SAEDNEWS: Persimmon muffins are one of those unique, wonderfully aromatic sweets that fill the kitchen with warmth. Their moist texture, the gentle scent of spices, and the natural sweetness of persimmon make these muffins an excellent choice for breakfast, a midday snack, or even a thoughtful homemade gift.
According to Saed News Cooking Service, to prepare this delicious dessert, preheat the oven to 175°C (350°F) and grease your muffin tin. Sift the dry ingredients—flour, salt, cinnamon, baking powder, nutmeg, and ginger. In another bowl, beat together the oil, brown sugar, and vanilla, then add the eggs one at a time until the mixture becomes slightly fluffy. Mix in the persimmon purée, then gently fold in the dry ingredients. Add the walnuts, spoon the batter into the muffin cups, and bake for 18–20 minutes until the tops spring back lightly when touched. After removing from the oven, let them rest for 5 minutes before serving. Below, you’ll find a step-by-step guide to making these muffins.
Ingredient | Amount |
|---|---|
Flour | 2½ cups |
Salt | 1 tsp |
Cinnamon | 1 tsp |
Baking powder | 1½ tsp |
Ground nutmeg | ½ tsp |
Ground ginger | ¼ tsp |
Oil | ½ cup |
Brown sugar | ½ cup |
Vanilla | ¼ tsp |
Eggs | 3 |
Persimmon purée | 1 cup |
Chopped walnuts | 1 cup |
Preheat the oven to 175°C (350°F). Lightly grease a muffin tin with cooking spray.
Sift the flour, salt, cinnamon, baking powder, nutmeg, and ginger into a large bowl.
For lighter, fluffier muffins, sift the dry ingredients two more times. Set aside.
In a separate bowl, beat together the oil, brown sugar, and vanilla using an electric mixer.
Once the sugar dissolves, add the eggs one at a time, beating after each addition until the mixture becomes airy and foamy.
Mix the persimmon purée into the wet ingredients.
Gradually add the dry ingredients, mixing gently until just combined.
Avoid overmixing—this can make the muffins dense and dry.
Fold the chopped walnuts into the batter. Spoon the mixture into the prepared muffin cups and bake for 18–20 minutes.
The muffins are done when the tops spring back slightly when touched.
Remove the muffins from the oven and let them cool for 5 minutes. Then transfer them from the tin and serve.
You can refrigerate the muffin batter in an airtight container for up to 24 hours. Beyond that, the baking powder will lose its effectiveness.
Store baked muffins in an airtight container. Refrigerating them is not recommended as it causes faster staling.
Muffins can be frozen for up to 2 months.
You’ll need about 2 medium persimmons to make 1 cup of purée.
Feel free to add other nuts or mix-ins of your choice to the batter.
