Go Back Email Link
+ servings
Print Recipe
No ratings yet

#FabulousFallBounty: Ginger Persimmon Scone Muffins

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Muffins
Keyword: ginger, muffins, persimmon, scones
Servings: 14 muffins
Calories:
Author: NicholeL

Ingredients

  • 2 cups all-purpose flour
  • cup sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • 1 stick unsalted butter cut into cubes
  • 1 cup buttermilk
  • 2 Fuyu persimmons peeled and cut into ½ inch dice
  • cup candied ginger chopped
  • 2 tablespoon sugar in the raw or sanding sugar

Instructions

  • 1. Preheat the oven to 350 degrees. Line two muffin pans with paper liners.
  • 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and ground ginger. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
  • 3. Make a well in the center and add in the buttermilk, folding in with a wooden spoon until almost fully combined.
  • 4. Add in the persimmon pieces and ginger and stir until fully combined.
  • 5. Fill each muffin cup with ¾ of the batter.
  • 6. Sprinkle sugar in the raw or sanding sugar on top.
  • 7. Bake for 20-25 minutes or until golden brown. Transfer to a wire rack to cool enough to touch. Serve warm.

Notes