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Easy persimmon muffin recipe. Fall and winter, Christmas holiday breakfast, snack and dessert.
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Persimmon Muffins with Crumb Topping

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.
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 343kcal
Author: Kushi

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

Calories: 343kcal | Carbohydrates: 52g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 235mg | Potassium: 190mg | Fiber: 1g | Sugar: 22g | Vitamin A: 158IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 2mg