Percinnamon! Persimmon Muffins with Cinnamon Streusel

I never heard of persimmons until I came to Israel and then I would look forward to eating them on every trip! Now that I live here I look forward to persimmon season all year long. When I was growing up in NY  I don't remember seeing them in the supermarket, but I know they are now available in regular supermarkets around the States.

Just make sure you know the difference between the two main types of persimmons - Fuyu and Hachiya. Fuyu has a squat shape that looks kind of like a tomato you want it to be firm and you can bite right into it like an apple. These are great as a snack, in salads, yogurt bowls, and salsas. 

Hachiya persimmons are larger than Fuyu they have a longer pointed bottom. You want to eat these when they are really ripe and mushy you can pierce the skin and eat the creamy flesh as is. They make for a really great frozen treat!

Persimmons are in season here in Israel in the winter months so they pair really well with the warm winter spice - cinnamon and also I really love how the two words just flow together to make percinnamon! 

Persimmon Muffins with Cinnamon Streusel 

2 1/4 cups flour 

2 tsp baking powder

1/4 tsp baking soda 

1/2 tsp salt 

1 tsp cinnamon 

3/4 cups milk of any kind 

2 eggs

1/4 cup oil 

1 tsp vanilla 

1/3 cup sugar 

2 Fuyu persimmons, diced - about 2 cups 

Cinnamon Streusel Topping

3 Tbs sugar 

1/2 cup flour 

1/2 tsp cinnamon 

pinch of salt 

2 Tbs oil 

Preheat your oven to 375°F/190°C 

Line a standard-size muffin pan with paper liners. 

In a large bowl mix together the flour, baking powder, baking soda, salt, and cinnamon. 

In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the diced persimmon. 

In a small bowl mix together the streusel until it resembles wet sand. 

Scoop the batter into the prepared muffin tin sprinkle each muffin with some cinnamon streusel slightly pressing the streusel into the batter. 

Bake for 15-20 minutes 

Yield: 12 standard-size muffins