Easy Persimmon Muffins
This easy Persimmon Muffins recipe combines honey-like persimmons with warm cinnamon and (optional) vegan chocolate chips for sweet, moist, flavorful muffins perfect for fall breakfast, snacking, and dessert. + They’re egg-free, dairy-free, & optionally GF!
Servings: 12
Calories: 300kcal
Ingredients
- 2 large persimmons diced
- ⅓ cup of brown sugar plus more for topping
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of cinnamon
- ½ teaspoon of salt
- 1 ½ cups of plant-based milk
- 1 tablespoon of apple cider vinegar
- ½ cup of neutral oil
- ¼ cup of unsweetened applesauce
- 1 cup of dairy-free semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Prepare 12 muffin cups with liners.
- In a small bowl, combine the diced persimmons and sugar. Mix well and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
- In a large bowl, stir the plant-based milk and apple cider vinegar until it thickens and becomes vegan buttermilk. Mix in the oil and apple sauce until well mixed. Add in the persimmons-sugar mixture. Using a spatula, scrape the juices left in the bowl into the plant milk mixture. Mix well and smash the persimmons while mixing.
- Add the dry ingredients to the bowl with the wet ingredients. Mix well but do not overmix.
- Spoon batter into muffin pan filling to the top. Sprinkle some brown sugar on each muffin. Bake for 20 to 25 minutes or until a tester inserted into the middle comes out clean and the top is golden and crispy.
- Remove from the oven and place the tray on a cooling rack.
- Allow them to cool completely before enjoying them.
Notes
- Use the right type of persimmons: It’s important to select Fuyu persimmons, which will be crisp and sweet. Hachiya persimmons only become sweet when at a water-balloon-like softness and will be incredibly astringent (BITTER!!) otherwise.
- Use the spoon-and-level method for flour: This ensures you don’t use too much and yields dense, dry muffins.
- Don’t overwork the batter: Or it can affect the gluten, leading to dense, gummy muffins. Mix until only just combined.
- Let them cool completely: This helps them properly ‘set,’ so they don’t crumble.
Nutrition
Calories: 300kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 337mg | Potassium: 122mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 3mg
