Persimmon Muffins with Bittersweet Chocolate Chunks and A Cookie Recipe

Just for fun I'm also including a recipe for persimmon cookies so please keep reading.  Now back to the muffins...I found a recipe for chocolate persimmon muffins which I'm trying for the first time from one of my favorite new cookbooks, 'Good To The Grain' by Kim Boyce.  Her description of the fresh baked muffins as "rich and dark, laced with chunks of melted chocolate and orange flecks of caramelized persimmon" caught my eye and immediately peaked my baker's interest.  However, I forgot to add the cocoa powder because the phone probably rang and I have the attention span of a gnat, so the muffins were not dark from the cocoa but still have good chocolate flavor from the bittersweet chunks. I think the flecks from the buckwheat flour show up better in the lighter muffin.

Growing up our neighbors had a big old Hachiya persimmon tree which produced enough persimmons for the entire neighborhood.  We always made cookies with the pulp from the ripe persimmons.  The fresh baked cookies made the house smell wonderful and were always the first home baked cookies of the holiday season.  We used a family recipe that was filled with walnuts, raisins and spices  The other day I spotted  this large Hachiya persimmon tree in a yard that backed up to highway 12 in Santa Rosa.  I made a U turn, parked on the side of the highway and snapped a few photos to show off this beautiful tree covered with bright orange persimmons. 

 

No, I did not climb up this ladder and pick persimmons on private property, you know that I would never do that!!!  These persimmons came from my friend Emily's neighbor and she was kind enough to pass them on to me:)

Ingredients and Directions for Chocolate and Persimmon Muffins
 makes 12 regular muffins or 24 minis

1 cup buckwheat flour
1 & 1/2 cups all purpose flour
1/4 cup plus 2 tablespoons unsweetened natural cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 stick unsalted butter, cut into bits
1/4 cup dark brown sugar
1/4 cup sugar
2 eggs
1/2 cup plain yogurt
2 cups Hachiya persimmon pulp, from 2 large persimmons or 4 small ripe persimmons
4 ounces bittersweet chocolate, 60 percent cacao, cut into 1/4"  pieces

Preheat the oven to 350
Grease muffin tins


note:  I used two mini muffin pans and filled every other one with the batter so the muffins could bake evenly.  It looks nice to pull out a piece of persimmon from the batter to drape over the top of the muffin to show off the beautiful color.

In a large bowl sift all the dry ingredients together and set aside.
In the bowl of a stand mixer cream together the butter and sugars until they are light and creamy.  Scrape down the bowl and add the eggs, mix for about 1 minute until combined.  Add the dry ingredients to the butter mixture and mix on low speed until just combined.  Remove the bowl from the mixer and stir in the persimmon pulp and bittersweet chocolate.  Scoop the batter into 12 or 24 muffin cups using a large spoon or a small ice cream scoop.  Bake for approximately 30 minutes or 20 for the minis.  Test to see if the muffins are done by pushing down on them to see if they spring back.  Remove the muffin tins from the oven, twist each muffin out and set aside to cool.

 Old Fashioned Grandmother's Persimmon Cookies

 

Ingredients and Directions for Grandmother's Persimmon Cookies
makes 2 dozen cookies


1 teaspoon baking soda
1/2  cup Hachiya persimmon pulp, from 2 small persimmons
1 ripe banana, smashed and added to persimmon
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter or shortening
1 egg 
1 cup raisins
1 cup chopped walnuts


Preheat the oven to 350
Line cookie sheets with parchment paper


Place the persimmon pulp in a small bowl, mix in the baking soda and add the mashed banana. Set aside.
Sift together the flour, spices and salt in a medium bowl.
Cream together the sugar and butter or shortening in a standing mixer.  Add the egg and beat into the creamed mixture.  Add the persimmon pulp and banana, beating until mixed in evenly.
Stir in the flour until it just disappears.  Remove the bowl from the mixer and   gently stir in the raisins and walnuts.
Scoop the dough by rounded tablespoons onto the baking sheets and bake for 12-14 minutes.  Cool on a rack and glaze with a simple icing if you like.


Glaze for Cookies


1 rounded cup confectioners sugar
1 tablespoons milk
1 teaspoon vanilla extract


Mix all ingredients in a small bowl with a whisk to use as a glaze for the persimmon cookies.  Spoon on the glaze or drizzle on with a fork.