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1
Preheat oven to 400 F and butter or line a 12 cup muffin pan (optional: this makes for larger muffins. If you prefer smaller to medium sized muffins butter or line an additional 6 muffin cups).
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2
To brown the butter, melt in a small saucepan over medium-high heat and continue to cook, stirring constantly, as butter foams up and begins to turn a deep amber. Butter will become very fragrant. Remove from heat and pour into a medium mixing bowl or the bowl of a stand mixer to cool.
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3
While the butter is cooling, puree the flesh of 2-3 very ripe persimmons and measure out 1 cup of puree (see headnote for persimmon varieties).
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4
Combine all dry ingredients (all purpose flour through black pepper) in a medium bowl and set aside.
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5
Once browned butter is cooled, add brown sugar and beat to combine. Add egg, beating again to combine. Add vanilla extract, buttermilk, and persimmon puree, mixing to incorporate.
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6
Add dry ingredients in 2-3 additions, mixing just to combine and no further. Stir in cranberries.
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7
Divide batter between 12-18 muffin cups, depending on size preferences.
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8
Bake at 400 F for approximately 25 - 30 minutes until a toothpick inserted into the center comes out clean. Rotate pan halfway through baking time. Check muffins at 20 minutes if smaller muffin size was chosen.
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9
Allow to cool slightly in pan before removing to a wire rack to cool completely.
