Chocolate crumble coffee cake muffins
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Chocolate crumble coffee cake muffins
  Chocolate    Coffee    Muffins    Cakes  
Last updated 6/12/2012 1:15:27 AM. Recipe ID 44830. Report a problem with this recipe.
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      Title: Chocolate crumble coffee cake muffins
 Categories: Muffins, Breads
      Yield: 12 Servings
MMMMM----------------------CRUMBLE MIXTURE---------------------------
      2 oz Ghirardelli Sweet Dark
      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.

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Recipe ID 44830 (Apr 03, 2005)

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