Persimmon Muffins

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I always LOVE getting “different” fruits and veggies from the Bountiful Basket. Last week, besides the bulk green beans, we also received persimmons. I haven’t had persimmons since I was a kid. They are such a beautiful color. I pulled up some information online and it stated that anytime that you use pumpkins, you can substitute persimmons in the recipe as well. I pulled my FAVORITE pumpkin muffin recipe out of my recipe box (This was one that my grandma Ella gave me.)

persimmon muffins

(We ALWAYS double this recipe!)

1 1/2 c unbleached flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
2 large eggs
1 c persimmon puree
1/3 c extra virgin olive oil
1 1/4 c brown sugar

  • preheat oven to 350 degrees.
  • Line a muffin tins with paper liners – I like to use my mini muffin pans as well.
  • Mix together  first 8 ingredients in small bowl and whisk together.
  • Beat eggs for 30 seconds. Add persimmon puree, oil and brown sugar to bowl and mix thoroughly.
  • Add dry ingredients and mix until just combined.
  • Pour into prepared muffin tins filling each cup 3/4 full.
Bake approximately 25 to 30 minutes..until a wooden skewer stuck in the center of a muffin comes out clean.

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