December 9, 2022

Persimmon Muffins with Vanilla Icing

Persimmon Muffins with Vanilla Icing are one of our favorite fall treats. I start these muffins by mixing together a sweet cinnamon persimmon batter. Then, I bake the muffins and top them with a rich and creamy buttercream icing. We like these muffins for several reasons. First of all, I like that I can make these persimmon muffins in just about thirty minutes. Secondly, I like that these muffins use items that I already have in the house. And, lastly, we all love the sweet persimmon flavor in these muffins.

The Equipment I Used

A Food Scale- For perfect baking results every time, be sure to use a food scale to weigh the flour and sugar.
A Cupcake Tin- You’ll need a cupcake tin big enough to hold 12 muffins.
An Electric Mixer- I used this to mix the batter. You could also just use a spoon to stir everything up.

The Ingredients Needed for Persimmon Muffins with Vanilla Icing

Persimmons- Use very ripe persimmons. They should be completely soft and squishy.
Butter- Use unsalted butter. I always bake with Kerry Gold Irish butter. Be sure to soften your butter before creaming it with the sugar.
Sugar- Use granulated sugar. I always use Domino brand sugar.
Eggs- Let your eggs get to room temperature before adding them to the batter.
Flour- Be sure to use all-purpose flour. I always use King Arthur brand flour.
Pumpkin Spice Blend- I add this to my muffins. You could also just add cinnamon.

How I Made my Muffins

First, I mixed up the batter. It’s important to not overmix the batter, as that produces a tough muffin.
Next, I baked the muffins. Bake them just until a toothpick inserted in the center comes out clean.
Finally, I piped on the icing and served them right away.

If you like persimmons, you need to try these scrumptious Persimmon Spice Muffins with Vanilla Icing.

Persimmon Muffins with Vanilla Icing

Persimmon muffins topped with vanilla icing.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Bread

Cuisine American

Servings muffins

Calories 370 kcal

Ingredients

1 cup granulated sugar (200g)
8 tbsp. softened butter (112g)
2 large eggs, at room
1 cup very soft peeled persimmon
2 cups all purpose flour (250g)
1½ tsp. pumpkin spice
1 tsp. each baking powder and baking soda
¼ tsp. salt
⅓ cup sour cream, at room
1 tsp. vanilla

For the Vanilla Icing:

4 tsp. softened butter
1 cup powdered sugar, sifted
1 tsp. vanilla extract

Instructions

Preheat the oven to 350 degrees, and line a 12 cup muffin pan with cupcake liners.
In a large mixing bowl, with the paddle attachment, cream together the butter and sugar. Add the eggs, one at a time, beating between each addition. Then, add the persimmon.
Sift together the flour, baking powder, baking soda, salt, and pumpkin spice, and stir them very gently into the batter. Do not overmix. Add the sour cream and vanilla, until just combined.
Divide the batter between the 12 muffin cups.
Bake twenty minutes or until a toothpick comes out clean. Cool in the pan for five minutes, and then on a wire rack for ten minutes.
For the Vanilla Icing: Stir together the confectioner's sugar with four teaspoons of butter and one teaspoon of vanilla. Stir in the four teaspoons of water, one teaspoon at a time, until the icing is a good drizzling consistency.
Drizzle the icing on with a piping bag or a spoon.