| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 12 regular muffins or 48 mini muffins |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Good flavor but they took longer to bake and didn’t dome while baking. I would make these again but I would reduce the butter/oil amount as they seem greasy and too much oil will affect the rise anyways.
Super moist, pudding-like and buttery yummy! Too much batter for 12 full muffins. (More like 14). After 24 min at 325 convection, Centers sunk upon cooling so next time I would prob bake a little longer, add more spices for extra kick and walnuts for texture.
Very good recipe for the muffins turned out tender and delicious with great consistency!. I would 11/10 make this again. This would also be a great base recipient to try with flavorful accents – using dried cranberry slices, crystallized ginger pieces as a fantastic holiday add-in. Or generously spicing the batch and topping with roasted walnut pieces or candied pecan pieces for a excellent and very attractive holiday offering.
Baked for about 35-40 minutes .took longer than stated time. Added approx 1 cup raisins. Would consider nuts as well next time as well as maybe oats. I also added cloves and went a bit heavier on the spice ( ginger and cinnamon ) only had 1/4 sour cream left in container so added 1/4 c butter milk and 1/4 cup more puree to compensate for moisture. Worked out fine. Would make again. Yummy!
Did not cook in the aloted amount of time. Normaly i bake muffins at 400 and they would be done by now.
Simply yummy!
We didn’t have yogurt so I substituted coconut milk. They were delicious!
can someone please help me our class thinks we have found some wild persimmons on a tree on our school campus so can someone send me a picture of what a wild persimmon looks like for real
These were wonderful! I did change it a bit, I added crystallized ginger, and walnuts, ground cloves, and used just one stick of butter. Thank you for a lovely breakfast treat!
YUM! I didn’t have ginger, so I used ground cloves instead. I also added a couple of tablespoons of bran flakes. The recipe turned out moist muffins that all the boys loved!