Persimmons Muffins with Persimmon Cream Cheese Frosting

Smell of Rosemary - Persimmon Muffins - Top

I had never tried persimmons when I saw them recently in my supermarket.  They were pretty, looking like a cross between an apple and a tomato.  I thought they would be interesting to try, and they did not disappoint me!  These muffins are an excellent choice for a Thanksgiving dessert; they have a very rich taste, and a very earthy feel to them.

I hope you like them!

Persimmon Muffin Ingredients

  • 3 to 4 Fuyu persimmons, 1 cup to 1 ¼ cup, pureed
  • 1 cup of all-purpose flour
  • 1 cup of whole wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 teaspoon of cinnamon
  • Lemon peel from 1 lemon
  • 2 large eggs
  • 2/3 cup of buttermilk
  • 2/3 cup of canola oil

Persimmon Cream Cheese Frosting Ingredients

  • 4 ounces of cream cheese, in room temperature
  • 1 cup of powdered sugar
  • 2 tablespoons of persimmon puree
  • ½ teaspoon of vanilla extract

 

Smell of Rosemary - Persimmon Muffins - Ingredients

Preheat oven to 350 degrees Fahrenheit.

Fill muffin pan with muffin liners.

Smell of Rosemary - Persimmon Muffins - Persimmons Being Peeled

Peel persimmons and cut them into small pieces. Place persimmons in food processor and process until pureed, 1 to 2 minutes. Set aside.  In another bowl mix together eggs, buttermilk, oil, and all of the persimmon puree, except for two tablespoons reserved for frosting.

Smell of Rosemary - Persimmon Muffins - Persimmons Being Pureed

In a large mixing bowl, whisk sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, salt and lemon peel. In another bowl mix together eggs, buttermilk, oil, and all of the persimmon puree, except for two tablespoons reserved for frosting.

Smell of Rosemary - Persimmon Muffins - Dry and Wet Ingredients

Mix wet and dry ingredients, until just combined together.

Smell of Rosemary - Persimmon Muffins - Combining Wet and Dry Ingredients

Divide batter into prepared muffin cups.

Smell of Rosemary - Persimmon Muffins - In Muffins Tins

Bake 20-22 minutes or until wooden stick inserted into muffin in the middle of the pan, comes out clean.

Remove muffins from the oven, and let them cool in the pan for 10 minutes, then remove them from the pan and let cool completely.

When muffins are cooling, prepare the frosting.

In the medium mixing bowl, whisk cream cheese, powdered sugar and persimmon puree. Add vanilla extract and whisk until combine. Spread frosting on cooled muffins and serve.

Smell of Rosemary - Persimmon Muffins - Frosting

Smell of Rosemary - Persimmon Muffins - Bottom

Makes about 15 muffins.

Preparation time: About 45 minutes

Total time: About 75 minutes

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