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Persimmon Muffins with Vanilla Icing

Persimmon muffins topped with vanilla icing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread
Cuisine American
Servings 12 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.

Nutrition

Calories: 370kcal
Keyword pumpkin muffins, pumpkin spice muffins
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