It was one of those glorious mornings that just begged for something comforting—something warm, fragrant, and made with love. Enter these Apple and Persimmon Cinnamon Muffins.

The aroma of apples, persimmons, and cinnamon baking in the oven filled my kitchen like a cozy hug. Can you imagine a better scent to start your day?

With Sting’s Berlin concert from 2010 playing softly in the background and a spatula in hand, I felt ready to rock and roll!

There’s something about music and baking that feels so peaceful and grounding, and Sting’s voice only made the experience sweeter.

Lately, I’ve been feeling a little under the weather. Maybe it’s the confusing shifts in temperature or just the wear and tear of busy days.

Weekdays are a whirlwind of work, and even weekends rarely slow down. But when Sunday morning rolls around, I try to carve out a little time to recharge—to snuggle under my comforter, read a book, or watch something lighthearted on TV.

This morning, though, was different. I woke up with a smile, energized by a lovely dream I could barely remember but still felt in my bones. I wanted to make something special for my kids—a happy Sunday breakfast they’d remember.

As I sipped my coffee and moved around the kitchen, my daughter, Anna, came up and hugged me. That small gesture meant the world to me.

There’s something about an affectionate hug from your child that melts away every worry. It’s moments like these that remind me how grateful I am for my kids.

They’re growing into thoughtful, kind young adults, and it makes me feel like I’ve done something right.

But back to the muffins…

These Apple and Persimmon Cinnamon Muffins are everything you want in a fall treat: soft, flavorful, and perfectly spiced.

Of course, you can enjoy them any time of the year, but there’s something about using fresh, in-season apples and persimmons that makes them extra special.

They’re ideal for breakfast, a quick snack, or even brunch. And with the holidays just around the corner, these muffins would make a delightful edible gift—wrap them up in a little box or a festive bag, and you’re sure to brighten someone’s day.

So, if you’re looking for something comforting to bake, I hope you’ll give these muffins a try. They’re simple, satisfying, and full of seasonal goodness. From my kitchen to yours, happy baking!

If you do make these muffins, please tag me on Instagram. @sandraseasycooking. Thank you so much in advance!

Recipes you might like:

• Gluten-Free Banana Cocoa Muffins
• Gluten-Free Corn Muffins with Scallions
• Breakfast Brioche Bread Pudding

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Yield: Makes 10 Muffins

Apple and Persimmon Cinnamon Muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Warm, tasty and easy recipe for muffins.

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Ingredients

Dry Ingredients:

• 1.5 cups all-purpose flour (190 g)
• 1/2 cup pecan flour (50 g)
• 1/3 cup regular sugar (67 g)
• 1 tsp baking powder (4 g)
• 1 tsp baking soda (5 g)
• 2 tsp ground cinnamon (5 g)
• 1/2 tsp salt (3 g)

Wet Ingredients:

• 1 egg
• 1/2 cup milk (or water) (120 ml)
• 1/4 cup plain yogurt (60 g)
• 2 persimmons, peeled and finely chopped (Approx. 250 g total)
• 2 Granny Smith apples, peeled, cored, and finely chopped (Approx. 300 g total)
• 1/2 tsp. lemon juice (2.5ml)
• 2 tbsp olive oil (30 ml)

Topping:

• 1/4 cup packed brown sugar (50 g)
• 1/2 tbsp ground cinnamon (4 g)

Instructions

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with paper liners or lightly grease it.

Prepare the Dry Ingredients:

1. In a large mixing bowl, combine the all-purpose flour, brown, regular sugar, baking powder, baking soda, 2 tsp of ground cinnamon, and salt.
2. Whisk until evenly mixed.

Mix the Wet Ingredients:

1. In a separate bowl, beat the egg. Add milk (or water) and olive oil, whisking to combine.

Incorporate the Fruits:

1. Add lemon juice to the fruit first, and stir. Sprinkle a bit of flour over the chopped persimmons and apples, then add pecan flour (aka processed pecans) mix it to coat, then combine it with the rest dry ingredients.
2. Stir until the fruit is evenly coated.

Combine Wet and Dry Ingredients:

1. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
2. Be careful not to overmix; the batter should be slightly lumpy.

Prepare the Topping:

1. In a small bowl, mix the brown sugar and 1/2 tbsp ground cinnamon.

Fill the Muffin Tin:

1. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. I usually use a 1/3 measuring cup as a general measuring. I end up with 10 regular muffins.
2. Sprinkle the brown sugar and cinnamon mixture over the top of each muffin.

Bake the Muffins:

1. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:

1. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
2. Then transfer them to a wire rack to cool completely.

Notes

Can you use gluten-free flour? Yes!

Just make sure to check on the ingredients. If your gluten-free flour has baking soda, baking powder, or salt, omit it here then so you don't add double the amount.

Can you use Stevia? Yes, however, do check how much is enough to please your taste buds.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 310mgCarbohydrates: 47gNet Carbohydrates: 43gFiber: 4gSugar: 19gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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