Chocolate crumble coffee cake muffins

 
                   CHOCOLATE CRUMBLE COFFEE CAKE MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUMBLE MIXTURE-----
    2       oz           Ghirardelli Sweet Dark
                         -Chocolate
    2       tb           Packed brown sugar
      1/2   ts           Grated fresh orange rind
      1/2   ts           Ground cinnamon
      1/4   ts           Instant coffee
    1       tb           Cold butter
      1/4   c            Pecans
                         -----COFFEE CAKE MIXTURE-----
    1 3/4   c            Unsifted flour
      2/3   c            Sugar
    1       tb           Baking powder
      1/2   ts           Salt
      1/2   c            Cold butter
    1                    Egg
      1/2   c            Half & half
    1                    Egg yolk
    2       ts           Water
 
   Servings: 12
   
   DIRECTIONS: Crumble mixture: Place pieces of broken
   chocolate and brown sugar in food processor or
   blender. Process about 15 to 20 seconds or until as
   fine as coarse ground coffee. Add orange rind,
   cinnamon, coffee, butter and pecans. Process a short
   time until nuts are finely chopped. Set aside.
   
   Coffee Cake: Place flour, sugar, baking powder and
   salt in food processor; process for a few seconds to
   combine or prepare by hand using a pastry blender.
   Sprinkle small butter cubes over dry ingredients.
   Process only 5-6 seconds to distribute butter into
   very small pieces, or use pastry blender. Transfer to
   a bowl. Spread mixture to form a well in the center.
   Beat whole egg lightly with half & half. Pour, all at
   once, into dry ingredients. Using a folding motion,
   stir to combine ingredients- mixing only until liquid
   is all absorbed. (Do not overmix. This should take
   only 15-20 hand strokes.) Sprinkle the crumble mixture
   over dough in bowl. With a table knife, draw across in
   2 directions to marble crumble with dough. (Do not
   combine thoroughly.) Heavily grease cups of muffin
   pans, disposable foil pans, glass custard cups or
   cupcake liners. When portioning dough, mixture will be
   rough but will come together after baking. To make
   large size muffins, fill cups level to top, yielding 9
   muffins. For medium muffins, fill cups 2/3 full,
   yielding 12 muffins. Prepare egg wash by mixing water
   with egg yolk. Brush muffins with egg wash. Bake at
   400-F for 15-17 minutes, depending upon the size of
   the muffins. Muffins should be golden brown and baked
   in the center. Cool in pans about 5 minutes to firm
   muffins before removing. Serve warm.
   
   Source: Recipes from Ghirardelli Chocolate Company of
   San Francisco
   
   From: Sallie Austin
  
 
 
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