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.