Make the most of persimmon season with these spiced Persimmon-Walnut Muffins. Easy to make, freezer-friendly, and perfect for winter baking!

These chocolate chip persimmon muffins can be made with and without chocolate chips, and they're perfect to bake during persimmon season.

Warm, tasty and easy recipe for muffins.

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.

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.

Spiced Persimmon Muffins packed with warm fall spices, fresh persimmons, dried cranberries and toasted pecans are a tasty fall breakfast!

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...

Persimmons are the goths. Persimmons don’t hold to a traditional standard of beauty. When you think that your persimmons have gone bad – when they are ugly and smooshy and make people turn away in disgust – that’s the perfect time to eat them.

Moist and perfectly spiced gluten-free, and vegan persimmon muffins made using almond flour. Easy and healthy one-bowl recipe to love!