00743 11 40 Easy vegan muffins 11 55. 007431 69 40 69 C 47.
This easy Persimmon Muffins recipe takes the lovely honey-like flavor of persimmons and brings it into a delicious delicately spiced muffin that can be enjoyed for breakfast, brunch or as a snack any time of day. You can use fresh hachiya persimmons or canned persimmon pulp. They’re super easy to make and delicately spiced. You can puree your own from fresh hachiya persimmons, or use canned persimmon pulp. Persimmons are such a treat during the winter months.
They have a sweet honey-like flavor and pair very well with baked goods, like my Persimmon Bread. These persimmon muffins are baked to perfection in under 20 minutes. Enjoy them for breakfast, dessert, a snack or add them to lunchboxes. Can be enjoyed any time of day. They bake up in less than 20 minutes. A tasty recipe to use up hachiya persimmons.
You can use fresh or canned persimmons to save time. Makes a wonderful gift for a neighbor or teacher. They can easily be made gluten free. This is needed to make up the floury base and bulk of this muffin recipe. Baking Powder: Helps the muffins rise up and get light and fluffy.
Cinnamon: Gives them a nice fall warming flavor. Ground Ginger: Adds a hint of spice and pairs well with the cinnamon. Brown Sugar: The mix of these 2 sugars compliments the natural sweetness of the persimmon. Persimmon Puree: You can use from a can or 3 ripe Hachiya persimmons by pureing the persimmon flesh in a blender. Eggs: Helps bind the muffins together. Melted Butter: Helps add a soft texture and buttery flavor.
You just need to whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large bowl. Then whisk the persimmon purée and eggs together in a jug, add it to the dry ingredients and stir to combine. 15 mins, then cool on a wire rack. Scroll down to the recipe card at the bottom of the recipe for the full ingredients list and method. Tips To keep the muffins from sticking in a muffin tin, use muffin cases or liners. Let muffins cool for 30 minutes on a wire rack before serving or they’ll stick to the paper.
Once the wet ingredients are added to the dry, mix thoroughly but briefly. Don’t overbeat of the muffins won’t be so light and fluffy. But ensure there are no streaks of flour. It’s best to do this stage by hand and not an electric mixer. If you’d like to use fresh persimmons in this recipe, make sure they are very soft ripe before removing the skin and blending until smooth. Hachiya persimmons need to be super soft to be ripe and sweet.