Easy Garlic Rosemary Focaccia Muffins are little bites of soft, fluffy bread loaded with the bold flavors of fresh garlic and fragrant rosemary. They have that perfect golden crust on the outside and a tender, airy inside, just like the classic Italian focaccia but in a handy muffin form.
I love making these muffins when I want a quick side to go with dinner or something special for snacking. They come together so fast, and the smell of garlic and rosemary baking in the oven is simply irresistible. I like to sprinkle a little extra coarse salt on top just before baking to give them that authentic, crunchy finish.
These muffins are great warm right out of the oven, served with olive oil or a dip, or even sliced open for a mini sandwich. Whenever I bring these to a gathering, they disappear fast because everyone loves the comforting, herby taste and the fun shape. Making focaccia in muffin form just makes eating it even more enjoyable!
Key Ingredients & Substitutions
Flour: All-purpose flour works great to give these muffins a soft texture. You can swap half with whole wheat flour for a nuttier flavor and extra fiber.
Fresh Rosemary: Fresh rosemary adds a lovely herbal note. If you don’t have fresh, dried rosemary works too; just use less since it’s stronger.
Garlic: Fresh minced garlic gives a bright flavor. If you want something milder, try roasted garlic or garlic powder as a substitute.
Olive Oil: Olive oil is key for moistness and flavor. You can swap with avocado or vegetable oil if you prefer a milder taste.
Parmesan Cheese: This is optional but adds a nice savory touch. For a dairy-free option, leave it out or use a vegan cheese alternative.
How Can I Make Sure My Focaccia Muffins Are Light and Fluffy?
Getting fluffy muffins is all about mixing and baking correctly. Here’s what I do:
- Whisk the dry ingredients well so everything is evenly combined.
- When adding wet ingredients, fold gently. Overmixing develops gluten and makes them dense.
- Fill muffin cups only about 2/3 full to give the dough room to rise.
- Bake at 375°F (190°C) until golden and a toothpick comes out clean. Avoid opening the oven early.
Following these steps helps the muffins puff up with a tender crumb and a lovely crust that’s crisp but not hard.
Equipment You’ll Need
- Muffin tin – perfect for shaping the focaccia into individual, easy-to-serve muffins.
- Mixing bowls – one for dry ingredients and one for wet helps keep things organized.
- Whisk – great for combining wet ingredients smoothly and for mixing dry ones evenly.
- Spoon or spatula – ideal for gently folding the batter without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts to keep the texture just right.
Flavor Variations & Add-Ins
- Swap rosemary for fresh thyme or basil for a different herb twist that still pairs well with garlic.
- Stir in sun-dried tomatoes or olives for a burst of tangy, salty flavor.
- Add shredded mozzarella or cheddar cheese inside the batter for cheesy focaccia muffins.
- Mix finely chopped caramelized onions for a sweet, rich addition that complements the garlic.
Easy Garlic Rosemary Focaccia Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon fresh rosemary, finely chopped (plus extra for topping)
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/3 cup olive oil (plus extra for drizzling)
- 1 large egg
- 1/4 cup grated Parmesan cheese (optional)
- Coarse sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. So, in under 40 minutes, you’ll have warm, flavorful focaccia muffins ready to enjoy!
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 375°F (190°C). Lightly grease your muffin tin or line it with paper liners to make removing the muffins easier.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, sugar, chopped rosemary, and minced garlic until well combined.
3. Combine Wet Ingredients:
In a separate bowl, beat the egg with the milk and olive oil until everything is smooth and mixed together.
4. Make the Batter:
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula or spoon until just combined. Try not to overmix—this helps the muffins stay light and fluffy. If you want, fold in the Parmesan cheese now.
5. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
6. Add the Finishing Touches:
Drizzle a little olive oil on top of each muffin, then sprinkle with extra rosemary and a pinch of coarse sea salt to get that authentic focaccia flavor.
7. Bake and Cool:
Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool slightly before taking them out of the pan.
8. Enjoy!
Serve your focaccia muffins warm or at room temperature. They’re perfect alongside salads, soups, or just as a tasty snack!
Can I Use Dried Rosemary Instead of Fresh?
Yes! Use about half the amount of dried rosemary since it’s more concentrated. Just chop it finely and mix it in with the dry ingredients as usual.
How Should I Store Leftover Focaccia Muffins?
Keep any leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them slightly in the oven or microwave before serving.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture might be slightly different but still delicious.
Is It Okay to Use Garlic Powder Instead of Fresh Garlic?
You can, but fresh garlic gives the best flavor. If you use garlic powder, start with about 1/2 teaspoon and adjust to taste.
