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Egg Free Persimmon Muffins

An easy recipe for making simple, light and egg free persimmon muffins that are made with Fuyu persimmons and candied ginger.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Snack
Cuisine global vegetarian
Servings 12 muffins


  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 lime/ lemon zest of
  • 1 cup chopped Fuyu persimmons about 2 persimmons
  • 1/4 cup chopped candied ginger
  • 2/3 cup milk
  • 1/4 cup plain thick yogurt
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 1 1/2 tsp lime/ lemon juice
  • Granulated sugar for sprinkling


  • In a large mixing bowl, lightly whisk together all the dry ingredients – flour, sugar, baking powder, baking soda, salt and the lime zest. Keep about a small handful of the chopped Fuyu persimmons aside. Mix in the rest and the candied ginger into the flour mixture. This should ensure that the fruit doesn’t sink to the bottom of the muffins.
  • In another bowl, lightly whisk together the wet ingredients – milk, yogurt, oil, vanilla extract and lime juice.
  • Make a well in the bowl with the dry ingredients. Pour the wet mixture into this and fold together to mix. Do not over mix. A few traces of flour is acceptable. Over mixing will result in tough textured muffins.
  • Scoop out the batter into paper muffin cups or trays. They should be just about three quarters full. Sprinkle a few pieces of of the reserved chopped persimmon on each muffin.
  • Bake them at 180C (350F) for about 30 minutes until light golden brown and a taster inserted into the middle of the muffins comes out clean. Cool on a rack before serving.