Lemon pairs with ripe persimmon for flavorful muffins

This muffin is a crossover treat, combining a late fall fruit with the first fruit of winter.

My homegrown Fuyu persimmons are finally at that super-ripe, sack-full-of-jelly stage needed for baked goods – just in time for my first ripe lemons of citrus season.

Put together, these two fruits complement each other – especially with the luscious fresh lemon glaze. Studded with chopped dates (or raisins), these moist muffins are sweet enough without the topping, too. They’re perfect for on-the-go breakfast or a mid-afternoon snack. With the glaze, they also can be a dessert.

As with all muffins, stir the wet ingredients into the flour mixture just enough to moisten; otherwise, the muffins can be tough.

Lemon-persimmon muffins with lemon glaze

Makes 12 muffins

Ingredients:

2/3 cup persimmon pulp, pureed

1 tablespoon lemon juice

½ teaspoon baking soda

1-1/2 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground cloves

½ cup chopped dates or raisins (optional)

1 large egg

½ cup sugar

1/2 cup milk

¼ cup (½ stick) butter, melted and cooled

1 tablespoon lemon zest, grated

For glaze:

1 tablespoon butter

Juice of ½ lemon (about 2 tablespoons)

Zest from ½ lemon (about 1 tablespoon)

1 cup powdered sugar, sifted

Instructions:

Preheat the oven to 400 degrees F.

Prepare muffin tin; either grease cups or line with paper or silicone liners.

In a bowl or large mixing cup, combine persimmon pulp with lemon juice. Stir in baking soda. Set aside.

In a large bowl, sift together flour, salt, baking powder, cinnamon, nutmeg and cloves. Stir in chopped dates or raisins, if desired. Set aside.

In another bowl, lightly beat egg with a fork. Add sugar, then milk. Fold in melted butter. Stir in 1 tablespoon lemon zest, then persimmon pulp-lemon juice mixture.

Add persimmon mixture all at once to flour mixture, stirring just enough to moisten flour. Batter will be lumpy.

Spoon batter into prepared muffin cups, about two-thirds full. Bake at 400 degrees about 15 to 20 minutes until muffin tops are golden and a toothpick inserted near the center comes out clean.

Remove muffins from the oven and let cool on a rack.

Prepare glaze: In a small saucepan over medium heat, melt butter. Add lemon juice and zest. Remove from heat and add sifted powdered sugar. Beat by hand until smooth and desired consistency. Add a little more lemon juice to thin if needed.

Glaze muffins, if desired. Store covered and refrigerated.