Garlic Rosemary Focaccia Muffins

Ever find yourself craving that irresistible aroma of warm, herb-infused focaccia but don’t want to deal with the fuss of a giant baking sheet and a mountain of dishes? I hear you. That’s exactly why I created these Easy Garlic Rosemary Focaccia Muffins. They pack all the classic flavor and soft, chewy texture of traditional focaccia into a cute, individual portion that’s perfect for busy weeknights, a fancy-ish side for Sunday supper, or even as the star of your next party spread. They’re the cozy, carb-y hug we all need, made simple enough for any night of the week.

Table of Contents

Table of Contents

Why You’ll Love These Focaccia Muffins

These little muffins are about to become your new secret weapon. Here’s why:

• Speed Demon: Forget waiting hours for dough to rise. This recipe uses a quick method that gets you from bowl to table in no time.
• Minimal Cleanup: One bowl, a muffin tin, and you’re basically done. My kind of cooking!
• Endlessly Customizable: Not a rosemary fan? Swap it for thyme or oregano. Want a little kick? A sprinkle of red pepper flakes does the trick.
• Crowd-Pleaser: They’re a guaranteed hit with both kids and adults. Good luck keeping them on the plate for long.

Ingredients

Here’s what you’ll need to gather up. Most of this is probably already in your pantry.

Print

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/2 cup olive oil, plus more for drizzling
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• Flaky sea salt, for sprinkling

How To Make Easy Garlic Rosemary Focaccia Muffins

1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with olive oil. This is key for getting those crispy, golden edges!
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. In another bowl or a large measuring cup, whisk together the milk, 1/2 cup of olive oil, and the egg until just combined.
4. Pour the wet ingredients into the dry ingredients. Gently stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Be careful not to overmix! A few lumps are totally fine.
5. Fold in the minced garlic and most of the chopped rosemary, saving a little for the top.
6. Divide the dough evenly among the 12 prepared muffin cups. They should be about 3/4 full.
7. Drizzle the tops with a little more olive oil. Use your fingers to dimple the tops of each muffin—this is the classic focaccia move! Sprinkle with the remaining rosemary and a good pinch of flaky sea salt.
8. Bake for 18-22 minutes, or until the muffins are puffed and beautifully golden brown on top.
9. Let them cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm. Trust me, you’ll want to eat them warm.

Equipment You’ll Need

You don’t need any fancy gear for this one! Just a trusty mixing bowl, a 12-cup muffin tin, and a few basic kitchen tools. A good set of measuring cups and spoons always comes in handy, too.

Tips & Tricks for the Best Focaccia Muffins

Let’s make sure your baking adventure is a smashing success:

• Don’t Overmix: This is the golden rule! Overmixing the batter will lead to dense, tough muffins. Stir until the ingredients are just combined and then walk away.
• Fresh is Best: While dried rosemary works in a pinch, fresh rosemary and garlic make a world of difference in flavor. If you’re looking for more ways to use fresh herbs, check out my guide on storing fresh herbs to keep them from wilting.
• Get Creative: Feel free to add a handful of grated parmesan cheese to the batter or top them with sun-dried tomatoes and olives for a different twist.

What to Serve With Your Focaccia Muffins

These versatile muffins are the ultimate sidekick. They’re fantastic dunked in a big bowl of creamy tomato soup, served alongside a crisp green salad for a light lunch, or as the bread basket star at your next dinner party with a dish of good olive oil and balsamic vinegar for dipping.

How to Store & Reheat Leftovers

These muffins are best enjoyed the day they’re made, but if you somehow have leftovers, let them cool completely and store them in an airtight container at room temperature for up to 2 days. To bring back that just-baked warmth, pop them in a 350°F oven for 5-10 minutes or until warmed through.

Frequently Asked Questions

Can I make these focaccia muffins ahead of time?

Absolutely! You can mix the dry and wet ingredients separately the night before. Keep them in the fridge, and then just combine everything and bake the next day. Easy peasy.

Can I use a different type of milk?

You sure can. I’ve had great success with 2% milk and even unsweetened almond milk. The fat in whole milk gives them a fantastic richness, but your muffins will still be delicious with a substitute.

My dough seems too wet. What should I do?

Don’t panic! Different brands of flour can absorb liquid differently. If your batter seems more like a thick batter than a shaggy dough, just add another tablespoon or two of flour until it comes together.

Can I freeze these garlic rosemary muffins?

Yes, they freeze beautifully. Once completely cooled, place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature and reheat in the oven to get the texture perfect again.

There you have it! A recipe for Easy Garlic Rosemary Focaccia Muffins that is so simple, you’ll wonder why you haven’t been making them all along. They’re the perfect little bite of comfort that proves the best food doesn’t have to be complicated. I’d love to hear how yours turn out—tag me on social media so I can see your beautiful creations! Now, go preheat that oven. Happy baking