Apple and Persimmon Cinnamon Muffins {Recipe}

Apple and Persimmon Cinnamon Muffins {Recipe}

Sting in my ears, Berlin concert 2010, and spatula in my hands. It’s one of those mornings that was calling for something comforting such as these muffins. The aroma of baked muffins wrapped my kitchen with apples, persimmon and cinnamon. I must say it’s rather soothing and calming feeling, plus Sting makes it that much more enjoyable. 

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Lately, I’ve been under the weather… Maybe it’s just the weather that is confusing our body. I over-work myself during a week, and when the weekend comes I just want to snuggle under my blanket and read, or watch TV. This morning I woke up with a smile on my face –had a pleasant dream, full of energy and ready to give my kids happy Sunday breakfast, while I sip on my coffee. You can’t really ask for a better morning, right?! 
My daughter, Anna hugged me and that meant the world to me. 

Back to muffins… They are soft, delicious and perfect for the Fall season. Now that persimmons and apples are in season, please give it a try. 

Apple and Persimmon Cinnamon Muffins 
Makes 10-12 Muffins 

  • 1.5 cups all-purpose flour
  • 1/2 cup Oats
  • 2 tbsp. Flaxseeds 
  • 1/3 cup Brown sugar
  • 3 tsp. Baking powder
  • 2 tsp ground cinnamon 
  • 1/2 tsp. Salt
  • 1 egg
  • 1/2 cup Water 
  • 2 Persimmons, peeled and finely chopped 
  • 1 Apple, peeled, cored, and finely chopped
  • 2 tablespoons butter, melted + for greasing or 2 tbsp. Olive oil 
  • 1/4 cup packed brown sugar
  • 1/2 tbsp. Ground Cinnamon


Apple and Persimmon Cinnamon Muffins {Recipe}


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a bowl, combine all-purpose flour, Oats, Flaxseeds, sugar, baking powder, cinnamon, and the salt; set aside
  3. Peel and core persimmons and apple, then finely chop. Add chopped persimmons, apple, butter and an egg to flour mixture, mix to coat fruit, then add water; stir just until well combined.
  4. Using ice cream scoop, scoop into greased muffin tin, filling each cup about 2/3. Mix brown sugar, and cinnamon to make the topping; sprinkle over muffins.
  5. Bake about 20 minutes; let them rest for 5 minutes in the muffin tin, then remove and serve. 
Apple and Persimmon Cinnamon Muffins {Recipe}
Wishing you a great week ahead! 
Your friend,

Sandra’s Easy Cooking by is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at Permissions beyond the scope of this license. For permissions email owner at

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