Writing a blog can be a very solitary endeavor, but in this age of social media you automatically become a member of a community of like-minded people and it can be very fulfilling and inspiring to make virtual friends, share in their creativity, and learn from their expertise. I read dozens of cooking and baking blogs and it’s really easy to lose yourself in the multitude of images of mouth-watering decadent desserts and festive treats during the holidays. Tis the season for baking – for some of us anyway….
If you’re a frequent reader, you know that the focus of this blog is not baking, but more about fast, fresh, and healthy, balanced meals for busy people like you and me. I also try to introduce seasonal fruits and vegetables that the home chef might not be familiar with, but that are available in most markets.
Today, it’s the persimmon which are in season during the fall and winter months. The two most common varieties available in the U.S. are the Fuyu and the Hachiya.
Native to China and Japan, Persimmons are now widely grown for commercial use in California. Eaten fresh, cooked or even candied, the most common variety of Persimmon is called the Hachiya (or Japanese persimmon). Large and round with a pointy base, the Hachiya Persimmon is easy to distinguish from the Fuyu which is smaller, flatter, and tomato-shaped. Although both varieties have red-orange skin and jelly-like flesh when ripe, the similarities stop there. The Hachiya when completely ripe is soft, creamy and tangy-sweet (some say bitter or astringent), while the Fuyu remains firm upon ripening with no tangy aftertaste.
- 1 cup buckwheat flour*
- 1 & 1/2 cups all purpose flour
- 1/4 cup plus 2 tablespoons unsweetened natural cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 stick unsalted butter cut into bits
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 2 eggs
- 1/2 cup plain yogurt
- 2 cups Fuyu or very ripe Hachiya persimmon pulp from 2 large persimmons or 4 small ripe persimmons
- 4 ounces bittersweet chocolate 60 percent cacao, cut into 1/4″ pieces
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Preheat the oven to 350 degrees.
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Grease muffin tins.
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In a large bowl sift all the dry ingredients together and set aside. (I don’t own a sifter either, so just mixed the ingredients well).
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In the bowl of a stand mixer cream together the butter and sugars until they are light and creamy. Scrape down the bowl and add the eggs, mix for about 1 minute until combined. Add the dry ingredients to the butter mixture and mix on low speed until just combined. Remove the bowl from the mixer and stir in the persimmon pulp and bittersweet chocolate.
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Scoop the batter into 12 or 24 muffin cups using a large spoon or a small ice cream scoop.
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Bake for approximately 30 minutes or 20 for the mini muffins. Test to see if the muffins are done by pushing down on them to see if they spring back. Remove the muffin tins from the oven, twist each muffin out and set aside to cool.
I used whole wheat flour, Fuyu persimmons, and Scharffen Berger Semi-sweet Chocolate chunks. I also forgot the cocoa powder but it didn’t affect the wholesome goodness or taste at all.
I came across this muffin recipe on my virtual friend Patty’s blog and was impressed because they make use of this relatively unfamiliar fruit AND, besides the healthy component of fruit, it called for chocolate chunks! It also caught my eye because there just happens to be two persimmons that have been on my counter for some time…just wanted to make sure they were ripe!
This is a simple recipe – even if you don’t bake much and are using the most rudimentary of kitchen tools like a hand-held electric mixer from the 80’s. I keep hoping that I’ll win one of those CSN Giveaways or Kitchen Aid will send me a mixer to test!
Edit 11/11/13 – I did win a Candy Apple Red Kitchen Aid mixer at a Kitchen Aid event hosted by White on Rice Couple last year. Thank goodness, I can retire my ’80’s Hamilton Beach mixer.
Buckwheat flour – mmmm… I am going to have to get some of this and try it out!! These muffins sound delicious and not too decadent – which is good at this time of year!!!
Your muffins look so good, mine are all gone:( I can’t believe you forgot the cocoa powder too! Oh well next time, I have 4 more persimmons getting ripe in a bowl on my counter!
@Nancy – I’m not a big sweets person so these muffins were perfect!
@Pachecopatty – I’m not sure that it needs the cocoa powder 😉 The flavor of the chocolate chunks are more pronounced!
I ate my first persimmon this year and now I can’t get enough of them. These muffins sound delicious. I love the way the big chocolate chunks look. And the use of buckwheat and yogurt – sounds good to me!
That looks great. I love persimmon.
I so love that you’re focusing on persimmons! Never would have thought of such a delicious combination. And buckwheat flour. Totally unexpected but in the wonderful way.
I saw these muffins on Patty’s site too and have been thinking about them ever since. I need to find some persimmons and make these muffins…can’t wait to try them. Fantastic intro image of these muffins, Priscilla!
I was wondering if persimmons were in season, I’ve seen a bunch of persimmon posts this week 🙂 I love the looks of your muffins, I’ll have to give them a try!
i cant seem to get this off my mind now..it looks so good:) i am going to make some soon. thanks for sharing this. have a nice day.
I was enthralled with these on Patty’s site too! Looks like yours came out gorgeous as well…I really need to pick up some persimmons! 🙂
I still haven’t gotten my hands on any persimmons, but I really do want to try them. And with a recipe like this, I know I’d like them!
I saw these and moved then up to the top of my list! I just have to find the persimmons. If you find the Kitchen Aid hook-up, pass it on! My 20 year old one is on her last leg, she whines all the time now! You said you weren’t a baker, these look really great to me.
-Gina-
wow Persimmon muffins! That’s something! I have never baked anything with persimmon and these muffins are definitely worth a try!
Your mixer reminds me of my childhood! My mom had almost the same model. I saw these on Patty’s blog the other day, and I too was eager to try them. I’m glad to see how beautifully they turned out for you. Great work, my dear! Thank you for sharing your experience with me. I hope you have a Wednesday full of wonder and joy!
I tried my first persimmon just last month in San Francisco and oh was it amazing! I’ve always wanted to bake with them but didn’t know what in the world to do with them? These muffins look soooo good especially with the addition of chocolate! 🙂
Persimmons are wonderful and I’m always on the look out for new ways to use them. Love this recipe. With the chocolate and buckwheat flour, I can imagine how sweet yet hardy they must be! I will definitely try it!
Priscilla~ chocolate and persimmons!?! My mind is whirling. I so wish I would have come up with that! Gorgeous muffins!
I saw these over at Patty’s, and though they were so unique… They look like they came out great, any leftovers for me?
Hi Priscilla, Sorry it’s been a while. You’ve been very busy I see! 🙂 I love Fuyu persimmons (or kaki is what we call them in Japanese). I especially enjoy eating them fresh but I haven’t found a baked recipe that I love. My mother-in-law makes persimmon bread and my sister-in-law makes persimmon cookies but I don’t love either. I think that adding chocolate just might be the key to winning my heart. 🙂 I am going to try this recipe in the new year. I actually froze a good number of persimmon since I haven’t had much time lately (my in-laws have a fuyu tree). Hope you are having a wonderful holiday season. 🙂
I have tried the recipe. I should have skipped the cocoa too as with cocoa, the muffins are very dry….
I have followed your recipe with all the correct ingredients and quantities… and I am a seasoned baker.
I’m sorry to hear that the muffins were dry. I don’t recall them being dry and, unfortunately, can’t give you any expert advice since you’re probably a better baker than I! Maybe the cocoa, since that’s what I left out.