Persimmon muffins recipe

Warm, tasty and easy recipe for muffins.

Light and airy muffins packed with fresh persimmon.

The best of both scones and muffins: a light and crunchy top and a moist and tender bottom, studded with sweet persimmons and chunks of spicy candied ginger.

The winter months bring about one of my favorite fruits - persimmons. These persimmon muffins are everything you crave in a fall treat - deliciously fluffy, moist, and loaded with the cozy sweetness of ripe persimmons. The buttery streusel, both inside and on top, adds a wonderful texture and rich flavor, making them perfect for breakfast or an afternoon snack.

This spiced persimmon bread recipe mixes hachiya persimmon pulp into the batter along with the warming spices cinnamon, nutmeg, and cardamom. And thinly sliced fuyu persimmons are arranged on top of the batter before baking for an extra punch of persimmons flavor. Perfect for breakfast, brunch, an afternoon snack, dessert, or as a holiday gift.

Banana and persimmon muffins with a cinnamon and sugar topping are a tasty breakfast treat for the fall months.

Classic Persimmon Cookies Recipe Ingredients - 1 cup ripe persimmon pulp - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup chopped walnuts or pecans - 1 cup raisins or chocolate chips (optional) Full Cooking Instructions on...