Play Live Radio
Next Up:
Available On Air Stations

Spiced Persimmon And Walnut Muffins

Spiced Persimmon And Walnut Muffins
Susan Russo for NPR /

Buttery soft Hachiya persimmons are used extensively in baked goods. However, the high heat often diminishes the flavor. That's why I added a diced Fuyu persimmon to this muffin recipe. The result is a moist, cakey muffin with double the spicy, sweet persimmon flavor.

Makes 12 muffins

1 1/4 cup all-purpose flour

1 cup whole wheat flour

1/2 cup dark brown sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

A couple pinches ground cloves

2 large eggs, lightly beaten

1 cup low-fat buttermilk

1/4 cup canola oil

1/3 cup honey

2 teaspoons fresh minced ginger

1 teaspoon pure vanilla extract

The pulp of one large very, very ripe Hachiya persimmon (about 1/3 cup)

1/2 cup peeled and diced Fuyu persimmon (about 1 medium)

1/2 cup coarsely chopped golden raisins

1/2 cup lightly toasted, coarsely chopped walnuts, plus 3 tablespoons untoasted nuts for tops of muffins

Place rack in center of oven and preheat to 375 degrees. Spray a 12-mold regular size muffin pan with cooking spray.

In a large bowl, combine flours, sugar, baking soda, salt, cinnamon, nutmeg and cloves.

In a separate bowl, whisk together eggs, buttermilk, oil and honey. Add minced ginger and vanilla.

Holding the Hachiya persimmon over a bowl, remove the peel. Place the flesh in the bowl and mash it with a fork, making sure there are no pieces of skin or any stray seeds. Add the persimmon flesh to the egg mixture and whisk until just blended. Add egg mixture to the flour mixture and stir quickly until well-combined. Fold in the diced Fuyu persimmon, raisins and walnuts. Spoon the batter evenly into the 12 molds. Sprinkle the tops of the muffins with the remaining 3 tablespoons chopped untoasted walnuts.

Bake for 18 to 20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Copyright 2023 NPR. To see more, visit