Go Back
A flatlay photo of fuyu persimmon muffins on a colorful Japanese floral plate. Beneath the plate is a rose pink and white tea cloth. To the right of the plate is a muffin with a bite taken out of it and a Japanese tea pot and cup. There are also some green plants and a photo of bunnies poking into the frame.

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins

Ingredients
  

  • 3½ cups sifted flour
  • 1½ tsp salt
  • 2 tsp baking soda
  • 1 tsp ground nutmeg
  • 2 to 2½ cups sugar
  • 1 cup unsalted butter - melted and cooled to room temperature
  • 4 large eggs - room temperature, lightly beaten
  • ½ cup bourbon whiskey
  • 2 cups persimmon puree (about 7 medium-soft, peeled Fuyu persimmons)
  • 2 cups nuts, toasted and chopped (pecan, walnuts and/or macadamia nuts)
  • 2 cups raisins or cranberries or other dried fruit (chopped dates or apricots)

Instructions
 

  • Preheat oven to 350ºF (180ºC) degrees. Line cupcake pan 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 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: Making the persimmon purée and toasting the nuts are the most time consuming, so consider doing this before starting.
Storage: Keep in an airtight container at room temperature for up to a week. You can also freeze muffins in an airtight freezer bag for up to 3 months. Thaw or microwave before serving.