I reworked Ginger Persimmon Scone Muffins into a bright take on Persimmon Muffins that tucks crystallized ginger and a persimmon ribbon into each portion.

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These Ginger Persimmon Scone Muffins surprised me, I kept expecting a simple sweet treat but there’s a cheeky edge to them. Ripe persimmon pulp brings a silky, almost jammy note, and little bits of crystallized ginger pop with a candied heat that makes you look twice.

They’re crumbly but not dry, and somehow they read like a bakery secret that refuses to behave. I call them Persimmon Muffins, even though they sit somewhere between scone and muffin.

Try one and you’ll find something that’s familiar but also kind of defiantly new.

Ingredients

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All-purpose flour: Gives structure and carbs, not much fiber, so the scone holds together, dense, comforting.
Granulated sugar: Sweetens, boosts browning, pure carbs, not wholesome but it’s tasty and really needed.
Unsalted butter: Adds richness, fat, flaky crumb, gives flavor and tender texture, helps brown beautifully.
Persimmon pulp: Sweet, lightly floral fruit, adds moisture, vitamins and fiber, natural sweetness, soft and bright.
Buttermilk: Adds tang, activates baking soda for lift, keeps muffins moist, slight acidity, tenderizes.
Ground ginger: Warm spice, a little heat, antioxidants, aromatic, balances fruit sweetness, brightens, subtle kick.
Crystallized ginger: Chewy sweet-spicy bits, concentrated ginger flavor, sugary but adds zippy texture and bold pops.

Ingredient Quantities

2 1/4 cups (about 280 g) all purpose flour

1/3 cup (65 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground ginger

6 tablespoons (85 g) unsalted butter, very cold, cut into cubes

1 cup (about 250 g) ripe persimmon pulp mashed smooth

1 large egg, lightly beaten

1/2 cup (120 ml) buttermilk

1 teaspoon vanilla extract

1/2 cup (about 75 g) chopped crystallized or candied ginger

2 tablespoons coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 400°F (200°C) and grease or line a 12-cup muffin tin, and set aside — really cold butter gives the best texture so keep it in the fridge until you need it.

2. In a large bowl whisk together 2 1/4 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground ginger.

3. Cut 6 tablespoons very cold unsalted butter, cut into cubes, into the flour mixture until it resembles coarse crumbs with some pea-sized bits; you can use a pastry cutter, two knives, or pulse in a food processor.

4. In another bowl stir 1 cup ripe persimmon pulp (mashed smooth) with 1 large lightly beaten egg, 1/2 cup buttermilk and 1 teaspoon vanilla extract until blended.

5. Make a well in the dry ingredients and pour in the persimmon mixture, folding gently with a spatula until just combined; the batter should be shaggy and a little lumpy, do not overmix or the scones’ll get tough.

6. Fold in 1/2 cup chopped crystallized or candied ginger, scraping the bowl so everything is evenly distributed.

7. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 to almost full for a nice domed top; sprinkle the tops with 2 tablespoons coarse sugar if you want sparkle and crunch.

8. Bake 18 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean or with just a few crumbs.

9. Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to finish cooling; they’re best warm or within a day, but you can freeze cooled muffins for up to 3 months.

Equipment Needed

1. 12-cup muffin tin (greased or lined with paper liners)
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups, measuring spoons, and a kitchen scale if you want extra accuracy
4. Whisk and a rubber spatula for folding the batter
5. Pastry cutter or food processor, or just two knives to cut the very cold butter into the flour
6. Knife and cutting board for cubing butter and chopping candied ginger
7. Ice cream scoop or large spoon to portion the batter evenly into the cups
8. Wire cooling rack and oven mitts for safe handling and cooling

FAQ

What kind of persimmons should I use? Hachiya persimmons are best because they must be very soft and pudding like to give the right sweet, silky pulp. Fuyu can work if you puree very ripe ones, but they are firmer and less sweet so the texture and flavor will change.

How do I know a persimmon is ripe enough? A ripe Hachiya will feel almost liquid inside, the skin may look wrinkly and it will jiggle when you move it. If it's still firm it will be bitter, don't use it yet.

Can I substitute buttermilk? Yes, make a quick buttermilk by adding 1 tablespoon white vinegar or lemon juice to a cup of milk and let sit 5 minutes. Plain yogurt thinned with a little milk also works.

My muffins came out dense or soggy in the middle, what went wrong? Common causes: overmixing the batter, too-wet persimmon pulp, underbaking, or old baking powder. Mix only until just combined, drain or squeeze excess liquid from very juicy pulp, check your oven temp, and make sure your baking powder is fresh.

Can I freeze them? Yep. For baked muffins let them cool, wrap individually or keep in an airtight container and freeze up to 3 months. Reheat from frozen at 325 to 350 F for 10 to 15 minutes. You can also freeze scooped raw batter on a tray, then store in a bag and bake from frozen adding a few minutes to the bake time.

Any quick swaps for ginger or dietary needs? Crystallized ginger gives sweet chew and is best, but you can use 1 to 2 tablespoons fresh minced ginger for a sharper bite, you'll get more heat though. For dairy free try cold solid coconut oil or vegan butter and use non dairy milk plus vinegar. For gluten free use a 1 to 1 GF flour blend with xanthan gum and expect a slightly different crumb.

Ginger Persimmon Scone Muffins Recipe Substitutions and Variations

All-purpose flour: swap with a 1:1 gluten-free baking blend (use same weight, about 280 g) or try white whole-wheat pastry flour 1:1, but the scones may be a tad denser, so don’t overmix.
Granulated sugar: use light brown sugar or coconut sugar 1:1 for a deeper, caramel note; brown sugar adds a bit more moisture so the muffins might be slightly softer.
Unsalted butter (very cold): replace with chilled solid coconut oil or a vegan stick margarine, same measure (6 tablespoons), just cut into cubes and keep it cold so you still get flaky crumbs.
Buttermilk: make a quick sub by stirring 1/2 tablespoon lemon juice or white vinegar into 1/2 cup milk, let sit 5 minutes, or thin plain yogurt with a splash of milk to reach 1/2 cup.

Pro Tips

– Keep the butter really cold, like actually cold. If you forget to chill it pop the cubes in the freezer for 10 minutes, then cut/pulse quickly so you still have little pea sized bits. Those bits make the scones tender and flaky, so dont overwork the dough.

– Pay attention to your persimmon pulp, it can be watery depending on the fruit. If it seems loose, drain or blot it a bit or cut back on the liquid so the batter isnt too wet, otherwise the muffins wont rise or will be gummy.

– Toss the chopped candied ginger with a spoonful of flour before folding it in so it wont all sink to the bottom. And if you like a bit of sparkle press some coarse sugar onto the tops right before baking for extra crunch and shine.

– Fold gently and stop when the batter is just combined, lumps are okay. Overmixing = tough scones. Pull them from the oven when a toothpick has a few crumbs on it, not bone dry, then let them sit 5 to 10 minutes in the tin before moving to a rack so they hold their shape.