Easy Spiced Persimmon Muffins

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.

If you're wondering what you can make with seasonal persimmons, then look no further than these delicious Persimmon Muffins!

They're super easy to make and delicately spiced. The cinnamon and ginger pair beautifully with the sweet honey flavor of the persimmons (aka Sharon Fruit).

You can puree your own from fresh hachiya persimmons, or use canned persimmon pulp. Both work great!

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.

Why You'll Love This Recipe

You’ll be using a fruit that’s in season.

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.

Ingredients & Tools

All-Purpose Flour: (aka plain flour). 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.

Granulated Sugar & 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.

How to make Persimmon Muffins

This is a really easy muffin recipe.

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.

Fill the lined muffin cups ¾ full and bake for 15 mins, then cool on a wire rack. Easy!

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.

Serving Suggestions

Serve alongside this beautiful Persimmon Porridge for a fruity breakfast. 

Top with this Vegan Cream Cheese Frosting.

Put on a plate with this Vegetarian Breakfast Casserole.

Bring to a party with these Kale Green Muffins.

Serve at brunch with Fluffy Blackberry Pancakes, Mushrooms on Toast or Gingerbread Pancakes.

Variations

Replace the cinnamon with Homemade Pumpkin Pie Spice.

Add a half cup of chopped apples to the batter for an apple persimmon muffin.

Add raisins or dried cranberries.

For a banana persimmon muffin, use half persimmon puree and half mashed ripe banana.

Add some chopped walnuts or pecans for a nutty texture and flavor.

Special diets

To Make Gluten-Free Persimmon Muffins: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check that all your other ingredients. are gluten-free, just in case.

To Make It Vegan Persimmon Muffins: You can replace the butter with a vegan butter substitute and replace the eggs with a liquid egg replacer or try using a flax egg.

Storage & Freezing

Storing: The persimmon muffins will keep for 4 days in an airtight container.

Freezing: The cooked and completely cooled sharon fruit muffins can be frozen for up to 3 months in an airtight container or freezer-safe bag with excess air removed. 

FAQs 

What’s the difference between a Hachiya and Fuyu persimmon? Hachiya persimmons are oblong and slightly pointed at their ends. Fuyu are short and squat and look like a glossy pumpkin. Fuyu are ripe when firm, whereas Hachiya are ripe when they're very soft.

Which persimmons are best for baking? Fuyu persimmons are good for eating raw, while hachiyas are best for baking.

Can you eat persimmon skin? The skin is edible and similar to the skin of a bell pepper, however, the skin is best removed for baked goods such as these muffins.

Are persimmons healthy? persimmon fruit is an excellent source of fiber, Vitamin A and C, Vitamin B6, potassium and the mineral manganese.

Persimmon Recipes

I hope that you love these muffins. Be sure to try some of these other Persimmon recipes too!

Persimmon Risotto
Persimmon Bread with pecans
Easy Persimmon Cookies
Persimmon Pudding

You’ll Also Love These Healthy Muffin Recipes

Blueberry Zucchini Muffins

Healthy Bran Muffins

Spinach Muffins with chocolate chips

Lemon, Poppyseed and Parsnip Muffins

Get the recipe

Check out the Veggie Desserts + Cakes cookbook on Amazon

📖 Recipe

Easy Spiced Persimmon Muffins

Kate Hackworthy | Veggie Desserts

This easy Persimmon Muffins recipe takes the lovely honey-like flavor of persimmons and brings it into a delicious delicately spiced muffin.

4.28 from 105 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

SaveSaved!

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Muffin

Cuisine American

Servings 12

Calories 211 kcal

Equipment

• 12-hole muffin pan
• mixing bowl
• Oven

Ingredients

 

• 1 ¾ cups (225g) all-purpose flour (plain flour)
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
• 1 teaspoon ground ginger
• ⅓ cup (75g) granulated sugar
• ¼ cup (50g) brown sugar
• 1 cup (250g) persimmon purée from a can or 3 ripe Hachiya persimmons, flesh pureed
• 2 eggs
• ½ cup (125g) butter melted

Instructions

 

• Preheat the oven to 400F / 200C 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.

  Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
• Beat for a minute or so to combine.
• Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
• Place the muffins onto a wire rack to cool completely.
• The persimmon muffins will keep for 4 days in an airtight container.

Notes

Variations

Replace the cinnamon with Homemade Pumpkin Pie Spice.

Add a half cup of chopped apples to the batter for an apple persimmon muffin.

Add raisins or dried cranberries.

For a banana persimmon muffin, use half persimmon puree and half mashed ripe banana.

Add some chopped walnuts or pecans for a nutty texture and flavor.

To Make Gluten-Free Persimmon Muffins: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check that all your other ingredients. are gluten-free, just in case.

To Make It Vegan Persimmon Muffins: You can replace the butter with a vegan butter substitute and replace the eggs with a liquid egg replacer or try using a flax egg.

Storing: The persimmon muffins will keep for 4 days in an airtight container.

Freezing: The cooked and completely cooled sharon fruit muffins can be frozen for up to 3 months in an airtight container or freezer-safe bag with excess air removed. 

Nutrition

Calories: 211kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 48mgSodium: 81mgPotassium: 164mgFiber: 1gSugar: 10gVitamin A: 276IUVitamin C: 13mgCalcium: 54mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.