Kaki (Sharon) muffins appeared one weekend when I found very ripe fruits at the market. They are not always available, but when I catch them, I make these muffins a few times each season. The fruits need to be soft; otherwise, they won't taste good even in dessert. The muffins come out slightly moist and fragrant, with a texture that pairs well with hazelnuts.
Quick Info
Total Time: about 50 minutes
Preparation Time: 20 minutes
Baking Time: 30 minutes
Servings: 8-10 muffins, depending on the mold used
Difficulty: easy
Recipe Type: breakfast, snack, quick dessert
Ingredients
2 kaki fruits (very ripe, soft)
40 g soft butter
100 g sugar
1 egg
100 ml milk
1/2 teaspoon baking powder
3 tablespoons flour
1/2 teaspoon cinnamon
40 g ground hazelnuts
1 tablespoon lemon juice
a pinch of salt
Preparation Method
1. Prepare the kaki fruits. Wash them, cut them in half, and scoop out the pulp with a teaspoon. The pulp should be mashed well with a blender or fork if they are soft enough.
2. Separate the egg. Place the yolk in a large bowl and the egg white in a small bowl.
3. In the bowl with the yolk, add the soft butter and sugar. Mix until you obtain a smooth cream.
4. Add the mashed kaki pulp and milk to the butter and sugar cream. Stir until fully incorporated.
5. In a separate bowl, mix the flour with the baking powder and cinnamon. Gradually incorporate it into the liquid mixture, using gentle movements.
6. Add the ground hazelnuts and briefly mix.
7. To the reserved egg white, add a pinch of salt and lemon juice. Beat with a mixer or whisk until it becomes frothy.
8. Fold the beaten egg white into the mixture using slow movements from bottom to top with a spoon or spatula.
9. Preheat the oven to 180°C. Prepare the muffin molds (line them or use special paper).
10. Fill the molds three-quarters full with the obtained mixture. The muffins will rise while baking.
11. Bake the muffins for 30 minutes. Do not open the oven in the first 20 minutes.
12. Remove them from the oven, let them cool in the molds for 10 minutes, then transfer to a wire rack.
13. Once cooled, sprinkle a little powdered sugar on top (optional).
Why I make the recipe often
It's quick to make and a good way to use very ripe kaki fruits. It's the recipe I return to when I want something simple and a bit different from regular muffins. The fruit's taste is subtle, and the hazelnuts add a bit of texture.
Tips and Variations
Tips
If the fruits are not completely soft, do not use them. The muffins will turn out bland or slightly astringent.
The hazelnuts can be coarsely ground if you want to feel small pieces in the batter.
Using butter at room temperature is important for the mixture with sugar to come together quickly and without lumps.
Substitutions
You can replace hazelnuts with walnuts, but the final taste will be slightly different.
If you don't have lemon, you can skip it, but it helps with the egg white texture and adds a touch of freshness.
Variations
If you want, you can add raisins or a few drops of vanilla extract.
They can also be made without cinnamon, but I think its aroma ties them together well.
Serving Ideas
I serve them plain, with coffee or tea, without any additions. They are also good for packing.
If you want them to be dessert, a teaspoon of cold yogurt on the side goes well.
The powdered sugar at the end is not mandatory, but it makes the muffins look better.
Frequently Asked Questions
1. Can I use another type of fruit instead of kaki?
I do not recommend it. Kaki has a specific texture and sweetness. Other soft fruits behave differently and can ruin the balance of the recipe.
2. I don't have hazelnuts. Can I make the muffins without them?
Yes, but the texture will be less interesting. You can use ground walnuts, but it won't have the same taste.
3. Can I double the quantity for more muffins?
Yes, but the mixing time will also increase proportionally, and be careful not to fill the molds more than three-quarters full.
4. Can they be made with melted butter instead of soft butter?
They can be made, but the texture will be a bit denser. Ideally, you should use soft butter, not melted.
5. How ripe should the kaki fruits be?
They should be very ripe, almost gelatinous. If they are hard or slightly astringent, do not use them.
Nutritional Values
Estimated per muffin (out of 10):
Calories: approx. 110-120 kcal
Protein: 2-3 g
Fat: 4-5 g
Carbohydrates: 18-20 g
Fiber: 1-2 g
The values are approximate and vary depending on the size of the fruits and muffins. The muffins contain quite a bit of sugar, but also fiber and vitamins from the fruits and hazelnuts.
