Chocolate Persimmon Muffins

November 30, 2011
2 Ratings
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
In This Recipe
  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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