Persimmon muffins –Hey y’all! Today we’re diving into a delicious treat that’s perfect for those cozy days—Persimmon Muffins! These muffins are not only scrumptious but are also a great way to use up your persimmons. Let’s get to baking!
Check Out These Beautiful Muffins!
Feast your eyes on this yummy creation, all set to fill your kitchen with an incredible aroma.
Ingredients You’ll Need
Gather these ingredients to whip up your very own batch of persimmon muffins:
- 2 ripe persimmons, mashed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Making These Mouthwatering Muffins
Now, let’s get to the good part—making those muffins!
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with butter or oil.
- In a large mixing bowl, combine the mashed persimmons, sugars, eggs, oil, and vanilla. Mix well until everything is combined.
- In another bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!
- If using, fold in the chopped walnuts or pecans to add a nice crunch.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about halfway full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy Your Creation!
Now, sit back, relax, and enjoy those lovely persimmon muffins! Perfect for breakfast, or as a treat any time of the day. Share them with family and friends, or keep them all to yourself—no judgment here!