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Lady Behind the Curtain

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Persimmon Muffins

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Persimmon Muffins. Light and airy muffins packed with fresh persimmon, your favorite holiday spices and topped with toasted walnuts. A lot of times we over look this amazing fruit—that not only tastes good but is also packed with a nice amount of nutrients.

Persimmon Muffins
It takes about three persimmons to make on persimmon muffin recipe. So you can still get an impressive amount of nutrients from on muffin. Vitamin A (55%), Vitamin C (22%) and Manganese (30%) are the three with the most nutrients with Vitamin E, K, B6, Potassium and Copper coming in at an average of 5%. Not bad for a forgotten fruit.

What does a persimmon taste like?

A good persimmon (at its peak) has a mild taste that has been described “honey-like”. Its texture is similar to that of an apricot and its skin is tougher then an apple.

Which type of persimmon do I choose?

There are twp types of persimmons the fuyu and the hachiya.

The fuyu persimmon is sweet and can be eaten while still firm. They are short and squat and are shaped like a donut (without the hole) and can be eaten like an apple.
The Hachiya persimmon is larger then the fuyu more of an acorn shape. These persimmons are not good until soft and completely ripe. If you bite into one that is hard get ready to pucker up! These babies are sour and extremely bitter. Scroll down for my tip on how to expedite the ripening process.

How to make Persimmon Muffins

Persimmon Muffins
  1. Preheat oven to 350°.
  2. Line 18 muffin cups with cupcake liners.
  3. Cream together the persimmon pulp, oil and sugar.
  4. Add eggs and milk.
  5. Mix until well combined.
  6. Add the flour, baking powder, salt, baking soda, cinnamon, cloves, nutmeg, and 1/4 cup nuts.
  7. Mix until well blended.
  8. Divide batter among 18 cupcake wells (I used an ice cream scoop).
  9. Sprinkle remaining 1/4 cup of chopped nuts on top of muffins.
  10. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool in pan 10 minutes on cooling rack.
  12. Take out of pan and cool completely.
  13. ENJOY!

MORE RECIPES USING PERSIMMONS

Persimmon Muffins

How to quickly ripen and pulp persimmons

Persimmon Muffins
I always freeze mine, then defrost them when I am ready to use them.  NOTE:  I have persimmons in the freezer for a year and they are still just as fresh as the day I put them in there.  This way the pulp will be soft and ripe for use.
Lady Behind The Curtain - Persimmon Cheesecake
The first step is super easy….Place the persimmons in the freezer.  Yep, the whole thing.  Once the persimmons have frozen, take them out of the freezer to thaw.  When persimmons freeze and then thaw they become soft and easy to pulp.
Lady Behind The Curtain - Persimmon Cheesecake
Peel off the orange flesh by running your thumb around the inner edge and releasing the pulp.  Add all the peeled persimmon to a food processor and pulse until smooth.  That’s it.  You are now ready to use your pulp for any persimmon recipe. Or…pour the pulp into a freezer safe container ( I usually store 2 cups of pulp per container), label it and freeze for another day!  The pulp will stay good for up to a year in the freezer.

10 MORE MUFFIN RECIPES

Persimmon Muffins

Persimmon Muffins

Yield: Makes 18 Regular Size Muffins

Light and airy muffins packed with fresh persimmon.

Ingredients

  • 1 cup persimmon pulp (about 3 medium persimmons)
  • 1/3 cup vegetable oil
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 1¾ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup walnuts, chopped, divided

Instructions

Preheat oven to 350°. Line muffin pans with cupcake liners and set a side.

In a large mixing bowl stir together the persimmon, oil, sugar, eggs and milk; set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg.

Stir in ¼ cup chopped nuts and flour mixture into the persimmon mixture. Evenly scoop batter (I used an ice cream scoop with a sweep handle) into prepared pans. Sprinkle remaining chopped nuts on top of muffins. Bake 20 minutes or until a toothpick inserted into the center comes out clean.

Cool in pan 10 minutes on a cooling rack, take out of the pan and cool completely.

Notes

Adding the nuts on top of the muffins will allow them to toast and create another layer of delicious flavor.

These muffins freeze beautifully. If you would like to freeze some of or all of your muffins, simply place them in a freezer safe zip top bag or air tight container and freeze.

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Category: Breakfast Recipes
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Comments

Persimmon Muffins — 2 Comments

  1. My grandmother had a persimmon tree (in Louisiana) and when they were ripe, there was way to many to use at once. This persimmon muffins recipe would be perfect for using the ones that were a tad riper than I wanted to eat. I can’t wait to try them. They look delish!

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