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Chocolate Crumble Coffee Cake Muffins

 

31

Yield

12

servings

Prep

20

min

Cook

17

min

Ready

37

min

Trans-fat Free
 

Ingredients

Crumble mixture
2 ounces chocolate (sweet)
ghirardelli, dark
*
2 tablespoons sugar
packed brown
½ teaspoon orange zest
fresh
½ teaspoon cinnamon
ground
¼ teaspoon instant coffee
*
1 tablespoon butter
cold
¼ cup pecans
Coffee cake mixture
1 ¾ cups all-purpose flour
cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup butter
cold
1 each eggs
½ cup light cream (half&half)
1 each egg yolks
*
2 teaspoons water

Directions

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 to 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 and 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 to 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 ⅔ full, yielding 12 muffins.

Prepare egg wash by mixing water with egg yolk.

Brush muffins with egg wash. Bake at 400-F for 15 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 22747% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 170mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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