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Persimmon Muffins


  • 2 to 3 very ripe persimmons (Hachiyas are best)
  • 1 1/2 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 cup granulated sugar
  • 1 1/2 tspĀ baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1 tsp finely grated lemon zest
  • 2 large eggs plus 1 egg white
  • 10 TbspĀ unsalted butter, melted, or vegetable oil
  • 2/3 cup plain yogurt or sour cream
  • Turbinado sugar, for topping


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

Combine 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), eggs, egg white, melted butter and yogurt in a small bowl. Add wet ingredients to dry ingredients and stir until just combined (it's fine if the batter is lumpy).

Divide 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.

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