Persimmon Corn Muffins Recipe

Introduce your family to a new favorite side dish with persimmon corn muffins.

Fall 2018

  • muffin
    Persimmon corn muffins can be your new go-to addition to fall feasts.
    Photo by Adobe Stock/sasasarururu
  • muffin

Yield: 12 muffins

With just a touch of sweetness, these persimmon corn muffins are a great match for any spicy or tangy main course. Or for dessert, top them with a simple persimmon sauce.


  • 1⁄4 cup persimmon pulp
  • 2 tablespoons melted butter
  • 1 cup milk
  • 2 eggs
  • 1⁄4 cup sugar
  • 1⁄2 cup walnuts or pecans, finely chopped
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup yellow cornmeal
  • 1 cup wheat flour


  1. Combine all ingredients in a large bowl and mix well.
  2. Butter a muffin pan, or line with paper baking cups that have been lightly buttered, and divide the batter evenly among the muffin cups.
  3. Bake at 400 degrees Fahrenheit for 20 minutes.

Recipe Note: To make persimmon pulp, remove the stems, slice the persimmons in half, and scoop out any seeds. Place the seeded fruit into a blender and puree. Sieve the puree over a bowl and press it though for a smooth consistency. Make sure the skin has been well blended! It's often the best part, but large pieces can be unpleasant.

Learn more about persimmons in All About Persimmon: Gather and Enjoy Your Own Divine Fruit.

Jay T. Stratton is a retired teacher and linguist as well as an amateur botanist and farmer who lives in Westfield and Rochester, New York.

Excerpted with permission from Pomona’s Lost Children: A Book of Uncommon Antique Fruits by Jay T. Stratton, published by Chautauqua Gorge Press, 2017.

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