Persimmon and coconut muffins

Persimmons are a little mysterious – often one of those fruits that you’re not really sure if you should even take home with you, let alone bake with. These muffins are simple, make the most of persimmon’s sweet, rich, slightly spicy flavour. Rest assured, you’ve invited the right stranger into your kitchen.

Persimmon and coconut muffins Credit: Alan Benson

• makes

  12

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 150 g (1 cup) plain flour
• 150 g (1 cup) wholemeal plain flour
• 5 tsp baking powder
• 2 tsp ground cinnamon
• 220 g (1 cup) raw sugar
• 55 g (¾ cup) shredded coconut, plus 2 tbsp extra to sprinkle
• 2 ripe hachiya persimmons (about 400 g), peeled, cored, coarsely mashed (see Baker’s tips)
• 80 ml (⅓ cup) buttermilk
• 80 ml (⅓ cup) light olive oil or sunflower oil
• 2 eggs, at room temperature
• 1½ tsp natural vanilla extract or essence
• 1 just-ripe hachiya or fuyu persimmon (about 200 g), extra, peeled, cored and coarsely chopped
• icing sugar, to dust

Instructions

Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80 ml (⅓ cup) muffin tray with muffin paper cases.

Sift together both the flours, baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut until evenly combined.

Use a fork to whisk together the persimmon puree, buttermilk, oil, eggs and vanilla in a bowl or jug. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)

Spoon the mixture into the paper cases, dividing evenly. Top with the chopped persimmon and sprinkle with the extra shredded coconut. Bake for 25-30 minutes or until the muffins are cooked when tested with a skewer.

Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.

Baker’s tips

• When ripe, hachiya persimmons will be very soft to touch and feel jelly-like (similar to a water balloon). The calyx will also be easy to remove from the fruit.

• These muffins are best eaten the day they are baked; however, they freeze well – wrap individually in plastic wrap and seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature. 

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

This recipe is part of our Bakeproof: Autumn fruits column.

View previous Bakeproof columns and recipes here.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.