Persimmon Muffins

Name: Persimmon Muffins
Ingredients: 2 to 3 very ripe Fuyu or Hachiya persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food); 1 1/2 cups all-purpose flour; 2/3 cup whole-wheat flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 3/4 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1 teaspoon finely grated lemon zest; 2 large eggs plus 1 egg white; 10 tablespoons unsalted butter, melted, or vegetable oil; 2/3 cup plain yogurt or sour cream; Turbinado sugar, for topping