Chocolate Persimmon Muffins


I want to go on and on about how cool persimmons are. That they look like tomatoes but taste nothing like them – have a sweeter/mango-pineapple sort of flavor. But that will have to be it for my soliloquy on persimmons. I have 3 kids sick – 2 with croup, 1 with a barfing bug and I am counting the minutes to my take down with one of the assorted viruses floating around.

persimmon (1 of 1)

At the same time, I have wanted to share this recipe the minute I made them. It is modified from a recipe in Good to the Grain Baking with Whole Grain Flours by Kim Boyce. Super cool book with chapters devoted to different flours.

chocpersmuffin2 (1 of 1)

This recipe was in the buckwheat flour chapter but alas, not a drop of buckwheat in the house. I did have a random bag of amaranth flour and substituted that in. You can just use more of the main flour in the recipe, or sub in any funky flours you have – spelt, buckwheat, quinoa.  Muffins are good place to play with different flour combinations. They don’t take long to make and honestly – as long as I throw chocolate chips in, my kids will eat any muffin I put in front of them.

choc persimmon muffin batter (1 of 1)

Chocolate Persimmon Muffins
modified from the Chocolate Persimmon Muffins recipe in Good to the Grain by Kim Boyce. p. 82
  • Dry mix:
  • 1 cup amaranth flour (or buckwheat/spelt/whole wheat)
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1/4 cup plus 2 Tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Tablespoon chia or flax seeds
  • Wet Mix:
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1/2 cup greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups of pulp from persimmons – cut in half and scoop out insides. I used 3 persimmons – not a big deal if you don’t fill up 2 cups worth. I just broke up the pulp with my fingers, tearing it into small chunks.
  • 1/2 cup dark chocolate chips
  1. Oven 350. Line muffin tin with papers or butter.
  2. Mix dry ingredients in one bowl, wet in another – once wet is all mixed up add to the dry. Add in persimmons and chips and fold together until no flour streaks remain. It is a thick batter.
  3. Use a ice cream scoop to even distribute batter.
  4. Bake about 35 minutes- but check at 25 minutes and every 5 after that – all ovens are different.
  5. They froze beautifully.


chocpersmuffin (1 of 1)

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