Garlic Rosemary Focaccia Muffins
Delightful muffins infused with garlic and rosemary, offering a bite-sized twist on traditional focaccia, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use the spoon-and-level method for accurate measurement.
- 1 tablespoon baking powder Ensure baking powder is fresh for best results.
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped Fresh herbs yield the best flavor.
- 3 cloves garlic, minced Roasting the garlic beforehand enhances sweetness.
Wet Ingredients
- 1 cup warm water
- 1/4 cup olive oil Use high-quality olive oil.
- 1 tablespoon honey Adds a hint of sweetness.
Toppings
- Sea salt for topping To enhance flavor.
- Extra rosemary for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, combine the flour, baking powder, salt, chopped rosemary, and minced garlic.
- In another bowl, mix the warm water, olive oil, and honey until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until you have a smooth batter. Avoid overmixing.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle sea salt and extra rosemary on top of each muffin before placing them in the oven.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
These muffins are versatile and can be served warm with olive oil for dipping, or alongside soups and salads. You can experiment with different herbs and add-ins for variations, such as shredded cheese or sun-dried tomatoes. Store in an airtight container for up to three days or freeze for longer storage.