Here is a recipe for Persimmon Muffins – perfect if you have a few very soft ones hanging out in your fridge or freezer that you just weren’t sure how to use. With ginger and cinnamon, it’s a perfect taste of fall. You could also try the same recipe with a combination of pumpkin and apple puree.
I also really like using plain yogurt in recipes, make sure to buy the whole milk type.
Recipe testing notes: This recipe made 24 muffins that are the regular/smallish size. I reduced the sugar as noted below and added walnuts. If you do use coconut oil, make sure your other ingredients like yogurt and persimmons are at room temp and not refrigerator-cold, or it will solidify your coconut oil and make it hard to mix well.
2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food) – I measured out about 1 1/4 cups puree that was made ahead)
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
1 cup granulated sugar – I reduced to 3/4 cup
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger – I used 1 tsp
3/4 teaspoon ground cinnamon – I used 1 tsp
1 teaspoon finely grated lemon zest (didn’t have it, but it would probably be a tasty addition)
2 large eggs plus 1 egg white – I used three small eggs, or 2 large ones would probably be sufficient
10 tablespoons unsalted butter, melted, or vegetable oil – I used coconut oil, just over 1/2 cup
Turbinado sugar, for topping (I didn’t do this)
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.