Spiced Persimmon Muffins Recipe

Name: Spiced Persimmon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Chopped Pecans; 1-1/4 cup Flour; 1 cup Whole Wheat Flour; 1/4 cups Brown Sugar; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/8 teaspoons Cloves; 1/8 teaspoons Ginger; 1-1/8 cup Plain Fat Free Yogurt; 2 whole Large Eggs, Lightly Beaten; 1/2 cups Ripe Mashed Hachiya Persimmon; 1/3 cups Honey; 2 Tablespoons Vegetable Oil; 2 teaspoons Vanilla Extract; 2/3 cups Dried Tart Cherries

Servings: persons

1/3 cups Chopped Pecans
1-1/4 cup Flour
1 cup Whole Wheat Flour
1/4 cups Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/8 teaspoons Cloves
1/8 teaspoons Ginger
1-1/8 cup Plain Fat Free Yogurt
2 whole Large Eggs, Lightly Beaten
1/2 cups Ripe Mashed Hachiya Persimmon
1/3 cups Honey
2 Tablespoons Vegetable Oil
2 teaspoons Vanilla Extract
2/3 cups Dried Tart Cherries

1
Preheat oven to 375 F and line a 12-cup standard muffin pan with baking cups. Then coat baking cups with cooking spray.
2
Toast pecans in a single layer on a sheet pan in the preheated oven until golden and fragrant, about 5 minutes. Then remove them from the oven and set aside.
3
Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. Make a well in the center of the mixture.
4
Combine yogurt, eggs, persimmon, honey, vegetable oil, and vanilla in a medium bowl. Add this into the flour mixture and stir just until combined. Gently fold in cherries.
5
Fill each baking cup 3/4 full with batter. Sprinkle toasted pecans evenly over the top of the muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in the pan on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.
6
Adapted from Cooking Light.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/3 cups Chopped Pecans, 1-1/4 cup Flour, 1 cup Whole Wheat Flour, 1/4 cups Brown Sugar, and more.

Yes, Spiced Persimmon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Persimmon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions