For a richer flavor, use brown sugar instead of granulated sugar. Add a streusel topping for extra sweetness and crunch. Persimmon pulp can be frozen for later use. Thaw completely before using. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Persimmon Muffins
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PREP TIME15 mins
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COOK TIME19 mins
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TOTAL TIME34 mins
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SERVING12 People
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VIEWS21
Embrace the autumnal flavors with these moist and tender persimmon muffins. Infused with warm cinnamon and studded with crunchy walnuts, they're the perfect treat for a cozy breakfast or delightful brunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol16 mg
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium244 mg
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Sugar6 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin. (5 minutes)
02 Step
Recipe View 3 mins In a mixing bowl, lightly beat the egg. Stir in the persimmon pulp, canola oil, and milk until well combined. (3 minutes)
03 Step
Recipe View 2 mins In a separate, larger bowl, whisk together the flour, walnuts, sugar, salt, baking powder, and cinnamon. (2 minutes)
04 Step
Recipe View 3 mins Gently fold the dry ingredients into the wet ingredients, mixing until just moistened. Be careful not to overmix. (3 minutes)
05 Step
Recipe View 2 mins Fill each muffin cup about 3/4 full. (2 minutes)
06 Step
Recipe View 20 mins Bake in the preheated oven for 19-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (20 minutes)
07 Step
Recipe View 10 mins Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Ethyl Pacocha
Jun 26, 2025The perfect fall muffin! The cinnamon and walnuts complement the persimmon so well.
Elda Tremblay
May 28, 2025I didn't have walnuts, so I used pecans instead and they were delicious!
Javier Roberts
Apr 18, 2025I added a streusel topping and they were a huge hit at my brunch.
Reed Gusikowski
Mar 31, 2025These were so easy to make and incredibly moist! My family loved them.