Dark Chocolate Olive Oil Sourdough Muffins
Indulge in Dark Chocolate Olive Oil Sourdough Muffins! Infused with the richness of dark chocolate and the subtle tang of olive oil, these muffins boast a decadent chocolate crumb topping for the ultimate treat. Perfect for using up excess sourdough starter and satisfying cravings, these muffins redefine homemade goodness with every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Sourdough discard or unfed starter
Olive oil
Maple syrup
Eggs
Greek yogurt
Vanilla extract
Milk of choice
Dark or semi-sweet chocolate chips
Brown sugar
Butter
Tips for making Dark Chocolate Olive Oil Sourdough Muffins:
Quality Ingredients: Start with high-quality dark chocolate and olive oil for the best flavor. The richness of these ingredients will shine through in the muffins.
Balance of Flavors: Dark chocolate and olive oil can have intense flavors, so balance them with a touch of sweetness from maple syrup or honey. You can adjust the sweetness level to your preference.
Mixing Method: Mix the wet and dry ingredients separately before combining them. This ensures that the batter is evenly mixed without over-mixing, which can result in tough muffins.
Fold in the Chocolate: Chop the dark chocolate into small chunks, or use chocolate chips, and fold them gently into the batter. This ensures that the chocolate is evenly distributed throughout the muffins.
Use Olive Oil Wisely: Olive oil adds moisture and richness to the muffins. Use extra virgin olive oil for a more pronounced flavor, but be mindful not to overpower the other ingredients.
Don't Over-mix: Mix the batter until just combined to avoid overdeveloping the gluten, which can result in dense muffins. A few lumps in the batter are okay.
Baking Time and Temperature: Bake the muffins at the correct temperature for the specified time. Check for doneness with a toothpick inserted into the center – it should come out clean or with a few moist crumbs attached.
Cooling Time: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from becoming soggy.
Storage: Store any leftover muffins in an airtight container at room temperature for up to a few days. You can also freeze them for longer storage.
Serve and Enjoy: Serve the dark chocolate olive oil sourdough muffins as a delicious breakfast treat or snack. They pair well with a cup of coffee or tea.
Check out my other chocolate-themed desserts on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these dark chocolate olive oil sourdough muffins. Happy baking!
