Chocolate Persimmon Muffins Recipes

PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
• Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.

CHOCOLATE PERSIMMON MUFFINS

Steps:

• Preheat the oven to 350ºF (180ºC). Butter eight of the inserts of a muffin tin (with a 1/3-cup capacity each).
• Sift together all of the dry ingredients into a bowl, pressing through any lumps of leavening, then tilt any bits of grain left in the strainer back into the mixture.
• In a stand mixer, or by hand, beat the butter with the brown and granulated sugars until light and creamy, for three to five minutes.
• Add the eggs one at a time, scraping down the sides of the bowl to make sure they're incorporated.
• Add the yogurt, then half of the persimmon puree.
• Stir in half of the dry ingredients, then add the remaining persimmon puree.
• Gently mix in the remaining dry ingredients until almost incorporated, then fold in the chocolate chunks and any chocolate dust.
• Divide the batter into the muffin tins and if there are any bits of persimmon visible in the batter, lift them out with a spoon and distribute them over the top.
• Bake the muffins for 30 to 35 minutes, rotating the muffin pan midway during baking. The muffins are done when they still feel still soft in the center and spring back lightly when pressed.
• Let the muffins cool for a few minutes, until you can handle them, then lift them out of the pan and set them on a cooling rack.

PERSIMMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
• Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
• Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.

PERSIMMON MUFFINS

Steps:

• Place all dry ingredients in a mixing bowl.
• Blend oil, pulp, and extract.
• Combine the two mixtures and stir only until thoroughly blended (do not beat).
• Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
• Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.

PERSIMMON CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet.
• Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.