Servings: 12DIRECTIONS: Crumble mixture: Place pieces of broken chocolate andbrown sugar in food processor or blender. Process about 15 to 20seconds or until as fine as coarse ground coffee. Add orange rind,cinnamon, coffee, butter and pecans. Process a short time until nutsare finely chopped. Set aside.Coffee Cake: Place flour, sugar, baking powder and salt in foodprocessor; process for a few seconds to combine or prepare by handusing a pastry blender. Sprinkle small butter cubes over dryingredients. Process only 5-6 seconds to distribute butter into verysmall pieces, or use pastry blender. Transfer to a bowl. Spreadmixture to form a well in the center. Beat whole egg lightly withhalf & half. Pour, all at once, into dry ingredients. Using a foldingmotion, stir to combine ingredients- mixing only until liquid is allabsorbed. (Do not overmix. 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 notcombine thoroughly.) Heavily grease cups of muffin pans, disposablefoil pans, glass custard cups or cupcake liners. When portioningdough, mixture will be rough but will come together after baking. Tomake large size muffins, fill cups level to top, yielding 9 muffins.For medium muffins, fill cups 2/3 full, yielding 12 muffins. Prepareegg 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 themuffins. Muffins should be golden brown and baked in the center. Coolin pans about 5 minutes to firm muffins before removing. Serve warm.Source: Recipes from Ghirardelli Chocolate Company of San FranciscoFrom: Sallie Austin
