Chewy and Sweet Persimmon Cream Cheese Muffins
Chewy and Sweet Persimmon Cream Cheese Muffins
A Unique K-Afternoon Tea Experience with Dried Persimmons
Indulge in the delightful combination of chewy dried persimmons and creamy, smooth cream cheese! Are you curious whether you’ll fall for the charm of dried persimmon treats or the sweet delight of persimmon cream cheese muffins? Watch the video on SSG.COM to find out and cast your vote for your favorite recipe! 〈SSG.COM Minji’s Shopping Cart – Dried Persimmons & K-Desserts Special〉 Watch the video on SSG.com, leave a comment with your favorite recipe, and receive 1,000 SSG Money. Don’t miss the special live event on February 16th (Thursday) at 11 AM on SSGLIVE, featuring Master Seon Won-gyu’s dried persimmons! Get them at up to 73% off for the first 1,000 customers, and you could also win SSG Money and a 30,000 KRW Shinsegae gift certificate. Hurry and create your own trendy K-home cafe with ingredients from SSG.COM!
Cream Cheese Dried Persimmon Filling- 6 Semi-dried persimmons
- 130g Cream cheese
- 80g Chopped walnuts
- Pinch of salt
- 30g Corn syrup
Chewy Persimmon Muffin Batter- 4 Dried persimmons
- 140g Cake flour
- 90g Softened butter
- 1 Room-temperature egg
- 80g Sugar
- 3g Baking powder
- 1g Salt
- 60g Milk
- 1 tsp Vanilla extract
Muffin Cream Cheese Icing- 100g Cold cream cheese
- 60g Cold heavy cream
- 20g Powdered sugar, sifted
- 4 Dried persimmons
- 140g Cake flour
- 90g Softened butter
- 1 Room-temperature egg
- 80g Sugar
- 3g Baking powder
- 1g Salt
- 60g Milk
- 1 tsp Vanilla extract
Muffin Cream Cheese Icing- 100g Cold cream cheese
- 60g Cold heavy cream
- 20g Powdered sugar, sifted
Cooking Instructions
Step 1
First, let’s make the ‘Cream Cheese Dried Persimmon Filling’. Remove the stems from the dried persimmons and carefully slice them open to scoop out the flesh.
Step 2
In a bowl, combine the scooped persimmon flesh, cream cheese, finely chopped walnuts, and a pinch of salt. Mix well to create the filling.
Step 3
Carefully stuff the prepared dried persimmons with the walnut cream cheese mixture.
Step 4
Seal the persimmons neatly. You can then place a pumpkin seed at the stem end for a decorative touch, completing your charming dried persimmon treats.
Step 5
Now, it’s time to make the ‘Persimmon Muffins’. Take 4 dried persimmons: finely chop 2 of them after removing the pits, and cut the remaining 2 into three equal pieces each.
Step 6
Using an electric mixer or a whisk, cream the softened butter until it’s smooth and fluffy. This step is crucial for a tender muffin texture.
Step 7
Gradually add the sugar to the creamed butter in three additions, beating well after each addition. Include the salt at this stage to balance the sweetness.
Step 8
Once the butter and sugar are well combined, add the room-temperature egg in three installments, beating thoroughly after each addition. Stir in the vanilla extract to enhance the flavor and mask any eggy aroma.
Step 9
When the butter and egg mixture is smooth and emulsified, gently fold in the sifted cake flour and baking powder using a spatula. Mix just until no dry streaks remain to avoid overmixing, which can lead to tough muffins.
Step 10
Add the warm milk to the batter in three stages, mixing gently after each addition. This will help achieve a smooth and moist muffin batter consistency.
Step 11
Finally, fold in the finely chopped persimmons, mixing lightly to distribute them evenly throughout the batter. Enjoy the chewy surprise within your muffins!
Step 12
Spoon the muffin batter into prepared muffin liners, filling each cup about 80% full. This allows room for the muffins to rise during baking.
Step 13
Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 14
Once baked, carefully remove the muffins from the tin and let them cool completely on a wire rack. Trying to frost them while warm can cause the icing to melt.
Step 15
While the muffins are cooling, prepare the ‘Cream Cheese Icing’. Beat the cold cream cheese, cold heavy cream, and sifted powdered sugar in a bowl until smooth and creamy.
Step 16
Once the muffins are completely cool, generously top each one with the cream cheese icing. Garnish with the reserved three-piece persimmon pieces. Your delicious and chewy persimmon cream cheese muffins are ready to be enjoyed!
