Chocolate Persimmon Muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt or sour cream
• 2 teaspoons vanilla extract
• 2 ripe persimmons, peeled and mashed
• 1/2 cup semi sweet chocolate chips

Directions

1. Heat the oven to 350ºF (180ºC). Butter eight wells of a muffin tin, using a tin with 1/3-cup inserts.
2. Sift the dry ingredients into a bowl, pushing any stubborn leavening clumps through the sieve. If any grain remains behind in the strainer, tip it back into the bowl.
3. Using a stand mixer or mixing by hand, cream the butter with the brown and granulated sugars until the mixture looks pale and fluffy, about 3 to 5 minutes.
4. Beat in the eggs one at a time, pausing to scrape the bowl so everything blends in evenly.
5. Mix in the yogurt, followed by half of the persimmon puree.
6. Add half of the dry mixture and stir it in, then mix in the rest of the persimmon puree. Fold in the remaining dry ingredients just until nearly combined, then gently work in the chocolate chunks and any chocolate dust.
7. Spoon the batter into the prepared muffin tin. If you see pieces of persimmon in the batter, scoop them up and place them across the tops.
8. Bake for 30 to 35 minutes, turning the pan halfway through. The muffins are ready when the centers are still tender but bounce back gently when touched.
9. Cool the muffins briefly, just until they are easy to handle, then remove them from the pan and transfer them to a cooling rack.