Chocolate Persimmon Muffins Recipe

Name: Chocolate Persimmon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

960

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound American persimmon pulp, or Hachiya pulp, 6 tablespoons unsalted butter, 1/2 cup light brown sugar, 2 large eggs, and more.

Yes, Chocolate Persimmon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Persimmon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions