Easy Garlic Rosemary Focaccia Muffins are soft, fluffy, and packed with the fresh flavors of garlic and rosemary. These little muffins capture everything you love about focaccia bread but in a fun, grab-and-go shape. You get that wonderful herby aroma and a touch of saltiness that makes every bite an absolute treat.
I love making these muffins when I want something a bit special without spending too much time in the kitchen. The garlic and rosemary mix together so nicely, and the tops get this little sprinkle of coarse salt that makes the flavors pop. Plus, they’re so easy to whip up that I often bake a batch just to have on hand for quick snacks or to serve alongside soup or salad.
My favorite way to enjoy these focaccia muffins is warm, straight from the oven, with a drizzle of olive oil or a bit of butter melting on top. They also make a great side for dinners or even a tasty base for mini sandwiches. Every time I bake these, they disappear quickly, and I always end up making more because everyone loves how simple and delicious they are.
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Key Ingredients & Substitutions
Flour: All-purpose flour works great for a soft, tender crumb. You can swap half the flour for whole wheat for a nuttier flavor, but expect a denser muffin.
Olive Oil: Olive oil adds moisture and that authentic focaccia taste. If you don’t have it, use a mild vegetable oil, but the flavor will be less rich.
Fresh Rosemary: Fresh rosemary really brightens these muffins. If you only have dried rosemary, use about one-third of the amount, as it’s more concentrated.
Garlic: Fresh minced garlic adds a punch of flavor. Garlic powder is optional in the batter but sprinkle a little on top for extra aroma.
How Do You Keep Focaccia Muffins Soft and Fluffy?
Softness is key in these muffins, so be gentle when mixing your batter. Overmixing develops gluten and makes muffins dense.
- Whisk dry ingredients separately to combine evenly.
- Mix wet ingredients in another bowl before combining with dry.
- Fold wet and dry gently until just combined — small lumps are okay.
- Don’t overbake; check at 18 minutes by inserting a toothpick.
Also, adding olive oil and eggs helps keep the crumb moist and tender. Let muffins cool slightly before removing from the pan to keep their shape.
Equipment You’ll Need
- 12-cup muffin pan – perfect for shaping these focaccia muffins and getting a nice, even bake.
- Mixing bowls – one for dry ingredients and one for wet; it helps keep things clean and simple.
- Whisk – great for blending dry ingredients smoothly and mixing wet ones evenly.
- Rubber spatula – for folding ingredients gently without overmixing the batter.
- Measuring cups and spoons – accurate measuring means better baking results.
Flavor Variations & Add-Ins
- Add chopped sun-dried tomatoes for a sweet, tangy twist that pairs nicely with rosemary.
- Stir in grated Parmesan cheese for a salty, cheesy boost that deepens the flavor.
- Mix in caramelized onions for a touch of sweetness and a soft texture contrast.
- Swap fresh rosemary with thyme for a milder herbal note that’s fresh and subtle.
Easy Garlic Rosemary Focaccia Muffins
Ingredients You’ll Need:
Main Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped, plus extra for garnish
- 1 teaspoon garlic powder (optional, for extra garlic flavor)
- Coarse sea salt, for sprinkling on top
How Much Time Will You Need?
This focaccia muffin recipe takes about 10 minutes to prepare and around 18-22 minutes to bake. Add a few more minutes to let them cool before serving, so in total, you can have these delicious muffins ready in about 30 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Pan:
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line it with paper liners to keep the muffins from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, sugar, and optional garlic powder. This will make sure the dry ingredients are evenly combined.
3. Combine Wet Ingredients:
In another bowl, beat the eggs, then add the milk and olive oil. Mix these together well until smooth and blended.
4. Mix the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently just until combined. The batter will be a little lumpy—that’s okay! Avoid overmixing to keep your muffins soft and tender.
5. Add Garlic and Rosemary:
Fold in the minced garlic and chopped rosemary evenly throughout the batter for that lovely fresh flavor.
6. Fill Muffin Cups:
Spoon the batter into your prepared muffin cups, filling each about three-quarters full to leave room for rising.
7. Add Topping and Bake:
Drizzle a little olive oil on top of each muffin. Then sprinkle with fresh rosemary and a pinch of coarse sea salt for extra flavor and texture. Bake in the preheated oven for 18-22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool a little more. Serve warm or at room temperature, optionally with an extra drizzle of olive oil or a pat of butter.
Enjoy your soft, flavorful garlic rosemary focaccia muffins! They’re perfect for snacking, alongside a meal, or as a tasty appetizer.
Can I Use Dried Rosemary Instead of Fresh?
Yes! Use about one-third of the amount since dried rosemary is more concentrated. Add it to the dry ingredients so it distributes evenly.
How Should I Store Leftover Focaccia Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 2 months. Thaw at room temperature or warm gently before serving.
Can I Make These Muffins Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Make sure it includes xanthan gum or another binder for best texture.
What’s the Best Way to Reheat Focaccia Muffins?
Warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or microwave for 15-20 seconds. Adding a light drizzle of olive oil before reheating keeps them moist.
