2cupsFuyu or very ripe Hachiya persimmon pulpfrom 2 large persimmons or 4 small ripe persimmons
4ouncesbittersweet chocolate60 percent cacao, cut into 1/4″ pieces
Preheat the oven to 350 degrees.
Grease muffin tins.
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).
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.
Scoop the batter into 12 or 24 muffin cups using a large spoon or a small ice cream scoop.
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.