Easy Garlic Rosemary Focaccia Muffins
Make these easy, fluffy Garlic Rosemary Focaccia Muffins in 40 minutes! No yeast, no rising and just mix, bake, and enjoy this savory delight. These Garlic Rosemary Focaccia Muffins are an absolute game-changer in my kitchen. I love baking, but let’s be honest, sometimes I just don’t have the patience for yeast-based breads that need hours of rising. That’s exactly why I created this recipe.
Ingredients
- All-purpose flour
- Baking powder
- Olive oil
- Fresh rosemary
- Garlic
- Milk
- Extra Ingredients for an Enhanced Version:
- Active dry yeast
- Honey
- Bread flour
- Butter melted
- Finishing salt
- Rosemary Garlic Topping:
- Extra virgin olive oil
- Rosemary minced
- Garlic minced
Instructions
- Whisk the dry ingredients: In a large bowl, combine 2 cups of all-purpose flour, 1 tbsp baking powder, and 1 tsp salt. Whisk until well combined. Mix the wet ingredients: In another bowl, stir together ½ cup olive oil, 1 cup milk, 2 cloves minced garlic, and 1 tbsp chopped fresh rosemary.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix! A few lumps are okay. Grease a 12-cup muffin tin and spoon the batter into each cup, filling them about ¾ full.
- Bake at 375°F (190°C) for 20-25 minutes, or until the muffins are golden brown. Insert a toothpick into the center of a muffin; if it comes out clean, they’re done! If there’s batter on it, bake for 2-3 more minutes.
- Let muffins cool slightly in the tin for 5 minutes before transferring them to a wire rack. Serve warm with butter, honey, or a side of olive oil and balsamic vinegar for dipping.
Notes
- Dense Muffins? Overmixing makes them tough—stir gently!
- Didn’t Rise? Check if your baking powder is fresh.
- Too Dry? Use full-fat milk and enough olive oil.