Spiced Persimmon Muffins Recipe with Streusal Toppings

a close up of a persimmon muffin cut in half

Spiced Persimmon Muffins Recipe with Streusal Toppings

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.

Prep Time15

Cook Time26

Total Time41

Course: Breakfast, Dessert, Snack

Servings: muffins

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.

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