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Chocolate Persimmon Muffins

by:
November 30, 2011
4.5
2 Ratings
  • Makes 12
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

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Ingredients
  • 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
Directions
  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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15 Reviews

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meg January 7, 2019
Tried this today, used spelt flour instead of buckwheat because that’s what I had on hand. Also cut back about half the chocolate bar. But these still came out very rich and almost too dense, I thought about adding more flour than the recipe called for I didn’t and now I regret it because it’s so dense it’s gooey and won’t store well for the amount made and we’re only a 2 person household. Anyways they were still yummy right out of the oven with some milk. I added some grated fresh ginger after I added the persimmon pulp because It was just sitting in the counter and I’m glad I did because it made it more than just a chocolately cake! So add ginger! Great compliment to persimmon and chocolate!
Nelle November 28, 2016
I made these with the persimmons leftover from our Thanksgiving meal prep. I'm not impressed. The chocolate completely over-powered the persimmon flavor and the muffins were dry and one-note. The buckwheat flour didn't seem to add any flavor or texture of value. This recipe yielded 33 standard size muffins (not sure what size you made to get only 12) and I ended up giving them away because no one wanted seconds. I wouldn't recommend this recipe.
Janet P. March 2, 2015
Can you please tell me whether to make the persimmon pulp with or without the skin? Thanks.
thirschfeld March 5, 2015
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.
O O. November 17, 2014
Hi, does anyone know how many cups a pound of persimmon pulp comes out to? I really should get a kitchen scale! Thanks!
thirschfeld November 17, 2014
2 cups
O O. November 19, 2014
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!
Adelucchi April 25, 2014
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.
JSCooks December 19, 2012
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!
Adelucchi December 14, 2012
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.
Midge November 30, 2011
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.
thirschfeld November 30, 2011
Go for it these are so rich and deep in flavor it is mind boggling
Midge December 4, 2011
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.
Bevi November 30, 2011
Mmmmm sounds delicious. I am eyeing a few other recipes from Kim's book. It's really a great resource.
thirschfeld November 30, 2011
thanks Bevi, they are wonderful i also love the flatbreads