Description
These Easy Garlic Rosemary Focaccia Muffins combine the fragrant flavors of garlic and rosemary with a tender, buttery crumb. Perfect as a savory snack or a delicious side, these muffins are quick to prepare and bake, offering a rustic twist on classic focaccia bread in convenient muffin form.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
- 3 cloves garlic, minced
Wet Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup whole milk (or buttermilk for extra flavor)
- 1 large egg
Toppings
- 2 tablespoons olive oil (for drizzling)
- Extra rosemary and sea salt (for topping)
Instructions
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking.
- Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, sugar, dried rosemary, and minced garlic until evenly distributed.
- Add the Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, whole milk, and large egg thoroughly until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined; avoid overmixing to keep the muffins tender, it’s okay if the batter remains slightly lumpy.
- Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow room for rising.
- Top the Muffins: Drizzle olive oil over each muffin, then sprinkle extra rosemary and sea salt on top for enhanced flavor and texture.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
- Serve: Enjoy warm as a savory side dish or a flavorful snack.
- Storage and Reheating: Store leftover muffins in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave to restore warmth before serving.
Notes
- Use fresh rosemary if available for a more vibrant flavor, finely chopping it before adding.
- Buttermilk can be substituted for whole milk to add a slight tang and improve texture.
- Do not overmix the batter to avoid tough muffins; a few lumps are preferable.
- These muffins are best enjoyed fresh but can be refrigerated for up to 3 days or frozen for longer storage.
- For a vegan version, substitute butter with plant-based margarine and use a flax egg instead of the large egg.
