Chocolate Chip Persimmon Muffins

4.95 from 19 votes

Chocolate Chip Persimmon Muffins

These chocolate chip persimmon muffins can be made with and without chocolate chips, and they're perfect to bake during persimmon season.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Diet: Kosher, Vegetarian

Servings: muffins

Calories: 150kcal

Author: Candice Walker

Equipment

Ingredients

½ cup unsalted butter room temperature, plus more for greasing your loaf pan
¾ cup sugar
1 cup persimmon puree Hochaya preferred, pulsed in a food processor or blender
2 eggs room temperature
½ tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp sea salt
1 ½ tsp baking soda
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
⅔ cup chocolate chips

US Customary - Metric

Instructions

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.

Nutrition