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Chocolate Crumble Coffee Cake Muffins
Yield: 12 servings

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

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 egg yolk
1/2 c half & half
2 ts 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.

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.


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