Persimmon season always starts the same way in my house: my husband spots them at the market, gets overly excited, and loads up our kitchen… only for half of them to turn super ripe before he remembers to eat them. But honestly? I’m not complaining anymore, because those soft, sweet persimmons make the best muffins.
These Persimmon Muffins with Pecan Crumble are my favorite way to rescue overripe fruit. No waste, no guilt, just cozy fall baking at its finest. They’re tender, warmly spiced, naturally sweet, and topped with a crunchy brown-sugar pecan crumble that makes your whole kitchen smell incredible. Whether you’re swimming in persimmons or just looking for a new fall treat, this is the recipe you’ll want to bake on repeat.
Persimmon Muffins with Pecan Crumble (Easy Fall Recipe)
These moist and warmly spiced persimmon muffins are topped with a pecan crumble that bakes into the perfect crunchy finish. Made with ripe persimmons, cozy fall spices, and a nutty brown-sugar topping, these muffins are easy to make and irresistibly tender. They’re the perfect way to use seasonal persimmons for a cozy fall treat.
Ingredients
- 6 very ripe fuyu persimmons about 1 lb
- 2 large eggs
- 3/4 cup olive oil
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1¾ cup all-purpose flour
- 1½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- pinch of ground cloves
Pecan streusel
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tbsp olive oil
- 1/4 tsp cinnamon
- 1/4 cup pecans roughly chopped
Instructions
- Preheat oven to 350°. In a small bowl make the pecan streusel by mixing together the flour, brown sugar olive oil and cinnamon for the streusel. Add in chopped pecans and set aside.
- Cut the tops off the persimmons and scoop the flesh into a bowl and mash until very smooth. (I like to use an immersion blender to make sure I mash them well, but a fork will do the job.) Whisk in eggs, olive oil, water, vanilla and sugar until well blended.
- Into the same bowl add flour, baking soda, salt and spices. Mix until just incorporated.
- Scoop batter evenly into a standard 12-cup muffin tin. Top with a few sprinkles of the streusel and bake in the oven for 25-30 minutes. Let cool and keep in an air-tight container for up to a week.