Easy Spiced Persimmon Muffins

  • 1 ¾ cups (225g) all-purpose flour (plain flour)
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
  • 1 teaspoon ground ginger
  • ⅓ cup (75g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 1 cup (250g) persimmon purée from a can or 3 ripe Hachiya persimmons, flesh pureed
  • 2 eggs
  • ½ cup (125g) butter melted

  1. Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
  2. Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
  3. Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.
  4. Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
  5. Beat for a minute or so to combine.
  6. Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
  7. Place the muffins onto a wire rack to cool completely.
  8. The persimmon muffins will keep for 4 days in an airtight container.
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