Chocolate Crumble Coffee Cake Muffins Recipe

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Chocolate Crumble Coffee Cake Muffins

Anna Mae Kantor

By
@bluelady

This recipe I adopted from the JAP orphan recipes. Hope you'll give it a try.


pinch tips: How to Use Hand & Stand Mixers


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Serves:

12

Method:

Bake

Ingredients

water, warm
2 oz
chocolate, dark and sweet
2 Tbsp
brown sugar, firmly packed
1/2 tsp
orange rind, grated
1/2 tsp
cinnamon, ground
1/4 tsp
instant coffee powder
1 Tbsp
butter, chilled
1/4 c
pecans

CAKE INGREDIENTS

1 3/4 c
flour
2/3 c
sugar
1 Tbsp
baking powder
1/2 tsp
salt
1/2 c
butter, chilled
1
egg
1/2 c
half and half
1
egg yolk
2 tsp
water

Directions Step-By-Step

1
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.
2
Add orange rind, cinnamon, coffee, butter and pecans; process a short time until nuts are finely chopped and set aside.
3
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.
4
Sprinkle small butter cubes over dry ingredients; process only 5-6 seconds to distribute butter into very small pieces, or use pastry blender.
5
Transfer to a bowl, then spread mixture to form a well in the center.
6
Beat whole egg lightly with half and half; pour, all at once, into dry ingredients and, 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.)
7
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.)
8
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.
9
To make large size muffins, fill cups level to top, yielding 9 muffins; for medium muffins, fill cups 2/3 full, yielding 12 muffins.
10
Prepare egg wash by mixing water with egg yolk.
11
Brush muffins with egg wash; bake at 325 for 15-17 minutes, depending upon the size of the muffins.
12
Muffins should be golden brown and baked in the center.
13
Cool in pans about 5 minutes to firm muffins before removing; serve warm.
14
I edited the baking temperature. Originally, it said 400--OMG that's too hot--so I cooled it down to 325 so the muffins wouldn't be dried out. But all ovens vary--I just think that was too hot.

About this Recipe

Course/Dish: Cakes, Chocolate, Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy