Garlic Rosemary Focaccia Muffins for Effortless Home Baking

These Garlic Rosemary Focaccia Muffins are fluffy, fragrant, and perfect for any culinary skill level, offering a delicious treat filled with warmth and comfort.

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Prep Time 10

Cook Time 20

Rising Time 1

Total Time 1 30

Servings: 12 muffins

Course: Snacks

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 teaspoons Instant Yeast Can substitute with active dry yeast
1 cup Warm Water At 110°F/43°C
1 tablespoon Honey Can substitute with sugar
3 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version
1 teaspoon Salt
2 tablespoons Olive Oil Extra virgin
2 tablespoons Fresh Rosemary Chopped
2 cloves Garlic Minced

For Topping

1 teaspoon Flaky or Coarse Sea Salt

Equipment

Mixing Bowl
Muffin Tin
Oven

Method

Step‑by‑Step Instructions

Activate the Yeast: Combine instant yeast and honey in warm water. Let sit for around 5 minutes until frothy.
Combine the Ingredients: Once frothy, add all-purpose flour, salt, and olive oil. Mix until a sticky dough forms.
Let the Dough Rise: Cover and let rise in a warm area for 45–60 minutes until doubled in size.
Preheat and Prepare: Preheat oven to 375°F (190°C) and grease muffin tin with olive oil.
Portion the Dough: Scoop dough into muffin tin, filling each cup about ¾ full.
Add Toppings: Drizzle olive oil on top, sprinkle with rosemary, garlic, and sea salt.
Bake to Perfection: Bake for 18–20 minutes until golden brown, rotating pan halfway through.
Cool and Serve: Allow muffins to cool slightly before serving warm.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 1mgIron: 5mg

Notes

Store in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat in a preheated oven at 350°F for 10–15 minutes.

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