Best 2 Persimmon Muffins Recipes

Persimmons, with their vibrant orange hue and sweet flavor, are a delightful fruit that can be enjoyed in various ways. One way to savor their deliciousness is by incorporating them into baked goods, and persimmon muffins are a perfect example of how this fruit can elevate a classic treat. These muffins offer a moist and tender crumb, complemented by the delicate sweetness and subtle tartness of persimmons. Whether you prefer a traditional muffin recipe or one with a unique twist, there are countless options to explore. So, let's embark on a culinary journey and discover the best recipe for persimmon muffins that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

BANANA AND PERSIMMON CINNAMON MUFFINS

Banana and Persimmon Cinnamon Muffins image

I put this recipe together to use up some bananas and persimmon that were very very ripe! As soon as they began to bake, my daughter said she could smell autumn.

Provided by Anna Silvani-Morrison

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 ripe bananas, peeled
1 Hachiya persimmon, peeled
¾ cup white sugar
⅓ cup coconut oil, melted
1 egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 61.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 328 mg, Sugar 33.1 g

PERSIMMON MUFFINS RECIPE

Persimmon Muffins Recipe image

Provided by PrincessBransky

Number Of Ingredients 14

Ingredients

2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
2 large eggs plus 1 egg white
10 tablespoons unsalted butter, melted, or vegetable oil
2/3 cup plain yogurt or sour cream
Turbinado sugar, for topping

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth. Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy). Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

Tips:

For sweeter muffins, use ripe persimmons. If your persimmons are not ripe, you can speed up the ripening process by placing them in a paper bag with an apple or banana.
If you don't have muffin liners, you can grease muffin tins with cooking spray instead.
To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
If you want to add a streusel topping to the muffins, combine 1/2 cup of flour, 1/4 cup of sugar, and 1/4 cup of butter in a small bowl. Use your fingers to work the ingredients together until they resemble coarse crumbs. Then, sprinkle the streusel topping over the batter before baking.

Conclusion:

Persimmon muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are also a good way to use up ripe persimmons. With their moist texture, sweet flavor, and abundance of nutrients, these muffins are a healthy and satisfying choice for people of all ages.