Use ripe fuyu persimmons for best results.
- 2 1/2 cups (320 grams) all-purpose flour
- 1 teaspoon (4 grams) kosher salt
- 1 teaspoon (2 grams) ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (118 ml) walnut oil or vegetable oil
- 1/2 cup (110 grams) packed brown sugar
- 1 teaspoon maple extract or vanilla extract
- 3 large eggs
- 1 cup (300 grams) pureed persimmon about 2 medium persimmons
- 1 teaspoon (7 grams) baking soda
- 1 cup (120 grams) chopped walnuts
Preheat your oven to 350°F. Lightly spray a muffin pan with baking spray and line the tin with baking cups if you prefer.
Prepare the Muffin Batter
Pan and Bake the Persimmon-Walnut Muffin Batter
High Altitude Recommendations (these recommendations have not been tested- because I don't live in at altitude, please use your best judgement):
- Altitudes of 8,000-10,000 feet: add 3-4 tablespoons of flour with the dry ingredients. Add 3-4 tablespoons of water (or apple juice) with the wet ingredients. Decrease sugar by 1 teaspoon. Increase salt by 1/8 teaspoon. Bake for an additional 3 minutes. Remove the muffins from the pan after 2 minutes of cooling.
- Altitudes above 10,000 feet: add 4-5 tablespoons of flour with the dry ingredients. Add 4-5 tablespoons of water (or apple juice) with the wet ingredients. Decrease brown sugar by 2 teaspoons. Increase salt by 1/4 teaspoon. Bake for an additional 3 minutes. Remove the muffins from the pan after 2 minutes of cooling.
- Prepare the persimmon-walnut batter and store it in an airtight container for 24 hours in the refrigerator. Any longer and the baking soda and powder will lose they're leavening properties.
Place leftover muffins in an airtight container or a food storage bag once they are cool. Stored on the countertop, the muffins keep for 2 days.
Do not store the muffins (or any breads) in the refrigerator. Refrigerating breads causes them to go stale faster.
You can bake these muffins a day ahead and serve them the next day for breakfast or brunch.
- Allow the baked muffins to cool completely at room temperature before transferring them to a freezer storage bag.
- Freeze the muffins for 2 months.
- Thaw the muffins at room temperature when you're ready to eat them.
Calories: 478kcal | Carbohydrates: 57g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 311mg | Potassium: 231mg | Fiber: 3g | Sugar: 10g | Vitamin A: 68IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 4mg