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The winter months bring about one of my favorite fruits – persimmons. These persimmon muffins are everything you crave in a fall treat – deliciously fluffy, moist, and loaded with the cozy sweetness of ripe persimmons. The buttery streusel, both inside and on top, adds a wonderful texture and rich flavor, making them perfect for breakfast or an afternoon snack.
Why You’ll Love This Muffin Recipe
I always get sad when summer is over, but one thing I do get excited about in the Fall is the start of persimmon season; there’s nothing quite like fresh persimmons. This amazing fruit is vibrant, orange-colored, juicy, sweet, and wondering. They’re an Asian fruit that I grew up eating with a flavor of honey, and a soft juicy texture when ripe – almost like a peach.
There are many different varieties of persimmons, each with unique characteristics, but the two most common varieties are Fuyu and Hachiya. Fuyu persimmons are squat and firm, perfect for eating raw, while Hachiya persimmons, grown on Hachiya persimmon trees, have an oblong shape and must be fully ripe and soft before they lose their astringency.
This persimmon muffins recipe would make a fun and delicious dessert platter alongside pumpkin cream cheese muffins, gluten-free almond flour nutella muffins, and lemon blueberry muffins for the perfect treat assortment.
Watch a Short Video of This Recipe
Ingredient Notes
Streusel Topping
- All-purpose/gluten-free blend with xanthan gum: This flour gives the topping a tender crumbly texture. Substitute with almond flour for a slightly nuttier finish.
- Brown sugar: Adds a caramel-like sweetness and helps the topping crisp. Coconut sugar works well too.
- Cinnamon: Brings warmth and subtle spice to balance the sweetness. Feel free to try pumpkin pie spice for variety.
- Cold butter: Creates that perfect buttery crumble. Vegan butter works just as well.
Persimmon Muffins
- All-purpose/gluten-free blend with xanthan gum: Keeps the muffins light yet structured.
- Baking powder
- Baking soda
- Cinnamon: Add nutmeg for a deeper flavor.
- Ground ginger: Freshly grated ginger could be a punchier swap.
- Sea salt
- Persimmons: The star of the show – with a sweet flavor that is also slightly tangy, and juicy. Use fuyu persimmons that are ripe but not mushy. You still want the firm texture so there’s not too much moisture in the batter.
- Eggs: Bind everything together and keep the muffins tender. Flax eggs or chia eggs are great for a vegan version.
- Granulated sugar: Coconut sugar is a fantastic alternative.
- Brown sugar: Swap maple sugar if preferred.
- Butter: Avocado oil or coconut oil would work and make it dairy-free.
- Greek yogurt (or dairy-free yogurt): Adds moisture and tang while helping the muffins stay fluffy. Use dairy free yogurt for a vegan swap.
- Vanilla extract
See the full recipe card below for exact ingredient amounts and instructions.
How to Make this Persimmon Muffins Recipe
Step 1: Preheat the oven to 375 degrees F, then line a 12-cup muffin pan with paper muffin liners.
Step 2: In a small bowl, stir together all streusel topping ingredients, except butter, until combined. Add the cubed butter and rub into the flour mixture until clumpy and crumbly. Set aside.
Step 3: In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt. Stir to combine.
Step 4: Add chopped persimmon and stir until the fruit is coated in flour mixture.
Step 5: In a separate small bowl, whisk together eggs, granulated sugar, brown sugar, butter, Greek yogurt, and vanilla extract.
Step 6: Add wet ingredients to dry ingredients, then stir together until just mixed into a very thick batter.
Step 7: Using an ice cream scoop or spoon, fill each muffin cup halfway with batter, flattening the surface if needed.
Step 8: Add 1 tablespoon of streusel on top, then cover with more batter, filling each cup to the top and flattening again.
Step 9: Generously sprinkle the remaining streusel over the tops. It’s okay if the muffins look like they’re overflowing – they’ll bake up beautifully!
