Persimmon Muffins

Name: Persimmon Muffins
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

14 ingredients

9 steps

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

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