CHOCOLATE CRUMBLE COFFEE CAKE MUFFINS

      Title: CHOCOLATE CRUMBLE COFFEE CAKE MUFFINS
  Categories: Muffins, Breads
       Yield: 12 Servings
  
 MMMMM----------------------CRUMBLE MIXTURE---------------------------
       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
 
 MMMMM--------------------COFFEE CAKE MIXTURE-------------------------
   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.
   
   Source: Recipes from Ghirardelli Chocolate Company of San Francisco
   
   From: Sallie Austin
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