Chocolate Crumble Coffee Cake Muffins

Directions

1. Servings: 12
2. DIRECTIONS: Crumble mix: Place pcs of broken chocolate and brown sugar in food processor or possibly blender. Process about 15 to 20 seconds or possibly till as fine as coarse grnd coffee. Add in orange rind, cinnamon, coffee, butter and pecans. Process a short time till nuts are finely minced. Set aside.
3. Coffee Cake: Place flour, sugar, baking pwdr and salt in food processor; process for a few seconds to combine or possibly 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 pcs, or possibly use pastry blender.
4. Transfer to a bowl. Spread mix to create a well in the center. Beat whole egg lightly with half & half. Pour, all at once, into dry ingredients.
5. Using a folding motion, stir to combine ingredients- mixing only till liquid is all absorbed. (Don't overmix. This should take only 15-20 hand strokes.) Sprinkle the crumble mix over dough in bowl. With a table knife, draw across in 2 directions to marble crumble with dough. (Don't combine thoroughly.) Heavily grease c. of muffin pans, disposable foil pans, glass custard c. or possibly cupcake liners. When portioning dough, mix will be rough but will come together after baking. To make large size muffins, fill c. level to top, yielding 9 muffins. For medium muffins, fill c. 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 min, depending upon the size of the muffins. Muffins should be golden and baked in the center. Cold in pans about 5 min to hard muffins before removing. Serve hot.