Fuyu persimmons are different from the soft, jelly-like persimmons many people expect. A firm Fuyu can be peeled, diced, and folded straight into a muffin batter, just like an apple. That is the whole point of this recipe. The diced fruit stays in small, tender pieces, so every bite has a little sweetness without making the muffin wet. Orange zest lifts the flavour, fresh ginger adds warmth, and walnuts give a gentle crunch. A spoon of sugar on top turns crisp in the oven. This is a useful fall bake when persimmons are in the shops for a short season and you want to use them before they soften too much.
Ingredients
- 250 g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 firm Fuyu persimmons, peeled and diced small — use firm fruit, not soft Hachiya persimmons, which need pulp instead of dice
- 1 tablespoon fresh ginger, finely grated — fresh ginger gives a brighter heat than ground ginger alone
- 1 tablespoon orange zest
- 100 g granulated sugar, plus 2 tablespoons for the tops
- 80 ml vegetable oil or melted butter
- 2 large eggs
- 120 ml milk
- 1 teaspoon vanilla extract
- 60 g walnuts, chopped
Method
- Heat the oven to 190°C (375°F). Line a 12-hole muffin tin with paper cases.
- Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ground ginger, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk the sugar, oil or butter, eggs, milk, and vanilla until smooth. Stir in the orange zest and fresh ginger.
- Pour the wet mixture into the dry mixture and stir gently until just combined. A few small lumps are fine. Overmixing makes muffins tough.
- Fold in the diced persimmon and walnuts with a spoon. Do not mash the fruit. The batter should be thick enough to hold the pieces.
- Divide the batter evenly between the cases. Sprinkle a little sugar over each top for crunch.
- Bake for 20 to 23 minutes, until the tops are golden and a skewer in the centre comes out clean. Cool in the tin for 5 minutes, then move to a rack.
Mistakes, Substitutions, Serving and Storage
- Common mistakes: using soft Hachiya persimmons, which turn the batter wet; dicing the fruit too large, so it sinks; overmixing after adding the flour, which makes the muffins dense.
- Substitutions: use pecans instead of walnuts; use a chopped pear or apple if persimmons are not in stock, though the flavour will be milder; leave out the fresh ginger and add an extra 1/2 teaspoon of ground ginger.
- Serving ideas: serve warm with butter, or plain with tea or coffee. They also pack well for lunchboxes.
- Storage and reheating: store in an airtight tin for up to 3 days. Warm in the oven at 160°C (325°F) for 5 minutes to refresh the tops. Freeze for up to 2 months.
Frequently Asked Questions
- What is the difference between Fuyu and Hachiya persimmons? Fuyu persimmons are firm and can be eaten raw like an apple. Hachiya persimmons must be fully soft and ripe before eating, and they are used as pulp. This recipe needs firm Fuyu fruit.
- Do I need to peel the persimmons? Yes. Peel them, remove the top, and dice the flesh small so the pieces cook evenly.
- Can I make these without walnuts? Yes. Leave them out or use sunflower seeds for crunch. The muffins will still hold together.
- Why are my muffins dry? They were probably overbaked or overmixed. Check after 20 minutes and stir the batter only until the flour disappears.
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Fuyu Persimmon Spice Muffins with Orange Zest, Ginger and Walnuts
Ingredients
Method
- Heat the oven to 190°C (375°F). Line a 12-hole muffin tin with paper cases.
- Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ground ginger, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk the sugar, oil or butter, eggs, milk, and vanilla until smooth. Stir in the orange zest and fresh ginger.
- Pour the wet mixture into the dry mixture and stir gently until just combined. A few small lumps are fine. Overmixing makes muffins tough.
- Fold in the diced persimmon and walnuts with a spoon. Do not mash the fruit. The batter should be thick enough to hold the pieces.
- Divide the batter evenly between the cases. Sprinkle a little sugar over each top for crunch.
- Bake for 20 to 23 minutes, until the tops are golden and a skewer in the centre comes out clean. Cool in the tin for 5 minutes, then move to a rack.
Notes
Common mistakes: using soft Hachiya persimmons, which turn the batter wet; dicing the fruit too large, so it sinks; overmixing after adding the flour, which makes the muffins dense.
Substitutions: use pecans instead of walnuts; use a chopped pear or apple if persimmons are not in stock, though the flavour will be milder; leave out the fresh ginger and add an extra 1/2 teaspoon of ground ginger.
Serving ideas: serve warm with butter, or plain with tea or coffee. They also pack well for lunchboxes.
Storage and reheating: store in an airtight tin for up to 3 days. Warm in the oven at 160°C (325°F) for 5 minutes to refresh the tops. Freeze for up to 2 months.
