Chocolate Persimmon Muffins

By • November 30, 2011 13 Comments

159 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 cups 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.

More Great Recipes: Fruit|Desserts|Snacks|Chocolate

💬 View Comments ()

Comments (13) Questions (4)


6 months ago Janet Paula Lieber

Can you please tell me whether to make the persimmon pulp with or without the skin? Thanks.


6 months ago thirschfeld

If you are using a food mill to pulp then the skins won't pass through into the pulp. If you are using a food processor they should be ground up fine enough.


10 months ago O O Lets Eat!

Hi, does anyone know how many cups a pound of persimmon pulp comes out to? I really should get a kitchen scale! Thanks!


10 months ago thirschfeld

2 cups


9 months ago O O Lets Eat!

Thanks so much! Unfortunately, I tried these last night and they came out incredibly dense. Is this how it's supposed to turn out? Perhaps becasue of the buckwheat flour? Admittedly, I am just beginning as a baker, so I could easily see how I made mistakes. Also, does anyone know how much salt I"m supposed to put in? Step 4 lists salt but I didn't see it on the ingredients list. I added 1/2 teaspoon like my other muffin recipes but this could easily have derailed my muffin attempt, me thinks. I really want this recipe to work! I think I'm going to try again tonight with the rest of my soft persimmons!


over 1 year 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.


over 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!


over 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.


almost 4 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.


almost 4 years ago thirschfeld

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


over 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.


almost 4 years ago Bevi

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


over 3 years ago thirschfeld

thanks Bevi, they are wonderful i also love the flatbreads