Persimmon Muffins with Lemon and Cardamom (Falling for Fun)

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Bake up those prolific persimmons your neighbor pawned off on you into these delicious muffins, scented with lemon and cardamom.


Know what these are? These flat, orange globes have been plaguing my produce box for the last three years. Usually, I just pawn them off on my friend Sharon. But, this year she left town — for three weeks — during persimmon season. So, I’m stuck with a lot of persimmons.

I found a taker at hockey, my friend Rosalie. But, then I forgot to take them to the rink on the last day of the season. So, I’m still stuck with a lot of persimmons.

Wasting food is a cardinal sin in my book, so this week I decided to finally try them. It’s a very tasty, sweet fruit. I was really surprised. This variety of persimmons is called a Fuyu. These are meant to be eaten in the crisp stage, like you would an apple, topping salads with them or including them in baking.

(There is another kind of persimmon, called the Hachiya which is astringent. Don’t eat those crisp; trust me.)

Persimmon Muffins with Lemon and Cardamom

The easiest test for this fruit was to bake it into muffins using my Mix and Match Muffin Mix. This recipe is so easy and versatile. You can keep bags or jars of the mix in the pantry or freezer and just add whatever you like for flavoring: fruit, chocolate, nuts, extracts, citrus zest, you name it.

The chopped persimmons were great in this. Since they are a sweet fruit, I added lemon zest for a bit of tart and sprinkled in cardamom. You could use cinnamon if you don’t have cardamom. It can be pricey, depending on where you get it. I found it very affordable at Sprouts, organic, even.

Since I have about 50 more persimmons, I’ll be making quite a few more batches of muffins as well as testing it out in a crumble. I’ll be sure to let you know how it goes.

The whole family loved these muffins, making them perfect fall “fun”. I’m not sure that Rosalie and Sharon are going to get too many persimmons from now on….

DIY-on-a-DIME-falling-for-fun-125Ready to fall for fun?

This post is part of the DIY on a Dime: Falling for Fun series. Check it out for all kinds of budget-friendly, family fun ideas to celebrate one of the most beautiful seasons of the year.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Laurie says

    My friend at work gave me a persimmon bread recipe (using the Hachiya). Other co-workers gave it rave reviews so it’s on my to do list for this weekend. Another coworker told me that once the Hachiya get to the ripe “collapse” stage just pop them in the freezer whole in a baggie. When ready to use, the skin will peel right off and then you can defrost and puree them in the food processer. I’ve got Fuyus in the fridge too so now I’ll have more baking to do this weekend to make up these muffins (sans the cardamom, it has a weird taste to me).

  2. Thanks for this recipe. I’ll be sure to pull it out the next time persimmons come to me. I mostly love getting produce from Bountiful Baskets, but every once in a while there is a type that really stumps me. I, too, hate wasting food but sometimes I don’t feel I have it in me to go hunting for a recipe, make something new and hope, hope, hope that my family will be receptive. I’ve only ever put these into crisps, mixed with apples, to try to find a middle ground that the kids will eat.

  3. Teresa Eskew says

    I grew up looking forward to my Nonna’s persimmon cookies. I think I Will be baking up a batch this year.

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