Chocolate crumble coffee cake muffins

------------------------------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