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Persimmon Muffins: Recipe, Baking Tips, and Serving Ideas

Written by MasterClass

Last updated: Nov 13, 2023 • 3 min read

In early fall, heart-shaped Hachiya persimmons start to appear in grocery stores and farmers’ markets. Once they ripen to a soft, jelly-like consistency, purée the pulp and use it to make persimmon muffins.

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What Are Persimmon Muffins?

Persimmon muffins are seasonal baked goods made with ripe persimmon purée. Like most muffins, they rely on chemical leavening agents, such as baking powder and baking soda, for their rise. Warm spices like allspice, clove, and cinnamon are a common addition to the batter.

3 Tips for Making Persimmon Muffins

Persimmon muffins are easy to make and to share. Here’s what to know:

  1. 1. Use Hachiya persimmons. There are two main types of persimmons found in the West: Hachiyas and Fuyus. Non-astringent Fuyu persimmons have crisp flesh and a mild flavor similar to apples and are great for snacking or salads. Astringent Hachiya persimmons are inedible when raw (unless dried into hoshigaki) but reveal a jammy sweetness and notes of brown sugar, honey, apricots, and raisins once ripe.
  2. 2. Freeze pulp ahead of time. Persimmon pulp will keep in the freezer for one year, so if you find yourself with more ripe persimmons than you can eat, process the fruit in a food processor and portion it into one- or two-cup deli containers for easy, at-a-glance baking throughout the year.
  3. 3. Try different mix-ins. The mellow sweetness of persimmon muffins makes them an ideal vehicle for various mix-ins, just like banana bread, zucchini bread, and pumpkin bread. Try different kinds of chopped nuts, dried fruits, shredded coconut, or chocolate chips.

3 Ways to Serve Persimmon Muffins

While you can enjoy a persimmon muffin on its own, it’s an excellent opportunity to bring out a few favorite condiments. You can serve the muffins:

  1. 1. With apple butter or compote: Seasonal condiments like apple butter, compote, or mostarda are a natural fit for the earthy, spiced sweetness of persimmon muffins. Make your own accompaniment with an easy apple butter recipe.
  2. 2. With cream cheese (or cream cheese frosting): To add richness to a persimmon muffin, split it in half and serve with a swipe of crème fraîche or softened cream cheese. For a sweeter dessert pairing, use cream cheese frosting.
  3. 3. With cultured butter: Serve warm persimmon muffins with tangy cultured butter—or soft unsalted butter with a sprinkle of flaky sea salt.

How to Store Persimmon Muffins

Store individually wrapped persimmon muffins in an airtight container at room temperature, where they’ll last for one week. To freeze, let muffins cool to room temperature before wrapping them in plastic wrap and placing them in resealable freezer bags. Properly stored persimmon muffins will last up to six months in the freezer.

Spiced Persimmon Muffin Recipe

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5 Ratings | Rate Now

makes

12 muffins

prep time

10 min

total time

40 min

cook time

30 min

Ingredients

  1. 1

    Preheat the oven to 375 degrees Fahrenheit.

  2. 2

    Lightly grease and flour the wells of one full-sized muffin tin. Tap to remove any excess flour.

  3. 3

    Remove the stem and leaves from the persimmons and cut them in half.

  4. 4

    Remove any seeds if needed and place the persimmon halves in the bowl of a food processor.

  5. 5

    Blend the persimmons into a smooth purée.

  6. 6

    Measure out 1 cup of persimmon pulp and set it aside. (Freeze any extra, or save it for stirring in oatmeal or yogurt.)

  7. 7

    In a small saucepan, brown the butter over medium heat, stirring and swirling often to prevent scorching, about 4 minutes. Set the brown butter aside to cool slightly.

  8. 8

    In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, ground spices, and salt and whisk well.

  9. 9

    In a separate medium bowl, whisk together the persimmon purée, bourbon (or cider), egg, vanilla extract, and brown butter until uniformly smooth.

  10. 10

    Make a well in the center of the flour mixture.

  11. 11

    Add the wet ingredients to the well in the dry ingredients and mix just until no floury streaks remain.

  12. 12

    Add the dried cranberries, and fold to distribute evenly.

  13. 13

    Portion the batter into the prepared pan, adding to just below the top line of each well. Sprinkle each with chopped nuts.

  14. 14

    Bake until the center of each muffin is domed and golden brown and a toothpick inserted into the center comes out with a few moist crumbs clinging to it, about 30 minutes. If the nuts begin to brown too quickly, tent a piece of aluminum foil over the pan.

  15. 15

    Remove from the oven and let cool for 10 minutes.

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