Looking for something delicious to make with persimmons during persimmon season? These muffins can be made with and without chocolate chips, and they're are exactly what you're looking for.
Why You Should Make this Recipe
Persimmons are perfect to use in breads and muffins because when they are ripe, the mushy pulp mixes to make a perfectly moist batter. The consistency of these muffins is similar to banana muffins, so is ideal if you're looking to mix up your muffin selection but keep the texture.
Persimmon season is short (in the Fall) and this recipe is a great way to use those ripe persimmons and get the most out of persimmon season!
The riper the persimmon, also the sweeter it is, so it's fantastic for sweet bakes and desserts. Persimmons have such a unique taste that shines through, and the sweetness is complemented by the cinnamon and clove spices in this recipe.
This persimmon muffin recipe is made to work with added chocolate chips, yet is still sweet and delicious if you opt to leave them out!
Ingredients & Freezing Persimmons
persimmons - Use very ripe and mushy persimmons. This recipe will not work with firm persimmons. Hichaya persimmons yield more pulp and get mushier than Fuyu so I recommend Hichaya persimmons for this recipe.
chocolate chips - optional in this recipe. You can use semisweet chocolate chips, dark chocolate chips, or a combination of dark chocolate and white chocolate chips. Avoid using all white chocolate because the persimmon muffins will be too sweet.
sugar - you can use either granulated, turbinado, or raw cane sugar for this recipe.
baking soda - both baking powder and baking soda are used as leavening in baking, but baking soda is the preferred leavener in quick-breads. This recipe uses baking soda because the persimmon contains enough acid to react with the baking soda that you don't need baking powder to increase the rise.
Freezing Persimmon Pulp
It is easy to freeze persimmon pulp so you can enjoy baking with it all year round. Simply peel very ripe persimmons, pulse or puree them in a food processor, and freeze them in an ice cube tray (link opens in new tab).
How to Make Persimmon Muffins
Preheat the oven to 350F. Line a muffin tin with cupcake liners or grease them with butter. This recipe will make 16 muffins.
In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
In a large bowl or in your stand mixer, cream the ½ cup of butter and ¾ cup sugar.
Turn the mixer to slow and beat in the 2 eggs, ½ teaspoon of vanilla extract, and 1 cup of pureed persimmon pulp.
Then, add the 1 ½ cups of flour, 1 ½ teaspoon of baking powder and ½ teaspoon of each: cinnamon, nutmeg, cloves, making make sure not to over-mix.
Fold in the (optional) ⅔ cup of chocolate chips.
Fill each cup of the muffin tin ⅔-3/4 full. You should have enough batter for 16 persimmon muffins. Tap the tray to remove excess air bubbles. Cook 25 minutes until a toothpick inserted into the center comes out clean.
Cool on a wire rack and enjoy!
Persimmons have a smooth and slippery texture that is similar to a wet peach. They are quite sweet when ripe.
Hichaya persimmons yield more pulp making them more cost effective for baking. They also ripen more evenly.
You can quickly ripen them by placing them in a paper bag with a ripe banana. Check on them after a few days. It can take them up to 6 days to fully ripen.
More Recipes You'll Love
Fall means fall ingredients and cozy recipes... here are all my fall recipes, or try one of these other persimmon favorites:
★ Did you make this recipe? Please give it a star rating below!★
Chocolate Chip Persimmon Muffins
- ½ cup unsalted butter room temperature, plus more for greasing your loaf pan
- ¾ cup sugar
- 1 cup persimmon pulp Hochaya preferred, pulsed in a food processor or blender
- 2 eggs room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 1 ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ⅔ cup chocolate chips
- Preheat to 350F. Line a muffin tin with cupcake liners or grease them with butter.
- In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
- In a large bowl or in your stand mixer, cream the butter and sugar.
- Turn the mixer to slow and beat in the eggs, vanilla extract, and persimmon pulp.
- Then, add the flour, salt, spices, and baking soda and make sure not to over-mix.
- Fold in the (optional) chocolate chips.
- Fill each cup of the muffin tin ⅔-3/4. You should have enough batter for 16 muffins. Tap the tray on the counter to remove excess air bubbles. Cook 25 minutes until a toothpick inserted into the center comes out clean.
- Cool on a wire rack and enjoy!