Persimmon-Spice Muffins

Persimmons are a natural partner for cozy cold-weather spices like cinnamon, nutmeg and allspice. In addition to lending subtle flavor, persimmon pulp gives these muffins an extra-moist texture.


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2 cups flour
1 cup sugarr
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup persimmon pulp (approximately two large hachiya persimmons )
2 large oranges, zested
2 eggs, beaten
1/2 cup milk
1/2 cup melted butter, cooled
1 tablespoon vanilla
1 cup raisins
1 cup toasted walnuts, crumbled

Preheat oven to 400°

Fill 12 standard muffin tins with paper liners.

  1. Place the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice together in a spacious bowl and mix.
  2. Combine the persimmon pulp, orange zest, eggs, milk, butter, and vanilla in a separate bowl and mix until well combined.
  3. Pour the persimmon mixture into the dry ingredients and mix until integrated and smooth.
  4. Add the raisins and walnuts and mix well.
  5. Fill the muffin tins to the top and bake for 20–22 minutes, or until the muffins spring back when pressed in the center.
  6. Remove from the oven and cool.



Preparation Time: 
35 minutes.