Best 2 Persimmon Muffins Recipes

Indulge in the delectable world of persimmon muffins, a delightful treat that combines the unique flavor of persimmons with the comforting warmth of muffins. These muffins are not just a burst of flavor but also a celebration of seasonal ingredients, making them a perfect addition to your autumn or winter baking repertoire. With three enticing recipes to choose from, this article offers something for every palate and skill level. From the classic Persimmon Muffins that showcase the natural sweetness of persimmons to the decadent Chocolate Chip Persimmon Muffins that add a touch of indulgence, these recipes promise a delightful experience with every bite. And for those seeking a gluten-free option, the Gluten-Free Persimmon Muffins provide a delicious alternative without compromising on flavor or texture.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA AND PERSIMMON CINNAMON MUFFINS

Banana and Persimmon Cinnamon Muffins image

I put this recipe together to use up some bananas and persimmon that were very very ripe! As soon as they began to bake, my daughter said she could smell autumn.

Provided by Anna Silvani-Morrison

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 ripe bananas, peeled
1 Hachiya persimmon, peeled
¾ cup white sugar
⅓ cup coconut oil, melted
1 egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 61.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 328 mg, Sugar 33.1 g

PERSIMMON MUFFINS RECIPE

Persimmon Muffins Recipe image

Provided by PrincessBransky

Number Of Ingredients 14

Ingredients

2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
2 large eggs plus 1 egg white
10 tablespoons unsalted butter, melted, or vegetable oil
2/3 cup plain yogurt or sour cream
Turbinado sugar, for topping

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth. Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy). Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

Tips:

Choose ripe but firm persimmons: Overripe persimmons will make the muffins too soft, while unripe persimmons will be too tart.
Use a food processor or blender to puree the persimmons: This will ensure that they are evenly distributed throughout the muffins.
Don't overmix the batter: Overmixing will make the muffins tough.
Fill the muffin cups only 2/3 full: This will prevent them from overflowing in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that they are cooked through.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help them to hold their shape.

Conclusion:

Persimmon muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They are also a great way to use up ripe persimmons. With their moist texture and sweet flavor, these muffins are sure to be a hit with everyone who tries them. So next time you have some ripe persimmons on hand, be sure to give this recipe a try!