Persimmon muffins recipe

Moist and flavorful and perfectly spiced, this persimmon quick bread is made with extra ripe Hachiya persimmons for a unique fall bake that can be enjoyed morning, afternoon or night! Everyone is familiar with banana bread and pumpkin bread, but have you ever had persimmon bread? It might taste a little like you snuck a

Warm, tasty and easy recipe for muffins.

Light and airy muffins packed with fresh persimmon.

The best of both scones and muffins: a light and crunchy top and a moist and tender bottom, studded with sweet persimmons and chunks of spicy candied ginger.

The winter months bring about one of my favorite fruits - persimmons. These persimmon muffins are everything you crave in a fall treat - deliciously fluffy, moist, and loaded with the cozy sweetness of ripe persimmons. The buttery streusel, both inside and on top, adds a wonderful texture and rich flavor, making them perfect for breakfast or an afternoon snack.

This spiced persimmon bread recipe uses two different types of persimmons. The pulp of Hachiya persimmons is mixed into the batter along with the warming This spiced persimmon bread recipe uses hachiya persimmons along with the warming spices cinnamon, nutmeg, and cardamom.

Banana and persimmon muffins with a cinnamon and sugar topping are a tasty breakfast treat for the fall months.

Classic Persimmon Cookies Recipe Ingredients - 1 cup ripe persimmon pulp - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup chopped walnuts or pecans - 1 cup raisins or chocolate chips (optional) Full Cooking Instructions on...

This Persimmon Bread Recipe is a keeper (in a make again and again sort of way)! It's soft and moist, and every slice is studded with walnuts and raisins.