Real Recipes From Real Home Cooks ®

chocolate crumble coffee cake muffins

Recipe by
Anna Mae Kantor
Berwick, PA

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

yield 12 serving(s)
method Bake

Ingredients For chocolate crumble coffee cake muffins

  • water, warm
  • 1
    egg yolk
  • 1/2 c
    half and half
  • 1
  • 1/2 c
    butter, chilled
  • 1/2 tsp
  • 1 Tbsp
    baking powder
  • 2/3 c
  • 1 3/4 c
  • 1/4 c
  • 1 Tbsp
    butter, chilled
  • 1/4 tsp
    instant coffee powder
  • 1/2 tsp
    cinnamon, ground
  • 1/2 tsp
    orange rind, grated
  • 2 Tbsp
    brown sugar, firmly packed
  • 2 oz
    chocolate, dark and sweet
  • 2 tsp

How To Make chocolate crumble coffee cake muffins

  • 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.

Categories & Tags for Chocolate Crumble Coffee Cake Muffins: