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Name: Chocolate Crumble Coffee Cake Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 Egg; 1 Egg yolk; 1/2 c butter Cold; 1/2 ts Ground cinnamon; 1 tb Baking Powder; 1/4 ts Instant coffee; 2 tb Brown sugar packed; 1/2 ts orange zest Grated, fresh; 1 3/4 c flour Unsifted; 2 ts Water; 2/3 c Sugar; 1 tb butter Cold; 1/4 c Pecans; 2 oz Ghirardelli Sweet Dark chocolate; 1/2 ts Salt; 1/2 c Half & half cream

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INGREDIENTS

1 Egg
1 Egg yolk
1/2 c butter ; Cold
1/2 ts Ground cinnamon
1 tb Baking Powder
1/4 ts Instant coffee
2 tb Brown sugar ; packed
1/2 ts orange zest ; Grated, fresh
1 3/4 c flour ; Unsifted
2 ts Water
COFFEE CAKE MIXTURE
2/3 c Sugar
CRUMBLE MIXTURE
1 tb butter ; Cold
1/4 c Pecans
2 oz Ghirardelli Sweet Dark chocolate
1/2 ts Salt
1/2 c Half & half cream

Servings

INSTRUCTIONS

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

NOTES

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Chocolate Crumble Coffee Cake Muffins

1 Egg
1 Egg yolk
1/2 c butter Cold
1/2 ts Ground cinnamon
1 tb Baking Powder
1/4 ts Instant coffee
2 tb Brown sugar packed
1/2 ts orange zest Grated, fresh
1 3/4 c flour Unsifted
2 ts Water
 COFFEE CAKE MIXTURE
2/3 c Sugar
 CRUMBLE MIXTURE
1 tb butter Cold
1/4 c Pecans
2 oz Ghirardelli Sweet Dark chocolate
1/2 ts Salt
1/2 c Half & half cream

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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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 12

Calories: 367
Calories from Fat: 126 (34%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.1g
Cholesterol 61.7mg		19 %
Sodium 165.3mg		6 %
Potassium 80.4mg		2 %
Total Carbohydrate 58.9g		17 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 57.7g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 367

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