DARK CHOCOLATE OLIVE OIL SOURDOUGH MUFFINS

Preheat the oven to 425F. Line a 12-cup muffin tin with liners; set aside.
Start by preparing the chocolate crumb topping. In a medium bowl, combine all of the crumb ingredients, and use a fork or your fingers to mash or pinch together until a crumbly mixture forms. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the sourdough discard, olive oil, maple syrup, eggs, greek yogurt, vanilla, and milk, until well combined.
Pour the dry ingredients into the wet, and mix with a wooden spoon or spatula until the batter is just combined. Then, fold in the chocolate chips.
Use an ice cream scooper to scoop the batter into the prepared muffin tin, filling each muffin well 3/4 of the way to the top.
Sprinkle the tops with the chocolate crumb mixture.
Bake at 425F for 5 minutes. Then lower the oven temperature to 350F and bake for another 15-17 minutes, until a toothpick inserted in the middle comes out clean.
Remove from the oven and cool in the muffin tin for 15 minutes, then transfer to a wire cooling rack.
Serve with a dusting of powdered sugar and spread of butter, if desired.
Enjoy!