Chocolate Crumble Coffee Cake Muffins


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
1/2 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.