Persimmon Muffins
- Level: Easy
- Yield: 12 regular muffins or 48 mini muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 282 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 6.5 grams
- Cholesterol
- 57 milligrams
- Sodium
- 313 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 23 grams
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
2 to 3 very ripe Fuyu or Hachiya 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.