Description
Deliciously moist and fluffy persimmon muffins, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup of ripe persimmon pulp (approximately 2 to 3 persimmons)
- 1½ cups of all-purpose flour (or whole wheat flour)
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg (optional)
- ½ cup of granulated sugar (or honey/maple syrup)
- ½ cup of brown sugar (lightly packed)
- ⅓ cup of vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ cup of chopped nuts (walnuts/pecans) or chocolate chips (optional)
- Optional toppings: Oats or seeds for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well.
- In another bowl, mash the ripe persimmon pulp until smooth. Add the sugars, oil, eggs, and vanilla extract. Whisk until fully incorporated.
- Gradually pour the wet mixture into the dry ingredients and fold until just combined. Gently add nuts or chocolate chips if using.
- Evenly distribute the batter into the muffin cups, filling each about two-thirds full. Add oats or seeds on top if desired.
- Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For variations, consider gluten-free, vegan, low-carb, or dairy-free substitutions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg