Tuesday, February 11, 2014
Persimmon Vanilla Muffins with Streusel
Baking muffins has become part of my routine, my comfort, my joy. My love for muffins has always burned, but previously, it was at a low and steady temperature.
Now it has burst into all-consuming flames, and I am unable to stop myself from heading to the kitchen, whisking together some dry ingredients, mixing the wet ones, then gently combining the two and filling up those eagerly awaiting cups in the muffin tin.
I can't quite put my finger on the reason why this passion has become an engulfing one. But I find myself taking refuge, needing refuge, in the hypnotic motions required to make a muffin. And then there is the subsequent free falling into the delightful, delicious arms of the muffin waiting to catch my feelings once they have cooled after baking. I also know that once I find out that the muffins have all been consumed, I become anxious. Jittery, really. At which point it becomes evident that muffins desperately need to be made again. And so it goes.
99.9% of the time, the muffins that get made have chocolate chips in them. Banana muffins with chocolate chips. Orange muffins with chocolate chips. Pumpkin muffins with chocolate chips.
This time, I strayed just a bit in my muffin making. No chocolate. And a topping was added. Chopped up persimmon in a vanilla-kissed baked good and topped with some crunchy streusel.
These muffins were a diversion from the usual routine that has marked so many of recent days. Yet my passion for the stuff has grown even hotter.
Want some more information about this most wonderful winter produce - the persimmon? Check out this article from Cooking Light!
1 vanilla bean, scraped
1 teaspoon cinnamon
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 egg, beaten
1/2 cup buttermilk
2 teaspoons vanilla extract
1/2 cup dark brown sugar
1/2 cup canola oil
2 cups chopped persimmons
1/4 cup flour
1/2 cup dark brown sugar
4 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/4 cup finely chopped pecans
pinch kosher salt
Heat oven to 350.
In a bowl, whisk together the vanilla bean caviar, cinnamon, flour, baking powder, baking soda, and salt.
In another bowl, stir together the egg, buttermilk, brown sugar, oil, and vanilla extract.
Gently stir the dry ingredients into the wet ingredients, being careful not to overmix. Stir in the persimmon pieces.
To make the streusel topping, pulse flour, sugar, butter, cinnamon, and almonds in food processor.
Prepare a muffin tin with baking spray or with liners. Divide the batter amongst the cups. Divide the streusel topping amongst the batter.
Bake for 2-30 minutes, until golden brown and a cake tester comes out clean.