Recipe courtesy of Food Network Kitchen
Save Recipe Print
Persimmon Muffins
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
12 regular muffins or 48 mini muffins
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
12 regular muffins or 48 mini muffins
Level:
Easy

Nutrition Info

Healthy

Ingredients

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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Prosciutto Persimmons

Recipe courtesy of Food Network Kitchen

Persimmon Spice Cookies

Recipe courtesy of Food Network Kitchen

California Poached Persimmons

Recipe courtesy of Sara Moulton

Persimmon Pudding with Hard Sauce

Recipe courtesy of Ellen Wright

Thai-Style Rice Crackers with Persimmon Sambal

Recipe courtesy of Ponzu

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories