As promised in my post “What To Do With All Of These Persimmons”, here is another way to use your persimmons. You could also substitute apricots or apples in this recipe. Recipe makes 2 dozen medium (standard size) muffins or 1 dozen large muffins pans. These are enhanced with the addition of almond paste. I love the flavor of almond paste or extract. There are no actual nuts added, so even my child who hates nuts will eat them.
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter, softened
- 1 cup sugar, plus more for topping the muffins
- 1/4 cup firmly packed brown sugar
- 3 tablespoons almond paste (or substitute 1 teaspoon almond extract if you don’t have almond paste)
- 2 eggs
- 1 cup plain yogurt (I used Chobani plain non fat Greek)
- 1/2 cup buttermilk (may substitute regular milk if you don’t have buttermilk)
- 1 and 1/2 cups finely diced Fuyu persimmons (or apricots or apples)
Preheat oven to 375°F. Prepare muffin pan (see tip below) by spraying with vegetable spray and coating with flour. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Using stand mixer with batter attachment or handheld mixer, cream together butter, 1 cup sugar, brown sugar, and almond paste. Add eggs and mix. Add in half of the dry ingredients and mix. Add in the yogurt and buttermilk and mix. Add remaining dry ingredients and mix. Fold in persimmons. Fill muffin tins 3/4 full. Top each muffin with about 1/2 teaspoon of sugar. Bake for about 20 minutes.
All muffins are better when you do not use muffin liners. (You can lose half of your muffin on those muffin liners when eating them!) Liners were invented to make washing dishes easier, before we had these fantastic automatic dishwashers. To make sure your muffins pop out perfectly, this is what I do: Spray the muffin pan with vegetable spray such as Pam. Sprinkle the pan liberally with flour. Shake the pan to coat. Dump out the excess flour.