Chocolate Persimmon Muffins

By • November 30, 2011 • 8 Comments

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Author Notes: A gem from last years Piglet winner. This recipe is slightly adapted from Kim Boyce's most excellent book Good to the Grain. Seriously if you have any interest at all in baking with whole grains this should be your go to book.thirschfeld

Makes 12

  • 1 pound American persimmon pulp, or Hachiya pulp
  • 6 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk or plain yogurt
  • 1 cup buckwheat flour
  • 1 1/2 cup AP flour
  • 1/4 cup plus 2 tablespoons coco powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 ounces bittersweet chocolate chips or chop 4 ounces of a bar with a knife
  1. Preheat the oven to 350 degrees. Grease paper muffin liners and put them in the tins.
  2. In the bowl of a mixer cream the butter with the light brown sugar. Add the eggs and mix. Scrape down the sides as necessary. Now add the buttermilk and persimmon pulp.
  3. Mix until combined. Scrap down the sides.
  4. Combine the flours, baking powder and soda along with the coco powder and the salt in a bowl, stir it to mix. Add it to the wet ingredients and mix until just combined. Scrap down the sides. Add the chocolate chips and mix again to distribute the chips.
  5. Using a number 12 scoop or a spoon fill the muffin tins no more then 2/3 full with the batter. Place the muffin pan into the oven.
  6. Bake in a preheated 350? F oven for 35 minutes.
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5 months ago Adelucchi

Made these using persimmon pulp I saved in the freezer. In an effort to eliminate items from the freezer, I decided to try this recipe and I'm so glad I did. They turned out great and my family loved them. This is my first successful recipe with whole grain flours. To keep my muffins gluten-free, I used a combination of quinoa flour and gluten-free all purpose flour to make up the 1 1/2 cups of all purpose flour. I bought the book.,Good to the Grain.

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almost 2 years ago JSCooks

I was searching for a recipe to use the last of my persimmons and came upon this one. I'm so glad I did -- I love them! I was skeptical about the buckwheat (I love it but its a strong flavor) but it works so well with the chocolate and persimmon. I added a dash of cinnamon to some of those and loved that, too. Thanks, thirschfeld!

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almost 2 years ago Adelucchi

This turned out great! Even my picky granddaughter liked them. I toasted them and spread a smear of cream cheese topped with walnut crumbles and she loved them. Ok so I cheated a little. ;-). I also bought the book because I want to learn more about
baking with other flours. Thanks.

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almost 3 years ago Midge

I really love that cookbook, but have yet to bake anything in the buckwheat chapter. That will change soon! Thanks for digging this one up.

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almost 3 years ago thirschfeld

Go for it these are so rich and deep in flavor it is mind boggling

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almost 3 years ago Midge

Local persimmons were on sale at the market today, which meant I had to bake these and holy smokes, you were right - mind-bogglingly rich and delicious.

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almost 3 years ago Bevi

Mmmmm sounds delicious. I am eyeing a few other recipes from Kim's book. It's really a great resource.

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almost 3 years ago thirschfeld

thanks Bevi, they are wonderful i also love the flatbreads