There’s something undeniably magical about the smell of freshly baked bread wafting through your home. It’s warm, comforting, and instantly nostalgic. These Garlic Rosemary Focaccia Muffins bring that magic to life in the most delightful, bite-sized way.
Growing up, Sundays were sacred in our home—not just for rest but for the irresistible scent of herbs and garlic simmering in the air as dough rose patiently on the counter. My grandmother, who never measured but somehow always got it right, would craft rustic loaves with her hands, infusing every batch with love, olive oil, and fresh garden herbs. These muffins are inspired by her timeless focaccia—just reimagined into individual portions that are perfect for sharing (or not).
Whether you’re hosting a cozy dinner, bringing a savory treat to a potluck, or just craving something fluffy, garlicky, and herb-kissed, these focaccia muffins will steal the spotlight. With their golden tops, soft insides, and the perfect crunch from olive oil-brushed crusts, they’re not just bread—they’re little edible hugs.
Why You’ll Love This Recipe:
- Perfect for beginners: No complicated shaping—just scoop and bake!
- Herbaceous and garlicky: Packed with bold flavor thanks to rosemary and roasted garlic.
- Great for sharing: Perfect for parties, lunchboxes, or holiday baskets.
- Freezer-friendly: Make a batch and save some for later.
- Customizable: Add your favorite toppings like sun-dried tomatoes, olives, or cheese.
INGREDIENTS YOU’LL NEED:
- 1 ¾ cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ¾ cup warm water (110°F/43°C)
- 3 tablespoons extra virgin olive oil (plus more for brushing)
- 2 teaspoons chopped fresh rosemary
- 3 cloves roasted garlic, mashed
- Flaky sea salt for topping
HOW TO MAKE GARLIC ROSEMARY FOCACCIA MUFFINS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Wake Up the Dough
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast. You’ll want to make sure your water is warm, not hot—think bathwater temperature. Slowly pour the water into the dry ingredients and mix until a sticky dough forms. It will look a little shaggy, but that’s exactly what you want.
Step 2: Add the Flavor
Drizzle in the olive oil and fold in the mashed roasted garlic and chopped rosemary. The dough will feel slick and oily—that’s a good thing! That olive oil will work its magic during baking, giving the muffins their signature golden crust.
Step 3: Let It Rise
Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise for about 1 hour, or until doubled in size. I usually tuck mine near a sunny window or inside a turned-off oven with the light on—cozy and warm, just like a rising dough loves.
Step 4: Prepare the Muffin Tin
Generously grease a 12-cup muffin tin with olive oil. Don’t skimp here—the oil helps give those muffins a crispy edge.
Step 5: Portion the Dough
Once risen, the dough will be airy and soft. Use two spoons or oiled hands to scoop the dough evenly into the muffin cups. Fill each cup about halfway—these babies will puff up beautifully!
Step 6: Second Rise
Let the dough rest in the tin for another 15–20 minutes. This second rise helps develop those beautiful little bubbles and gives a fluffier muffin.
Step 7: Add the Finishing Touches
Brush the tops generously with more olive oil and sprinkle with flaky sea salt. If you’re feeling fancy, add an extra pinch of rosemary or even a bit of minced garlic.
Step 8: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the muffins for 20–22 minutes, or until the tops are golden and crisp. The smell alone is worth the wait.
Step 9: Cool and Serve
Let them cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with a swipe of butter or a dip in olive oil and balsamic. Heaven.
HELPFUL TIPS:
- Roasting Garlic: Simply wrap garlic cloves in foil with a drizzle of olive oil, bake at 375°F for 35–40 minutes until golden and soft.
- Don’t overwork the dough: Gentle mixing keeps the texture light and airy.
- Customize away: Add a sprinkle of shredded cheese or chopped olives before baking for a twist.
- Use fresh rosemary: The flavor is more vibrant and aromatic than dried.
DETAILS:
- Prep Time: 15 minutes (plus 1 hour 15 minutes rise time)
- Cook Time: 22 minutes
- Total Time: 1 hour 52 minutes
- Yield: 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
NOTES:
You can easily double this recipe if you’re baking for a crowd. These muffins also freeze beautifully—just pop them in a freezer bag once completely cooled and reheat in the oven for 5–7 minutes at 350°F when ready to serve.
