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.