How to Make Spiced Persimmon Muffins
These sweet persimmon muffins are packed with honey-like flavors that perfectly compliments the warm fall spices.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon, (or 3 teaspoons pumpkin spice)
- 1 tsp ground ginger
- 1⁄3 cup granulated sugar
- ¼ cup brown sugar
- 1 cup persimmon purée, canned, or 3 ripe Hachiya persimmons, flesh pureed
- 2 eggs
- 1⁄2 cup butter, melted
Instructions
- Preheat the oven to 400 degrees F 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.
- Beat for 1 minute or so to combine.
- Spoon the mixture into the prepared muffin tray until ¾ full.
- Bake for 15 minutes until golden and risen and a skewer or toothpick inserted comes out clean.
- Place the muffins onto a wire rack to cool completely.
- Serve and enjoy!
Recipe Notes
- The persimmon muffins will keep for 4 days in an airtight container.
Nutrition
- Sugar: 221g
- :
- Calcium: 127mg
- Calories: 2588kcal
- Carbohydrates: 244g
- Cholesterol: 27mg
- Fat: 184g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 89g
- Polyunsaturated Fat: 48g
- Potassium: 141mg
- Protein: 5g
- Saturated Fat: 38g
- Sodium: 2226mg
- Trans Fat: 1g
- Vitamin A: 8161IU
- Vitamin C: 1mg
Want to share your experience baking these Spiced Persimmon Muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments