By Candice Walker on October 29, 2020 (Last updated October 29, 2020) This post may contain affiliate links. Read my disclosure policy.
816shares
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.
816shares
23 Comments
I get a farm box each week and find myself hunting for recipes to use up some of the items that I’m not used to using (persimmon, fennel, pomegranate and goat cheese salad is a good one!). The box has included several persimmons over the past few weeks and I just haven’t been able to use them all in salads so I was about to throw them away because they were overripe. Then I saw this recipe! They were actually Fuyu persimmons but it turned out great! I cut the tops and bottoms off and left the skin on. It took three of them to make a cup of pulp. Cooking time for me was also a little shorter to keep them really moist – 22 minutes but my oven seems to cook about 10% faster than recipes usually call for. Even our little kids really liked them! Thank you for the recipe – now I have something delicious to use up the overripe persimmons if they start to pile up again!
Our neighbor gave us a bunch of persimmons and I have been looking for ways to use them up that are more exciting than on a salad. These muffins are so moist and delicious. Love the tip for freezing the pulp for using later, which I will definitely be doing.
Great recipe! I was a bit worried about using wild american persimmons instead of Hochaya ones (we have a tree in the backyard) but it turned out amazing! I used brown butter and substituted walnuts instead of choco chips and it turned out perfect! Just the right amount of sweet and moist. Thank you!
Absolutely wonderful!! I made them a few times, only change was I added more chocolate chips. This is a great recipe for later in the year, too. I froze some puree so I don’t have to wait til next year for more persimmons from my Hachiya tree. If I use But I instead, do I need to cut down on sugar?
Hi Barb… I’m so glad you like them!
Freezing puree for use later in the year is always a good idea. I haven’t done it yet this year, so thank you for the reminder.
I’ve never tried this recipe with Fuyu persimmons, so I can’t say for sure. However, as long as they get over-ripe, in theory, you should be ok without adjusting the sugar.
If you give it a try, please report back!
I usually make persimmon jam when the fruit gets too mushy for my liking – this is a wonderful alternative, never thought much to bake with them!
I baked the muffins at 420 degrees for the initial 5 minutes to create gorgeous, large muffin tops, then lowered to 350. I also did part applesauce and part butter, added some lemon zest and a little bit of black pepper for a zing.
They turned out moist and delicious – the chocolate chips are a good addition but I prefer them without.
Thank you for the inspiration <3
So Very delicious! I made a few changes according to what I had on hand. I used gluten free flour with 2 scoops of (1/2 C) protein powder, was out of nutmeg so I used cloves, cinnamon & ginger for spices and added chopped walnuts.
They’d be great with a shmear of honey butter…
Thanks for a wonderful recipe
Your recipe is so easy to follow and came out delicious. Love the texture and they came together really quickly. The only thing that took a while was waiting for my persimmons to ripen enough. 😛
I’m so glad you liked them, Justin! Yes, it can take a while… especially when it’s cold in the place you’re keeping them. I have some I was planning to bake with two weeks ago and they just aren’t ready.
I get a farm box each week and find myself hunting for recipes to use up some of the items that I’m not used to using (persimmon, fennel, pomegranate and goat cheese salad is a good one!). The box has included several persimmons over the past few weeks and I just haven’t been able to use them all in salads so I was about to throw them away because they were overripe. Then I saw this recipe! They were actually Fuyu persimmons but it turned out great! I cut the tops and bottoms off and left the skin on. It took three of them to make a cup of pulp. Cooking time for me was also a little shorter to keep them really moist – 22 minutes but my oven seems to cook about 10% faster than recipes usually call for. Even our little kids really liked them! Thank you for the recipe – now I have something delicious to use up the overripe persimmons if they start to pile up again!
Soooo delicious 👍🏻
So delicious 😋 thank for the recipe. I’m going to savor the flavor. Very easy to make.
Our neighbor gave us a bunch of persimmons and I have been looking for ways to use them up that are more exciting than on a salad. These muffins are so moist and delicious. Love the tip for freezing the pulp for using later, which I will definitely be doing.
So glad you enjoyed the muffins, Nicole… thank you for taking the time to share!
Great recipe! I was a bit worried about using wild american persimmons instead of Hochaya ones (we have a tree in the backyard) but it turned out amazing! I used brown butter and substituted walnuts instead of choco chips and it turned out perfect! Just the right amount of sweet and moist. Thank you!
Sounds like some great substitutions, Abby… thank you for taking the time to share! I’m so glad you loved it… enjoy!
I just made the muffins. I added walnuts and choc. chips-absolutely delicious. Cook time was 22 minutes. Thanks for the great recipe.
You are so welcome, Lisa, and I appreciate your taking the time to leave a review… thank you!
Absolutely wonderful!! I made them a few times, only change was I added more chocolate chips. This is a great recipe for later in the year, too. I froze some puree so I don’t have to wait til next year for more persimmons from my Hachiya tree. If I use But I instead, do I need to cut down on sugar?
Fuyu persimmons. Sorry bout thar.
Hi Barb… I’m so glad you like them!
Freezing puree for use later in the year is always a good idea. I haven’t done it yet this year, so thank you for the reminder.
I’ve never tried this recipe with Fuyu persimmons, so I can’t say for sure. However, as long as they get over-ripe, in theory, you should be ok without adjusting the sugar.
If you give it a try, please report back!
I usually make persimmon jam when the fruit gets too mushy for my liking – this is a wonderful alternative, never thought much to bake with them!
I baked the muffins at 420 degrees for the initial 5 minutes to create gorgeous, large muffin tops, then lowered to 350. I also did part applesauce and part butter, added some lemon zest and a little bit of black pepper for a zing.
They turned out moist and delicious – the chocolate chips are a good addition but I prefer them without.
Thank you for the inspiration <3
Sounds like a wonderful take on the recipe, Emily… I’m glad you liked it! I’ll have to give your version a try.
So Very delicious! I made a few changes according to what I had on hand. I used gluten free flour with 2 scoops of (1/2 C) protein powder, was out of nutmeg so I used cloves, cinnamon & ginger for spices and added chopped walnuts.
They’d be great with a shmear of honey butter…
Thanks for a wonderful recipe
Sounds so good, Susan! And it sure would be great with some honey butter… yum! Thank you for sharing!
Moist and delicious!
That’s what I like to hear! Glad you liked them, HB 🙂
Your recipe is so easy to follow and came out delicious. Love the texture and they came together really quickly. The only thing that took a while was waiting for my persimmons to ripen enough. 😛
I’m so glad you liked them, Justin! Yes, it can take a while… especially when it’s cold in the place you’re keeping them. I have some I was planning to bake with two weeks ago and they just aren’t ready.
This recipe sounds delicious! Instead of muffins, I would like to make it into a bread. How long should it bake?
Hi Judy! A standard loaf should take about 40-50 minutes. You can check out this recipe for persimmon loaf, too.