Storage and Reheating
The muffins can be stored for 1-2 days at room temperature in a closed container. They become more moist after a day but do not dry out quickly. I do not recommend freezing – the texture will not be the same after thawing. They can be warmed for a few seconds in the microwave if you want them soft again. If there are too many, it’s better to share them while they are fresh.
Quick Info
Total Time: about 50 minutes
Preparation Time: 20 minutes
Baking Time: 30 minutes
Servings: 8-10 muffins, depending on the mold used
Difficulty: easy
Recipe Type: breakfast, snack, quick dessert
Ingredients
2 kaki fruits (very ripe, soft)
40 g soft butter
100 g sugar
1 egg
100 ml milk
1/2 teaspoon baking powder
3 tablespoons flour
1/2 teaspoon cinnamon
40 g ground hazelnuts
1 tablespoon lemon juice
a pinch of salt
Preparation Method
1. Prepare the kaki fruits. Wash them, cut them in half, and scoop out the pulp with a teaspoon. The pulp should be mashed well with a blender or fork if they are soft enough.
2. Separate the egg. Place the yolk in a large bowl and the egg white in a small bowl.
3. In the bowl with the yolk, add the soft butter and sugar. Mix until you obtain a smooth cream.
4. Add the mashed kaki pulp and milk to the butter and sugar cream. Stir until fully incorporated.
5. In a separate bowl, mix the flour with the baking powder and cinnamon. Gradually incorporate it into the liquid mixture, using gentle movements.
6. Add the ground hazelnuts and briefly mix.
7. To the reserved egg white, add a pinch of salt and lemon juice. Beat with a mixer or whisk until it becomes frothy.
8. Fold the beaten egg white into the mixture using slow movements from bottom to top with a spoon or spatula.
9. Preheat the oven to 180°C. Prepare the muffin molds (line them or use special paper).
10. Fill the molds three-quarters full with the obtained mixture. The muffins will rise while baking.
11. Bake the muffins for 30 minutes. Do not open the oven in the first 20 minutes.
12. Remove them from the oven, let them cool in the molds for 10 minutes, then transfer to a wire rack.
13. Once cooled, sprinkle a little powdered sugar on top (optional).
Why I make the recipe often
It's quick to make and a good way to use very ripe kaki fruits. It's the recipe I return to when I want something simple and a bit different from regular muffins. The fruit's taste is subtle, and the hazelnuts add a bit of texture.
Tips and Variations
Tips
If the fruits are not completely soft, do not use them. The muffins will turn out bland or slightly astringent.
The hazelnuts can be coarsely ground if you want to feel small pieces in the batter.
Using butter at room temperature is important for the mixture with sugar to come together quickly and without lumps.
Substitutions
You can replace hazelnuts with walnuts, but the final taste will be slightly different.
If you don't have lemon, you can skip it, but it helps with the egg white texture and adds a touch of freshness.
Variations
If you want, you can add raisins or a few drops of vanilla extract.
They can also be made without cinnamon, but I think its aroma ties them together well.
Serving Ideas
I serve them plain, with coffee or tea, without any additions. They are also good for packing.
If you want them to be dessert, a teaspoon of cold yogurt on the side goes well.
The powdered sugar at the end is not mandatory, but it makes the muffins look better.
Frequently Asked Questions
1. Can I use another type of fruit instead of kaki?
I do not recommend it. Kaki has a specific texture and sweetness. Other soft fruits behave differently and can ruin the balance of the recipe.
2. I don't have hazelnuts. Can I make the muffins without them?
Yes, but the texture will be less interesting. You can use ground walnuts, but it won't have the same taste.
3. Can I double the quantity for more muffins?
Yes, but the mixing time will also increase proportionally, and be careful not to fill the molds more than three-quarters full.
4. Can they be made with melted butter instead of soft butter?
They can be made, but the texture will be a bit denser. Ideally, you should use soft butter, not melted.
5. How ripe should the kaki fruits be?
They should be very ripe, almost gelatinous. If they are hard or slightly astringent, do not use them.
Nutritional Values
Estimated per muffin (out of 10):
Calories: approx. 110-120 kcal
Protein: 2-3 g
Fat: 4-5 g
Carbohydrates: 18-20 g
Fiber: 1-2 g
The values are approximate and vary depending on the size of the fruits and muffins. The muffins contain quite a bit of sugar, but also fiber and vitamins from the fruits and hazelnuts.
Storage and Reheating
The muffins can be stored for 1-2 days at room temperature in a closed container. They become more moist after a day but do not dry out quickly. I do not recommend freezing – the texture will not be the same after thawing. They can be warmed for a few seconds in the microwave if you want them soft again. If there are too many, it’s better to share them while they are fresh.