chocolate crumble coffee cake muffins
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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
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water, warm
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1egg yolk
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1/2 chalf and half
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1egg
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1/2 cbutter, chilled
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1/2 tspsalt
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1 Tbspbaking powder
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2/3 csugar
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1 3/4 cflour
- CAKE INGREDIENTS
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1/4 cpecans
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1 Tbspbutter, chilled
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1/4 tspinstant coffee powder
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1/2 tspcinnamon, ground
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1/2 tsporange rind, grated
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2 Tbspbrown sugar, firmly packed
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2 ozchocolate, dark and sweet
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2 tspwater
How To Make chocolate crumble coffee cake muffins
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1Crumble 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.
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2Add orange rind, cinnamon, coffee, butter and pecans; process a short time until nuts are finely chopped and set aside.
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3Coffee 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.
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4Sprinkle small butter cubes over dry ingredients; process only 5-6 seconds to distribute butter into very small pieces, or use pastry blender.
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5Transfer to a bowl, then spread mixture to form a well in the center.
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6Beat 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.)
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7Sprinkle 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.)
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8Heavily 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.
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9To make large size muffins, fill cups level to top, yielding 9 muffins; for medium muffins, fill cups 2/3 full, yielding 12 muffins.
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10Prepare egg wash by mixing water with egg yolk.
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11Brush muffins with egg wash; bake at 325 for 15-17 minutes, depending upon the size of the muffins.
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12Muffins should be golden brown and baked in the center.
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13Cool in pans about 5 minutes to firm muffins before removing; serve warm.
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14I 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.
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Categories & Tags for Chocolate Crumble Coffee Cake Muffins:
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