Fuyu Persimmon Muffins
These fuyu persimmon muffins are delightfully buttery, fluffy and moist! Bake up a batch and enjoy them warm for a sweet pick-me-up.
Ingredients
- 3 ½ cups sifted flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 2 ½ cups sugar
- 1 cup melted unsalted butter (cooled to room temperature)
- 4 large eggs
- 2 cups persimmon purée (from about 7 medium-soft, peeled fuyu persimmons)
- 1/2 cup brandy, cognac or whiskey
- 2 cups pecans, toasted and chopped (walnuts or macadamia nuts would also work)
- 2 cups dried raisins or cranberries (other diced dried fruit such as apricots or dates can also be used)
Instructions
- Preheat oven to 350°F. Line cupcake pan(s) with paper liners.
- In a large mixing bowl, sift the first 5 dry ingredients (flour, salt, baking soda, nutmeg, and sugar).
- In another large bowl, beat together the wet ingredients (melted butter, eggs, persimmon purée, and liquor).
- Add the wet mixture to the dry ingredients and mix until just combined. Then, fold in the chopped nuts and fruit.
- Fill each cup with batter three-quarters of the way full. (Tip: Use an ice cream scoop to get an even amount of batter in each cup.)
- Bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 3-5 minutes then transfer to a wire rack to cool. Best enjoyed warm with a pad of butter.
Notes
Tip: Preparing the persimmon purée and nuts take some time, so consider doing this ahead if you want to speed up the baking process.
Storage: Keep muffins in an airtight container at room temperature for up to a week. You can also freeze them in an airtight freezer bag for up to 3 months. Thaw or microwave before serving.