Preheat oven to 350ºF.
Grease and flour a 12 cup muffin tin.
Whisk together the flour, baking powder, and, salt. Set aside.
In a separate bowl, whisk together the milk, olive oil, egg, sugar, and extract.
Stir in the dry ingredients.
Fold in the pistachios and persimmon.
Divide the batter evenly in the prepared muffin tin.
Whisk together the lemon zest and lemon sugar
Sprinkle over the muffin tops.
Bake for 25 minutes or until a knife inserted comes out clean.
Transfer to a wire rack, to cool.
Serve when still slightly warm.