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Lemon Pistachio Persimmon Muffins

Lemon Sugar Pistachio Persimmon Muffins

Course Breakfast, Snack
Cuisine American
Keyword lemon pistachio muffins, Lemon sugar, muffins recipe, persimmon lemon muffins, persimmon muffins, persimmon recipes, pistachio muffins, pistachio persimmon muffins
Prep Time 15 minutes
Cook Time 25 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

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

  1. Preheat oven to 350ºF.

  2. Grease and flour a 12 cup muffin tin.

  3. Whisk together the flour, baking powder, and, salt. Set aside.

  4. In a separate bowl, whisk together the milk, olive oil, egg, sugar, and extract.

  5. Stir in the dry ingredients.

  6. Fold in the pistachios and persimmon.

  7. Divide the batter evenly in the prepared muffin tin.

  8. Whisk together the lemon zest and lemon sugar

  9. Sprinkle over the muffin tops.

  10. Bake for 25 minutes or until a knife inserted comes out clean.

  11. Transfer to a wire rack, to cool.

  12. Serve when still slightly warm.