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  • Serves 12
  • 35 minutes
  • Difficulty Medium
  • 9 Ingredients

63 Comments

Try these delicious Persimmon muffins next time you bake!

In season from late February to early June, persimmons are visually stunning and packed full of natural sweetness, making them one of those special gifts of nature that will tantalise your senses.

Ingredients (serves 12)

  • 1 1/2 cups wholemeal plain flour
  • 1 cup plain flour
  • 1/2 cup sultanas
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 large egg, lightly beaten
  • 1 1/2 Tbsp vegetable oil
  • 3/4 cup honey
  • 1 cup ripe persimmon pulp, mashed

Method

  1. Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.
  2. In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.
  3. Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to over-mix as this will create a tough muffin.
  4. Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.

Notes

This recipe is courtesy of Persimmons Australia Inc.

  • Something different I have never eaten persimmon thanks for sharing

    Reply

  • My husband loves persimmons – must make these for him. Thanks for sharing.

    Reply

  • These look really nice, something different.

    Reply

  • Must admit, persimmons are not something I’ve tried. Looks interesting and tasty though

    Reply

  • Humm insterestingthat looks yum i will have too try that

    Reply

  • Your muffin’s look so delicious,thanks for the recipe.

    Reply

  • Persimmmon is such an underappreciated fruit.

    Reply

  • I’ve never ever tried persimmons before. I think I would need to try a version of these before I bake them to understand what they should taste like!!

    Reply

  • There must be a wonderful smell around the house once they are just out of the oven!! :-)

    Reply

  • How interesting! I love persimmons

    Reply

  • Sounds good ! I would prefer to use another sweetener then honey for baking (like coconut palm syrup or yacon syrup) and less of it as I think 3/4 cup is quite a lot and a pity to add to a recipe what for the rest sounds quite healthy.

    Reply

  • Wow what a fantastic recipe! A great lunchbox stuffer!

    Reply

  • I’m so excited to find a persimmon recipe. We have a persimmon tree beginning to fruit now so will have to keep this one in mind when the fruit is ready to eat.


    • Lucky you! Such a great fruit to have in your garden! Enjoy this recipe and enjoy the fruit fresh from the tree.

    Reply

  • Thanks for sharing they look good

    Reply

  • Yum, I love that these are a bit different, using persimmon

    Reply

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