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It's the first day of the new year and I have bypassed all the traditional holiday baking just so I could focus on new, easy and exciting recipes that would appeal to a diverse group of new and older foodies alike! While in my local grocer I came across a display of Hachiya Persimmons that everyone seemingly passed by, allowing them to deeply ripen. This gave me the brilliant idea for a New Year's Day treat! Making these in Parchment Tulip Cups makes it a bakery-quality display and a healthy way to start the new year. So sorry for the folks who walked past this display and lucky for me, my friends, and my family!



Well, for starters, they’re the national fruit of Japan. Their name means “food of the Gods” in Latin, as well. A good persimmon at its peak will taste sweet, mild, and rich. Many people have described its flavor as “honey-like.”

Persimmons are a good source of vitamins A and C as well as manganese, which helps the blood to clot. They also have other antioxidants, which help reduce the risk of many serious health conditions including cancer and stroke.


  • 2 1/2 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/2 cup walnut oil or vegetable oil

  • 1/2 cup packed brown sugar

  • 1 teaspoon maple extract or vanilla extract

  • 3 large eggs

  • 1 cup pureed Hachiya persimmons about 2 medium persimmons

  • 1 teaspoon baking soda

  • 1 cup chopped walnuts

To prepare your persimmons for these muffins (or to eat), lop off the thick, dried leaves from the top. You can either use a knife’s tip to accomplish this or pull them right off with your fingers


  • Preheat your oven to 350°F. Lightly spray a muffin pan with baking spray and line the tin with baking cups.

Prepare the Muffin Batter

  • Into a large mixing bowl, sift the flour, salt, cinnamon, baking powder, nutmeg, and ginger. Repeat the sifting process twice more for airy muffins. Set this bowl aside.

  • In a separate bowl, combine the walnut (or vegetable) oil, brown sugar, and maple (or vanilla) extract. Whisk to dissolve the sugar slightly. Add the eggs, one at a time whisking vigorously. The mixture will turn an opaque brown and be slightly foamy.

  • In another bowl, use a rubber spatula to fold together the pureed persimmon and the baking soda, just until mixed completely. Fold the persimmon puree into the wet ingredients, then fold the wet mixture into the dry. Mix just until the flour is combined.

  • Add the walnuts to the batter and fold just until combined, or three stirs.

Pan and Bake the Persimmon-Walnut Muffin Batter

  • Scoop the batter into your muffin pan using a portion scoop or a measuring cup. Bake the muffins for 18-20 minutes, or until the muffin tops spring back when lightly pressed.

  • Remove from the oven and allow to cool for 5 minutes before eating warm or transferring to a cooling rack to cool completely.

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