stay fresh at room temperature for up to 2 days. Just keep them in an airtight container and place a paper towel on the bottom and top to absorb any extra moisture. This helps keep them from getting too sticky on top!

Refrigerate: Pop your muffins in an airtight container and store them in the fridge for up to a week. The paper towel trick works great here too – it keeps the moisture level just right so your muffins stay fresh and tasty.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. When you’re ready to enjoy one, just let it thaw overnight in the fridge or for about an hour on the counter.

Warm Up: Want to bring back that fresh-baked taste? Pop a muffin in the microwave for 10-15 seconds, or wrap it in foil and warm it in a 350°F oven for about 5 minutes. They taste almost like they just came out of the oven!

Preparation Time	15-20 minutes
Cooking Time	18-20 minutes
Total Time	33-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 50-60 g
• Fat: 150-160 g
• Carbohydrates: 280-300 g

Ingredients

• 2 1/2 cups plain flour (320 grams)
• 1 teaspoon kosher salt (4 grams)
• 1 teaspoon cinnamon, ground (2 grams)
• 1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg, ground
• 1/4 teaspoon ginger, ground
• 1/2 cup walnut oil or vegetable oil (118 ml)
• 1/2 cup brown sugar, packed (110 grams)
• 1 teaspoon maple or vanilla essence
• 3 large eggs
• 1 cup pureed persimmon (300 grams, from about 2 medium fruits)
• 1 teaspoon baking soda (7 grams)
• 1 cup walnuts, chopped (120 grams)

Step 1: Prepare the Muffin Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly spray a muffin pan with baking spray to prevent sticking.

If desired, line the tin with baking cups for easier removal and cleaner muffins.

Step 2: Sift the Dry Ingredients

In a large mixing bowl, sift together the flour, salt, cinnamon, baking powder, nutmeg, and ginger.

To ensure your muffins are light and airy, repeat the sifting process twice more.

Once done, set this bowl aside for later use.

Step 3: Combine the Wet Ingredients

In a separate bowl, combine the walnut (or vegetable) oil, brown sugar, and maple (or vanilla) extract.

Whisk these ingredients until the sugar begins to dissolve.

Add the eggs, one at a time, whisking vigorously after each addition.

The mixture should become an opaque brown and slightly foamy in texture.

Step 4: Mix Persimmon with Baking Soda and Combine

In another bowl, use a rubber spatula to fold together the pureed persimmon and baking soda.

Ensure they are completely mixed.

Then, fold the persimmon mixture into the wet ingredients from Step 3.

Once mixed, gently fold the combined wet ingredients into the dry ingredients from Step 2, mixing just until the flour is incorporated.

Step 5: Add Walnuts to the Batter

Add the walnuts into the batter and fold just until they are evenly distributed, or about three stirs.

Be careful not to overmix, as this can lead to dense muffins.

Step 6: Portion and Bake the Muffins

Using a portion scoop or a measuring cup, evenly scoop the batter into the prepared muffin pan.

Bake the muffins in the preheated oven for 18-20 minutes, or until the tops spring back when lightly pressed.

Step 7: Cool and Serve

Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before enjoying them warm.

Alternatively, transfer them to a cooling rack to cool completely before storing or serving later.