Elevate your mornings with the delightful Lemon Pistachio Persimmon Muffins. Bursting with freshness, these muffins add fresh persimmons and raw pistachios to the batter. A creation of a harmonious blend of flavors and textures.
The Secret of Lemon Sugar:
The secret behind these muffins lies in the homemade lemon sugar. Simply mix 2 teaspoons of lemon zest with 1 cup of sugar in a jar and let it infuse for a few days. As a result, this adds a unique and zesty sweetness that sets these muffins apart.
To intensify the lemon flavor, the recipe opts for lemon extract instead of vanilla. This ensures each bite contains a bright and citrusy essence. Furthermore, these muffins are then generously topped with a mixture of lemon sugar and extra lemon zest. This enhances both taste and presentation.
You do not need a mixer:
One of the best features of this recipe is no mixer. The batter takes 15 minutes to throw together. Firstly, whisk together the dry ingredients in one bowl. Secondly, mix the rest of the ingredients and add-ins in another. Thirdly, combine the extra lemon zest with the lemon sugar.
Perfect for any time of day, these muffins are a versatile addition to your menu. The simply have a beautiful mix of flavors. Whether enjoyed for breakfast, brunch, or as a delicious snack, they bring a burst of flavor that lingers on your taste buds.
In summary, Lemon Pistachio Persimmon Muffins are a celebration of fresh ingredients and inventive flavors. From the addition of raw pistachios to the infusion of homemade lemon sugar, every element contributes to a delightful culinary experience. Make these muffins a regular feature in your morning routine and savor the citrusy goodness with every bite.
Lemon Sugar Pistachio Persimmon Muffins
Ingredients
Muffins:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup lemon sugar divided
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp lemon extract
- 1/2 cup chopped raw pistachios
- 1/2 cup chopped fresh ripe persimmon
Topping:
- 1/3 cup lemon sugar
- 2 teaspoons lemon zest
Instructions
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Preheat oven to 350ºF.
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Grease and flour a 12 cup muffin tin.
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Whisk together the flour, baking powder, and, salt. Set aside.
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In a separate bowl, whisk together the milk, olive oil, egg, sugar, and extract.
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Stir in the dry ingredients.
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Fold in the pistachios and persimmon.
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Divide the batter evenly in the prepared muffin tin.
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Whisk together the lemon zest and lemon sugar
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Sprinkle over the muffin tops.
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Bake for 25 minutes or until a knife inserted comes out clean.
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Transfer to a wire rack, to cool.
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Serve when still slightly warm.
Like these Lemon Pistachio Persimmon Muffins? Also, check out some of these recipes:
SUNKEN SUGAR PLUM CAKE
PERSIMMON WALNUT MARZIPAN STOLLEN
