Chocolate and Persimmon Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Sweet persimmons combine with chocolate chunks in a flavorful and moist muffin. Recipe from Good to the Grain by Kim Boyce
Course: Breakfast, Snack
Servings: 12 muffins or 24 minis
Author: Priscilla
  • 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
  1. Preheat the oven to 350 degrees.
  2. Grease muffin tins.
  3. 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).
  4. 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.
  5. Scoop the batter into 12 or 24 muffin cups using a large spoon or a small ice cream scoop.
  6. 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.
Recipe Notes

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.