NUTRITIONAL INFORMATION: (Per muffin, approximate)
- Calories: 145
- Carbohydrates: 20g
- Protein: 3g
- Fat: 6g
- Fiber: 1g
- Sodium: 190mg
- Sugar: 0.5g
FREQUENTLY ASKED QUESTIONS:
Can I use dried rosemary instead of fresh?
Yes, but reduce the amount to 1 teaspoon, as dried herbs are more concentrated.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat. Keep in mind, the muffins will be a bit denser.
What if I don’t have a muffin tin?
You can bake this dough in a small greased baking dish and cut into squares after baking—just extend the bake time to around 25–30 minutes.
STORAGE INSTRUCTIONS:
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. Reheat from frozen in a 350°F oven until warm and crisp again—about 8–10 minutes.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Soft & Fluffy Pumpkin Muffins
- Coconut and Pineapple Cottage Cheese Muffins
- Pumpkin Morning Glory Muffins
- Easy & Delicious Breakfast Egg Muffins
CONCLUSION
These Garlic Rosemary Focaccia Muffins are the kind of recipe that feels like home. Rustic, flavorful, and baked with simple ingredients, they’re the perfect way to elevate any meal—or simply enjoy as a cozy snack with your favorite spread. Whether you’re new to baking or a seasoned bread-lover, this recipe brings joy, warmth, and just the right amount of garlic to your kitchen. Try them once, and you’ll find yourself making them again and again.
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Garlic Rosemary Focaccia Muffins
Description
There’s something undeniably magical about the smell of freshly baked bread wafting through your home. It’s warm, comforting, and instantly nostalgic. These Garlic Rosemary Focaccia Muffins bring that magic to life in the most delightful, bite-sized way.
Growing up, Sundays were sacred in our home—not just for rest but for the irresistible scent of herbs and garlic simmering in the air as dough rose patiently on the counter. My grandmother, who never measured but somehow always got it right, would craft rustic loaves with her hands, infusing every batch with love, olive oil, and fresh garden herbs. These muffins are inspired by her timeless focaccia—just reimagined into individual portions that are perfect for sharing (or not).
Whether you’re hosting a cozy dinner, bringing a savory treat to a potluck, or just craving something fluffy, garlicky, and herb-kissed, these focaccia muffins will steal the spotlight. With their golden tops, soft insides, and the perfect crunch from olive oil-brushed crusts, they’re not just bread—they’re little edible hugs.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon instant yeast
¾ cup warm water (110°F/43°C)
3 tablespoons extra virgin olive oil (plus more for brushing)
2 teaspoons chopped fresh rosemary
3 cloves roasted garlic, mashed
Flaky sea salt for topping
Instructions
Step 1: Wake Up the Dough
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast. You’ll want to make sure your water is warm, not hot—think bathwater temperature. Slowly pour the water into the dry ingredients and mix until a sticky dough forms. It will look a little shaggy, but that’s exactly what you want.
Step 2: Add the Flavor
Drizzle in the olive oil and fold in the mashed roasted garlic and chopped rosemary. The dough will feel slick and oily—that’s a good thing! That olive oil will work its magic during baking, giving the muffins their signature golden crust.
Step 3: Let It Rise
Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise for about 1 hour, or until doubled in size. I usually tuck mine near a sunny window or inside a turned-off oven with the light on—cozy and warm, just like a rising dough loves.
Step 4: Prepare the Muffin Tin
Generously grease a 12-cup muffin tin with olive oil. Don’t skimp here—the oil helps give those muffins a crispy edge.
Step 5: Portion the Dough
Once risen, the dough will be airy and soft. Use two spoons or oiled hands to scoop the dough evenly into the muffin cups. Fill each cup about halfway—these babies will puff up beautifully!
Step 6: Second Rise
Let the dough rest in the tin for another 15–20 minutes. This second rise helps develop those beautiful little bubbles and gives a fluffier muffin.
Step 7: Add the Finishing Touches
Brush the tops generously with more olive oil and sprinkle with flaky sea salt. If you’re feeling fancy, add an extra pinch of rosemary or even a bit of minced garlic.
Step 8: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the muffins for 20–22 minutes, or until the tops are golden and crisp. The smell alone is worth the wait.
Step 9: Cool and Serve
Let them cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with a swipe of butter or a dip in olive oil and balsamic. Heaven.
Notes
You can easily double this recipe if you’re baking for a crowd. These muffins also freeze beautifully—just pop them in a freezer bag once completely cooled and reheat in the oven for 5–7 minutes at 350°F when ready to serve.