Persimmon Spice Muffins With Cranberries

1. 1

   Preheat oven to 400 F and butter or line a 12 cup muffin pan (optional: this makes for larger muffins. If you prefer smaller to medium sized muffins butter or line an additional 6 muffin cups).

2. 2

   To brown the butter, melt in a small saucepan over medium-high heat and continue to cook, stirring constantly, as butter foams up and begins to turn a deep amber. Butter will become very fragrant. Remove from heat and pour into a medium mixing bowl or the bowl of a stand mixer to cool.

3. 3

   While the butter is cooling, puree the flesh of 2-3 very ripe persimmons and measure out 1 cup of puree (see headnote for persimmon varieties).

4. 4

   Combine all dry ingredients (all purpose flour through black pepper) in a medium bowl and set aside.

5. 5

   Once browned butter is cooled, add brown sugar and beat to combine. Add egg, beating again to combine. Add vanilla extract, buttermilk, and persimmon puree, mixing to incorporate.

6. 6

   Add dry ingredients in 2-3 additions, mixing just to combine and no further. Stir in cranberries.

7. 7

   Divide batter between 12-18 muffin cups, depending on size preferences.

8. 8

   Bake at 400 F for approximately 25 - 30 minutes until a toothpick inserted into the center comes out clean. Rotate pan halfway through baking time. Check muffins at 20 minutes if smaller muffin size was chosen.

9. 9

   Allow to cool slightly in pan before removing to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.