Persimmon muffins

Here’s a delicious recipe for persimmon muffins that highlight the sweet and unique flavor of persimmons!

Persimmon Muffins

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar (packed)
• 2 large eggs
• 1 cup ripe persimmon pulp (about 2-3 ripe persimmons, pureed)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts (like walnuts or pecans) or chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.

4. Add Eggs and Persimmon: Beat in the eggs one at a time, then mix in the persimmon pulp and vanilla extract until well combined.

5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts or chocolate chips.

6. Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy your delicious persimmon muffins!