How to make it

  • Directions
  • Servings: 12
  • 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 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 over mix. 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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