Easy Spiced Persimmon Muffins
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12
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Calories
211 kcal
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Course
Baked Goods
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Cuisine
American
Easy Spiced Persimmon Muffins
Description
The Easy Spiced Persimmon Muffins recipe uses a blend of all-purpose flour, baking powder, cinnamon, ginger, granulated and brown sugars that create a lightly spiced base. The inclusion of persimmon purée adds moisture and natural sweetness, complemented by eggs and melted butter for richness. Mixing the dry and wet ingredients gently maintains the muffins' tender texture.
Baked at 400°F (200°C), the muffins rise with a golden top and a clean toothpick test confirms doneness. The use of ripe Hachiya persimmons or canned purée gives a smooth consistency that integrates well within the batter. The spices give warmth without overpowering the fruit's natural flavor.
These muffins are suitable for a comforting snack or breakfast, carrying seasonal fall notes. Variations include adding chopped apples, dried fruit, nuts, or swapping spices. They keep well in an airtight container for several days and can be frozen once cooled for longer storage.
Gluten-free and vegan adaptations are possible using appropriate flour blends and substitutes for butter and eggs, providing flexibility for dietary preferences.
Ingredients
- 1 ¾ cups all-purpose flour plain flour, 225g
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
- 1 teaspoon ground ginger
- ⅓ cup granulated sugar 75g
- ¼ cup brown sugar 50g
- 1 cup persimmon purée from a can or 3 ripe Hachiya persimmons, flesh pureed, 250g
- 2 egg
- ½ cup 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
- Substitute cinnamon with pumpkin pie spice for a different warm spice profile.
- Add chopped apples, raisins, dried cranberries, or nuts to vary texture and flavor.
- For gluten-free muffins, use a gluten-free flour blend containing xanthan gum and verify all ingredients are gluten-free.
- To make vegan, replace butter with a vegan alternative and eggs with a suitable egg replacer or flax egg.
- Store muffins in an airtight container for up to 4 days; freeze cooled muffins for up to 3 months in a sealed container or bag.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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