Preheat the oven to 400F / 200C and line a 12-hole muffin tin with muffin cases.
Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
Beat for a minute or so to combine.
Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
Place the muffins onto a wire rack to cool completely.
The persimmon muffins will keep for 4 days in an airtight container.
Notes
VariationsReplace the cinnamon with Homemade Pumpkin Pie Spice.Add a half cup of chopped apples to the batter for an apple persimmon muffin.Add raisins or dried cranberries.For a banana persimmon muffin, use half persimmon puree and half mashed ripe banana.Add some chopped walnuts or pecans for a nutty texture and flavor.To Make Gluten-Free Persimmon Muffins: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check that all your other ingredients. are gluten-free, just in case.To Make It Vegan Persimmon Muffins: You can replace the butter with a vegan butter substitute and replace the eggs with a liquid egg replacer or try using a flax egg.Storing: The persimmon muffins will keep for 4 days in an airtight container.Freezing: The cooked and completely cooled sharon fruit muffins can be frozen for up to 3 months in an airtight container or freezer-safe bag with excess air removed.