August 4, 2021

Persimmon Muffins

Persimmons are in season in the late fall through early winter, and I don’t think they get enough appreciation. There’s not a lot of seasonal fruits in the northern hemisphere at this time of year, but these orange beauties are here to add some variety to your winter fruit basket!

Persimmons really didn’t come into my awareness until a few years ago, when I was gifted some from a coworker who had a large tree in her yard (planted by previous owners). I experimented with a few baked goods and a persimmon butter, all of which were lovely. These intensely orange little fruits were a surprising treat! They’re very sweet when ripe, with a slight earthy spice to them that makes them wonderful in baked goods like these muffins.

At the market, select persimmons that are firm and even in color, then let them sit on your counter for a few days to ripen. Underripe persimmons can be very astringent - not a pleasant experience! But once persimmons become soft, almost like you think they’re going bad they’re so soft, that’s when they’re ripe and ready, and sweet. Another helpful sign is that the leaves on top will be dry and brittle.

Persimmons are rich in a variety of nutrients, including vitamins A and C, as minerals such as potassium and copper. Next time you see persimmons at the market or store, give them a try! Common varieties include Hachiya (which are slightly elongated) and Fuyu (which are short and squat, like those pictured in this recipe). Aside from baked goods, persimmons are also delicious in salads, alongside roasted vegetables, or with cheese and crackers. Have fun trying something new!

Ingredients assembled for Persimmon Muffins
Assemble your ingredients.

Stages of making muffin batter: dry ingredients in a bowl, wet ingredients in a separate bowl, and then combined into one bowl
Mix dry ingredients and wet ingredients separately, then mix until just combined to create the batter.

Persimmon muffin batter divide into a muffin pan
Divide batter evenly among prepared muffin cups, then top with coarse sugar+cinnamon mixture, and bake.

12 baked persimmon muffins on a wire rack
I love the crunchy topping from the coarse sugar!

Persimmon muffin on a clear glass plate next to two ripe persimmons
Enjoy your persimmon muffins with a cup of hot coffee or tea!

Original publication date: January 11, 2021

Persimmon Muffins

Persimmons are very sweet when ripe, with a slight earthy spice to them that makes them wonderful in baked goods like these muffins.


Kira Freed - The Joyful Plateful











1 cup persimmon puree (about 3 ripe persimmons)

1/2 cup extra virgin olive oil

2 eggs

1 cup light brown sugar, loosely packed

1 3/4 cup all-purpose flour

3/4 tsp. sea salt

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

3 Tbsp. coarse sugar + 1/2 tsp. ground cinnamon (for sprinkling on top)


  1. Preheat oven to 350 degrees F. Lightly grease each well of a muffin pan (or line with paper baking cups), and set aside.
  2. In a large bowl, combine brown sugar, flour, salt, baking soda, cinnamon, and nutmeg. Make a well in the center of the dry ingredients. Set aside.
  3. In a small bowl (or measuring cup), whisk together eggs and olive oil.
  4. Add eggs, olive oil, and persimmon puree to dry ingredients, and stir until just combined (do not overmix).
  5. Divide batter among prepared muffins cups (about 1/4 cup per muffin).
  6. Sprinkle coarse sugar+cinnamon mixture evenly over each muffin.
  7. Bake muffins at 350 degrees F for 24-26 minutes, or until toothpick inserted in the center of a muffin comes out clean.
  8. Let cool in the pan about 15 minutes, then transfer to a wire rack to cool.
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March 19, 2024
Sounds sooooo yummy. I will definitely prepare this