Persimmon Muffins

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
12 regular muffins or 48 mini muffins
Level:
Easy

NUTRITION INFO
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
Directions
  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.

  • Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. 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. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).

  • Divide the batter among the muffin cups, filling each three-quarters of the way. 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. Cool slightly in the pan, then transfer the muffins to a rack.

  • Photograph by Anna Williams


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