Persimmon-Walnut Muffins

Persimmon-Walnut Muffins

12 servings
Use ripe fuyu persimmons for best results. 

Ingredients

  • all-purpose flour
    2 ½ c
  • kosher salt
    1 tsp
  • ground cinnamon
    1 tsp
  • baking powder
    ½ tsp
  • ground nutmeg
    ½ tsp
  • ground ginger
    ¼ tsp
  • walnut oil
    ½ c
  • brown sugar
    ½ c
  • maple extract
    1 tsp
  • eggs
    3 large
  • pureed persimmon
    1 c
  • baking soda
    1 tsp
  • walnuts
    1 c

Directions

  1. 1

    Preheat your oven to 350°F. Lightly spray a muffin pan with baking spray and line the tin with baking cups if you prefer.

Prepare the muffin batter

  1. 1

    Into a large mixing bowl, sift the flour, salt, cinnamon, baking powder, nutmeg, and ginger. Repeat the sifting process twice more for airy muffins. Set this bowl aside.

  2. 2

    In a separate bowl, combine the walnut (or vegetable) oil, brown sugar, and maple (or vanilla) extract. Whisk to dissolve the sugar slightly. Add the eggs, one at time while whisking vigorously. The mixture will turn an opaque brown and be slightly foamy.

  3. 3

    In another bowl, use a rubber spatula to fold together the pureed persimmon and the baking soda, just until mixed completely. Now fold the persimmon puree into the wet ingredients, then fold the wet mixture into the dry. Mix just until the flour is combined.

  4. 4

    Add the walnuts to the batter and fold just until combined, or three stirs.

Pan and bake the persimmon-walnut muffin batter

  1. 1

    Scoop the batter into your muffin pan using a portion scoop or a measuring cup.Bake the muffins for 18-20 minutes, or until the muffin tops spring back when lightly pressed.

  2. 2

    Remove from the oven and allow to cool for 5 minutes before eating warm or transferring to a cooking rack to cool completely.

Persimmon-Walnut Muffins

Persimmon-Walnut Muffins

33 min12 servings478 cal

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About this Recipe

Indulge in Autumn Flavors with Persimmon-Walnut Muffins

Welcome the cozy flavors of fall with our incredibly moist and flavorful Persimmon-Walnut Muffins! These delightful muffins are a true celebration of autumn, combining the subtle sweetness of ripe persimmons with the satisfying crunch of walnuts and a comforting blend of warm spices. Forget bland, dry muffins; these are tender, aromatic, and absolutely irresistible.

What makes these Persimmon-Walnut Muffins truly stand out is the use of fresh, pureed persimmon. We specifically recommend ripe Fuyu persimmons for their firm yet sweet flesh, which blends beautifully into the batter, ensuring a wonderfully moist texture and a delicate, fruity undertone that complements the nutty walnuts perfectly. Each bite is a harmonious symphony of sweet, spicy, and nutty flavors, making them an ideal treat for breakfast, brunch, or an afternoon snack.

Tips for Perfect Persimmon Muffins

  • Choose wisely: Always opt for very ripe Fuyu persimmons. They should feel slightly soft to the touch for the best flavor and texture in your puree.
  • Don't Overmix: To ensure light and fluffy muffins, mix the wet and dry ingredients just until combined. A few lumps are perfectly fine!
  • Enhance the Flavor: The combination of cinnamon, nutmeg, and ginger truly elevates these muffins. Don't skip the maple extract if you have it – it adds another layer of cozy flavor, but vanilla works wonderfully too.

Serve these Persimmon-Walnut Muffins warm with a cup of coffee or tea, or enjoy them as a delightful grab-and-go snack. They're a fantastic way to enjoy the seasonal bounty of persimmons!

Frequently Asked Questions