Easy Garlic Rosemary Focaccia Muffins are little pockets of fluffy bread filled with the wonderful flavors of fresh garlic and fragrant rosemary. These muffins have a golden crust topped with coarse salt, making each bite a perfect mix of soft, chewy, and slightly crispy. They’re a simple twist on classic focaccia, made in muffin form for quick and easy snacking or dinner sides.
I love making these muffins because they come together fast and fill the kitchen with the smell of fresh herbs and garlic. I often double the recipe to have some ready for the week—these muffins are great for breakfast with a dab of butter or alongside soups and salads. It’s hard to resist grabbing one warm from the oven, especially when the rosemary and garlic aromas are so inviting.
One of my favorite ways to enjoy these focaccia muffins is as a base for mini sandwiches. I slice them open and stuff with simple fillings like mozzarella, tomato, and basil, or go for something heartier like turkey and cheese. They’re also fantastic just served warm for dipping into olive oil or drizzling with balsamic vinegar. Easy, tasty, and perfect for sharing!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins, giving them structure. You can try whole wheat flour for a nuttier taste, but the muffins might be a bit denser.
Baking powder: This helps make the muffins rise and be light. Make sure it’s fresh for the best results.
Olive oil: Extra virgin olive oil adds great flavor and keeps the muffins moist. If you don’t have olive oil, you can use a neutral oil like vegetable or avocado oil.
Garlic & Rosemary: Fresh garlic and rosemary are the stars here. Minced garlic gives a warm, mild flavor, while rosemary adds a lovely aroma. If fresh rosemary isn’t available, use dried—just reduce the amount by half.
Whole milk: Milk adds moisture and richness. You can swap for any milk alternative like almond, soy, or oat milk if preferred.
How Do I Get the Perfect Focaccia Muffin Texture?
The key to fluffy focaccia muffins is mixing and baking correctly. Here’s how to nail it:
- Combine wet and dry ingredients gently. Don’t overmix; a few lumps are okay. Overmixing can make the muffins tough.
- Use fresh baking powder so the muffins rise nicely.
- Drizzle olive oil on top before baking to keep the crust crisp and golden.
- Bake at 375°F for about 18-22 minutes until tops are golden and a toothpick comes out clean.
- Let muffins cool slightly in the tin; this helps them set without drying out.
These steps help the muffins stay soft inside with a slightly crispy top and that classic focaccia flavor from garlic and rosemary.
Equipment You’ll Need
- 12-cup muffin tin – perfect for giving your focaccia that fun, individual shape and even baking.
- Mixing bowls – one large for dry ingredients and one medium for wet ingredients to keep things organized.
- Whisk – helps combine ingredients smoothly without overworking the batter.
- Spoon or small ladle – makes filling each muffin cup neat and easy.
- Measuring cups and spoons – essential for getting the right ingredient amounts every time.
- Wire rack – allows muffins to cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup grated Parmesan cheese to the batter for a rich, cheesy twist that pairs well with the rosemary.
- Swap fresh rosemary for chopped thyme for a more delicate herbal flavor that’s great if you prefer milder herbs.
- Mix in 1/4 cup sun-dried tomatoes chopped finely to add a tangy, sweet pop in every bite.
- Try adding 1/2 cup cooked and crumbled bacon or pancetta for a salty, smoky addition that makes these muffins a hearty snack.
Easy Garlic Rosemary Focaccia Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients & Flavorings:
- 1 cup whole milk
- ¼ cup extra virgin olive oil, plus extra for drizzling and greasing pans
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (plus extra for garnish)
- 1 teaspoon coarse sea salt (for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, so in just under 35 minutes you’ll have fresh, warm focaccia muffins ready to enjoy. A quick mixing and baking recipe that’s perfect when you want soft, garlicky bread in no time!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Lightly brush a 12-cup muffin tin with olive oil to prevent sticking and add flavor to the crust.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
3. Combine the Wet Ingredients:
In a separate bowl, whisk milk, olive oil, egg, minced garlic, and chopped rosemary until well blended.
4. Gently Mix Wet and Dry:
Pour the wet ingredients into the dry ingredients and fold together gently until just combined. The batter should be slightly lumpy — don’t overmix to keep muffins tender.
5. Fill and Season the Muffin Cups:
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Drizzle a little olive oil over the top of each muffin. Then sprinkle with coarse sea salt and a few rosemary leaves for an irresistible finish.
6. Bake to Golden Perfection:
Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Remove muffins from the oven and let them cool slightly in the tin for about 5 minutes. Then transfer them to a wire rack to cool a bit more before serving. Enjoy warm or at room temperature—these muffins go perfectly with soups, salads, or simply with some extra olive oil to dip.
Can I Use Dried Rosemary Instead of Fresh?
Yes! Use about half the amount of dried rosemary since it has a stronger flavor. Add it with the wet ingredients just like fresh rosemary.
How Should I Store Leftover Focaccia Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days and reheat gently before serving.
Can I Freeze These Muffins?
Absolutely! Let the muffins cool completely, then freeze in a sealed bag or container for up to 3 months. Thaw at room temperature or warm in the oven before eating.
Can I Make These Vegan?
You can substitute the egg with a flax or chia egg (1 tbsp ground seeds + 3 tbsp water) and use a plant-based milk to make this recipe vegan-friendly.
