Persimmon Muffins Recipe

Name: Persimmon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food); 1 1/2 cups all-purpose flour; 2/3 cup whole-wheat flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 3/4 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1 teaspoon finely grated lemon zest; 2 large eggs plus 1 egg white; 10 tablespoons unsalted butter, melted, or vegetable oil; 2/3 cup plain yogurt or sour cream; Turbinado sugar, for topping

Servings: persons

2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
2 large eggs plus 1 egg white
10 tablespoons unsalted butter, melted, or vegetable oil
2/3 cup plain yogurt or sour cream
Turbinado sugar, for topping

1
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners.
2
Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
3
Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl.
4
Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl.
5
Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).
6
Divide the batter among the muffin cups, filling each three-quarters of the way.
7
Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins.
8
Cool slightly in the pan, then transfer the muffins to a rack.
9
Photograph by Anna Williams

915

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food), 1 1/2 cups all-purpose flour, 2/3 cup whole-wheat flour, 1 cup granulated sugar, and more.

Yes, Persimmon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Muffins

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