Photo: Jonny Valiant; Styling: Deborah Williams
Yield
18 servings (serving size: 1 muffin)

Traditional spiced muffins suddenly seem stylish when made with seasonal persimmons. There are two distinct types: Creamy-fleshed Hachiya is mashed to keep the muffins moist, while firmer Fuyu is diced for fruity bits with some bite.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool.

Step 3

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans.

Step 4

Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.

Ratings & Reviews

SpokaneEllen's Review

ukfoodie
November 20, 2011
I agree with one reviewer that these are labor intensive, but I prepared the dry ingredients and the wet ingredients (separately) the night before. All that was left to do in the morning was to combine the dry with the batter, then fold in the pecans, diced persimmon and cranberries, and bake. My guests and I loved them and I ended up sharing the recipe. I used Fuyu persimmons exclusively, and I replaced the oil with additional pureed persimmon to lighten the recipe. I used 2 permissons mashed and most of 1 persimmon, diced; and I used Craisins (sweetened dried cranberries) instead of unsweetened because that's what I had in the pantry.

ukfoodie's Review

teafortwo
November 04, 2010
Would have given these 5 stars, but they are rather labor-intensive, so I only gave them 4. However, they are delicious - moist with a great texture. Love the chunks of cranberry, nut, and persimmon, and the combination of spices is just right. Perfect with a morning coffee! Will make again for sure.

annettecooks's Review

SpokaneEllen
November 04, 2013
I made a few substitutions/shortcuts, and did not find this labor intensive, as others suggested. I thought it tasted great. Shortcuts/substitutions: I didn't have pecans, so used walnuts, crushing them before roasting, and just stirring the entire amount into the batter. I only had fuyu persimmons, and they were at maximum ripeness...almost liquid, so just stirred their contents into the batter. I used 1 tsp. powdered ginger rather than fresh ginger. I baked these 34 minutes, and the insides were still moister than desired, but I had poured the batter into only 12 muffin cups, which I don't recommend. They would bake better in the 18 muffins, as directed. Delicious, and aromatic, though! I would make them again.

teafortwo's Review

pinktigerlily
October 24, 2013
These are a bit labor intensive but the flavor is so wonderful they are worth it! I have made this recipe three times and will make again. It's a great way to use up persimmons that everyone seems to want to give away (bring them on!) YUM!!

pinktigerlily's Review

annettecooks
November 27, 2010
These muffins were wonderfully moist and flavorful. Definitely heat them again before serving if you're not going to eat them right away. So good!