Chocolate Crumble Coffeecake Muffins
2 ounces Ghirardelli sweet dark chocolate
2 tablespoons packed brown sugar
1/2 teaspoon grated fresh orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon instant coffee
1 tablespoon cold butter
1/4 cup pecans
COFFEE CAKE MIXTURE:
1 3/4 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup half and half
1 egg yolk
2 teaspoons water
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 and 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 400ºF 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.