Persimmon-Walnut Muffins

Course: Breads, Breakfast, Brunch

Cuisine: North American

Keyword: muffins, persimmon

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings:

Calories: 478kcal

Use ripe fuyu persimmons for best results.

Preheat your oven to 350°F.
Lightly spray a muffin pan with baking spray and line the tin with baking cups if you prefer.

Into a large mixing bowl, sift the flour, salt, cinnamon, baking powder, nutmeg, and ginger. Repeat the sifting process twice more for airy muffins.
Set this bowl aside.
In a separate bowl, combine the walnut (or vegetable) oil, brown sugar, and maple (or vanilla) extract.
Whisk to dissolve the sugar slightly. Add the eggs, one at time while whisking vigorously. The mixture will turn an opaque brown and be slightly foamy.
In another bowl, use a rubber spatula to fold together the pureed persimmon and the baking soda, just until mixed completely.
Now fold the persimmon puree into the wet ingredients, then fold the wet mixture into the dry. Mix just until the flour is combined.
Add the walnuts to the batter and fold just until combined, or three stirs.

Scoop the batter into your muffin pan using a portion scoop or a measuring cup.
Bake the muffins for 18-20 minutes, or until the muffin tops spring back when lightly pressed.
Remove from the oven and allow to cool for 5 minutes before eating warm or transferring to a cooking rack to cool completely.

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.