Step 10: Place muffin tin in your preheated oven and bake for 27-30 minutes until muffins are puffed up and golden, and a toothpick inserted in the center comes out clean.
Step 11: Cool for about 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Expert Tips
- Add the persimmon pieces in with the dry ingredients to coat in the mixture. This helps the fruit pieces not sink to the bottom while baking and get evenly distributed in the batter.
- The muffin batter will be very thick and may seem like there are too many persimmon pieces, but I promise, they’ll turn out wonderful.
- Use your hand or a spatula to flatten out the batter when adding to the muffin tin. The batter is thick so it won’t settle flat.
- Opt for Fuyu persimmons, which are firm and sweet when ripe. Hachiya persimmons should be very soft before use to avoid astringency.
- Ensure eggs and yogurt are at room temperature to achieve a smoother batter and better rise.
Serving Suggestions
- These hearty muffins are delicious on their own but you can also serve them with a scoop of vanilla ice cream, a drizzle of chocolate coconut butter, crispy bacon, or even with a winter citrus salad.
- If you feel like adding some more goodness to your muffin batter, try folding in some chocolate chips or chopped walnuts.
Storage Tips
If you have leftover muffins, store them (cooled) in an airtight container lined with paper towels at room temperature for up to 4 days. The paper towels will help absorb the moisture so the muffins don’t get soggy.
You can also freeze these muffins. Wrap each muffin in plastic wrap, and then transfer to a freezer-safe container. Freeze for up to 3 months.
Recipe FAQs
Yes, you can substitute with regular all-purpose flour if gluten isn’t a concern.
Dairy-free yogurt or unsweetened applesauce can be used as alternatives.
You can find all-purpose gluten-free flour blends with xanthan gum at most grocery stores and online. A wide selection of gluten-free flour blends, including those with xanthan gum. Brands like Bob’s Red Mill and King Arthur are available!
More Dessert Recipes
- Easy Caramel Apple Dump Cake
- Easy Homemade Milano Cookies
- The Best Cinnamon Roll Cookies
- The Best Strawberry Hand Pies
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Spiced Persimmon Muffins Recipe with Streusal Toppings
Video
Ingredients
Streusel Topping
- 1 cup gluten free all purpose flour, with xanthan gum
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed
Persimmon Muffins
- 2 cups gluten free all purpose flour, with xanthan gum
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp sea salt
- 3 cups persimmons, about 3 ripe but still firm persimmons, cut into 1/2 inch pieces
- 2 eggs, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 6 tbsp butter, melted and cooled
- 1/3 cup Greek yogurt, or dairy free yogurt, at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees F, then line a 12-cup muffin tin with muffin liners.
- In a bowl, stir together all streusel topping ingredients, except butter, until combined.1 cup gluten free all purpose flour, 1/4 cup brown sugar, 1/2 tsp cinnamon
- Add the cubed butter and rub into the flour mixture until clumpy and crumbly. Set aside.1/4 cup cold butter
- In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, ginger, and salt. Stir to combine.2 cups gluten free all purpose flour, 1½ tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp sea salt
- Add chopped persimmon and stir until the fruit is coated in flour mixture.3 cups persimmons
- In a separate bowl, whisk together eggs, granulated sugar, brown sugar, butter, Greek yogurt, and vanilla extract.2 eggs, 1/3 cup granulated sugar, 1/3 cup brown sugar, 6 tbsp butter, 1/3 cup Greek yogurt, 1 tsp vanilla extract
- Add wet ingredients to dry ingredients, then stir together until just mixed into a very thick batter.
- Fill the muffin tin 1/2 way up with the batter, flattening if needed. Add 1 tbsp of the streusel, then top with the remaining batter all the way to the top, flattening again. Generously sprinkle the top with the remaining streusel. They may look like they are overflowing and that's okay.
- Bake for 27-30 minutes until muffins are puffed up and golden, and a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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