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
Preheat oven to 350 degrees Fahrenheit.
Fill muffin pan with muffin liners.
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.
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.
Mix wet and dry ingredients, until just combined together.
Divide batter into prepared muffin cups.
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.
Makes about 15 muffins.
Preparation time: About 45 minutes
Total time: About 75 minutes
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