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Chocolate Crumb Cake Muffins

MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Bread
Recipe Preparation Level: moderate
    -----CRUMBLE MIXTURE-----
    2 ounces Sweet Dark Chocolate
    2 tablespoons Brown sugar -- packed
    1/2 teaspoon Fresh orange rind -- grated
    1/2 teaspoon Ground cinnamon
    1/4 teaspoon Instant coffee
    1 tablespoon Butter -- cold
    1/4 cup Pecans
    -----COFFEE CAKE MIXTURE-----
    1 3/4 cups Unsifted flour
    2/3 cup Sugar
    1 tablespoon Baking powder
    1/2 teaspoon Salt
    1/2 cup Butter -- cold
    1 Egg
    1/2 cup Half & 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 & 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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