These muffins are rich and dark, laced with chunks of melted chocolate and orange flecks of caramelized persimmon; cocoa powder and buckwheat flour are the basis of the muffin’s crumb. The persimmon, ripe and jammy, also lends moisture, sweetness, and a glorious color.

The inside of a ripe persimmon is as soft as a purée, eliminating the need to do anything more to the pulp than scoop it out. Use a spoon to scoop the pulp, being careful not to break up the few gelatinous wedges in the center of the fruit.