Persimmon muffins with a crumb topping are a unique, delicious, soft, and moist treat, perfect for fall and holiday season. Serve them for breakfast, a snack, or as a dessert.
Persimmon muffins
Have you tried persimmon apple pudding and banana persimmon cake? Persimmon muffins are another best way to enjoy seasonal persimmons.
These muffins are easily customizable. Feel free to add your favorite nuts, chocolate chips, dried cranberries, coconut flakes, etc. With warm spice and the sweet and rich flavor of persimmons, these are unique bakes and a total crowd-pleaser for fall and holidays.
With the same batter, you can make 12 persimmon muffins or one 9-inch persimmon cake with crumb or streusel topping.
Ingredients
Flour: Base of the muffin.
Baking soda helps muffins rise and make them fluffy.
Cinnamon: Warm flavor.
Oil: Keeps your muffins moist.
Persimmons: Hachiya, fuyu, or American ripe persimmons. You can even use canned pulp to make this recipe.
Eggs: Help bind together.
Melted butter: Rich flavor and texture for crumb topping.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Persimmon puree: Add the chopped persimmon to a blender and blend to a smooth puree. ( I have not added any water).
Crumb topping: Add butter, brown sugar, granulated sugar, flour, and cinnamon powder to a mixing bowl and mix well. Refrigerate for 15 minutes.
Muffin batter:
- Add eggs, oil, vanilla extract, brown sugar, and cinnamon and whisk for 3 minutes.
- Add the persimmon puree (about 1 ½ cups) and mix until combined.
- Add flour, salt, baking soda, and whisk until all the ingredients are incorporated.
- Scrape the side of the bowl with the spatula and mix everything once.
- Add the batter to the muffin molds.
- Spoon over the crumb mixture.
Bake the muffins at 375 degrees F for 18 to 20 minutes.
Tips
- You can also bake a cake in 9-inch loaf pan.
- This muffin can be made with any variety of persimmons, such as hachiya, American, or canned persimmon pulp.
- You can store the muffins in an airtight conatiner for 4 to 5 days.
- To prevent the muffins from sticking to the pan, use muffin liners.
- You can even add nuts like walnuts, almonds, cashews, etc.
- Persimmon skin is edible. Feel free to add it while pureeing.
- You can even combine persimmon with other fruits, like apples, bananas, blueberries, etc, to make this muffin.
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Recipe card
Persimmon Muffins with Crumb Topping
Equipment
- Muffin pan
Ingredients
For the batter
- 3 Persimmons chopped
- 2 Eggs
- ½ cup Oil
- 1 teaspoon Vanilla extract
- ¾ cup Brown sugar
- 1 teaspoon Cinnamon powder
- 1 ½ cup Flour
- ½ teaspoon Salt
- 1 teaspoon Baking soda
For the crumb topping
- 4 tablespoon Butter melted
- ¼ cup Brown sugar
- ¼ cup Sugar
- ½ cup Flour
- 1 teaspoon Cinnamon powder
Instructions
- Persimmon puree: Add the chopped persimmon to a blender and blend to a smooth puree. ( I have not added any water).3 Persimmons
- Crumb topping: Add butter, brown sugar, granulated sugar, flour, and cinnamon powder to a mixing bowl and mix well. Refrigerate for 15 minutes.4 tablespoon Butter, ¼ cup Brown sugar, ¼ cup Sugar, ½ cup Flour, 1 teaspoon Cinnamon powder
- Muffin batter: Add eggs, oil, vanilla extract, brown sugar, and cinnamon and whisk for 3 minutes.2 Eggs, ½ cup Oil, 1 teaspoon Vanilla extract, ¾ cup Brown sugar, 1 teaspoon Cinnamon powder
- Add the persimmon puree (about 1 ½ cups) and mix until combined.
- Add flour, salt, baking soda, and whisk until all the ingredients are incorporated.1 ½ cup Flour, ½ teaspoon Salt, 1 teaspoon Baking soda
- Scrape the side of the bowl with the spatula and mix everything once.
- Add the batter to the muffin molds.
- Spoon over the crumb mixture.
- Bake the muffins at 375 degrees F for 18 to 20 minutes.
Video
Notes
- You can also bake a cake in 9-inch loaf pan.
- This muffin can be made with any variety of persimmons, such as hachiya, American, or canned persimmon pulp.
- You can store the muffins in an airtight conatiner for 4 to 5 days.
- To prevent the muffins from sticking to the pan, use muffin liners.
- You can even add nuts like walnuts, almonds, cashews, etc.
- Persimmon skin is edible. Feel free to add it while pureeing.
- You can even combine persimmon with other fruits, like apples, bananas, blueberries, etc, to make this muffin.
Nutrition
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