Easy Spiced Persimmon Muffins
User Reviews
4.3
357 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
12
-
Calories
211 kcal
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Course
Baked Goods
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Cuisine
American
Easy Spiced Persimmon Muffins
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This easy Persimmon Muffins recipe takes the lovely honey-like flavor of persimmons and brings it into a delicious delicately spiced muffin.
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Ingredients
- 1 ¾ cups (225g) all-purpose flour (plain flour)
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
- 1 teaspoon ground ginger
- ⅓ cup (75g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 cup (250g) persimmon purée from a can or 3 ripe Hachiya persimmons, flesh pureed
- 2 eggs
- ½ cup (125g) butter melted
Instructions
- Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
- Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
- Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
- Beat for a minute or so to combine.
- Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
- Place the muffins onto a wire rack to cool completely.
- The persimmon muffins will keep for 4 days in an airtight container.
Notes
- Variations
- Replace the cinnamon with Homemade Pumpkin Pie Spice.
- Add a half cup of chopped apples to the batter for an apple persimmon muffin.
- Add raisins or dried cranberries.
- For a banana persimmon muffin, use half persimmon puree and half mashed ripe banana.
- Add some chopped walnuts or pecans for a nutty texture and flavor.
- To Make Gluten-Free Persimmon Muffins: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check that all your other ingredients. are gluten-free, just in case.
- To Make It Vegan Persimmon Muffins: You can replace the butter with a vegan butter substitute and replace the eggs with a liquid egg replacer or try using a flax egg.
- Storing: The persimmon muffins will keep for 4 days in an airtight container.
- Freezing: The cooked and completely cooled sharon fruit muffins can be frozen for up to 3 months in an airtight container or freezer-safe bag with excess air removed.
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
48mg
(16%)
Sodium
81mg
(3%)
Potassium
164mg
(5%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
276IU
(6%)
Vitamin C
13mg
(14%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 81mg | 3% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
357 reviews
Good
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