By Candice Walker on October 29, 2020 (Last updated October 29, 2020) This post may contain affiliate links. Read my disclosure policy.
These chocolate chip persimmon muffins can be made with and without chocolate chips, and they’re are exactly what you’re looking to bake during persimmon season.
🌟Why you’ll love this recipe
Persimmons are perfect to use in breads (like this persimmon bread) 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 in this recipe
persimmons – Persimmons have a smooth and slippery texture that is similar to a wet peach. They are quite sweet when ripe. 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. 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.
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.
See the recipe card for full information on ingredients and quantities.
Freezing Tip
It is easy to freezing 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.
👩🍳How to Make This Recipe
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 large bowl or in your stand mixer, cream the 1/2 cup of butter and 3/4 cup sugar. In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
Turn the mixer to slow and beat in the 2 eggs, 1/2 teaspoon of vanilla extract, and 1 cup of pureed persimmon pulp. Then, add the 1 1/2 cups of flour, 1 1/2 teaspoon of baking powder and 1/2 teaspoon of each: cinnamon, nutmeg, cloves, making make sure not to over-mix.
Fold in the (optional) 2/3 cup of chocolate chips.
Fill each cup of the muffin tin 2/3-3/4 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!
🧡 Related Recipes
Fall means fall ingredients and cozy recipes… here are all my fall recipes, or try one of these other persimmon favorites:
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 2/3-3/4. 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!
Notes
Use very ripe and mushy persimmons. The riper, the sweeter. Also, the mushiness of the ripe persimmon makes it so the persimmon can be evenly distributed throughout the batter.Note that the batter is very wet, so don’t concerned if it looks like wet like banana bread batter.Fuyu or Hichaya? The over-ripe hichaya works best in the batter of this recipe and yields the most pulp. Discard as much of the persimmon skins as possible when baking for the smoothest texture.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
Soooo delicious šš»