Easy Garlic Rosemary Focaccia Muffins are little bites of herby, garlicky bread that’s soft on the inside and a little crispy on the outside. With fresh rosemary and garlic in every bite, they bring the cozy feeling of homemade focaccia but in a fun muffin shape that’s perfect for snacking or serving alongside a meal.
I love making these because they come together quickly and don’t require a lot of fuss. I usually sprinkle a bit of sea salt on top before baking to add that nice crunchy finish, and the smell of garlic and rosemary baking fills my kitchen in the most comforting way. It’s a simple recipe that always makes people ask for the second muffin!
These muffins are perfect for dipping in olive oil or serving with soup and salad. I like to bring them to get-togethers because they’re easy to share and taste like you spent all day baking, even when you didn’t. If you’re looking for a tasty and easy bread treat, these focaccia muffins are sure to please everyone at the table.
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins, giving them structure and a soft crumb. You can try whole wheat flour, but use half whole wheat and half all-purpose for best results.
Olive oil: It adds moisture and flavor, especially when brushed on top for that classic focaccia touch. If you don’t have olive oil, vegetable or avocado oil works too.
Fresh rosemary: The star herb that gives these muffins their signature aroma. If fresh isn’t available, dried rosemary can be used but reduce the amount since it’s more concentrated.
Garlic: Fresh minced garlic offers a punchy flavor. Garlic powder is optional for an extra layer but don’t skip fresh garlic as it brings the best flavor and texture.
Sea salt flakes: Sprinkled on top, they add a crunchy salty finish. Regular coarse salt works well; avoid fine table salt here since it won’t give that crunch.
How Can You Get That Classic Focaccia Texture in Muffin Form?
The trick is to keep the batter thick but not overly mixed. Here’s how I do it:
- Mix dry and wet ingredients just until combined—don’t overwork the batter to avoid tough muffins.
- Make gentle dimples on top of each muffin to mimic focaccia’s characteristic look and help olive oil soak in.
- Brush olive oil generously on top before baking; this helps create a crispy, golden crust.
- Bake at a high temperature (400°F) to get a nice rise and crust without drying out the inside.
Following these steps gives you soft, pillowy insides with a lovely crust that feels almost like traditional focaccia bread but quicker and in individual servings.
Equipment You’ll Need
- Muffin tin – perfect for shaping the focaccia into easy, individual muffins.
- Mixing bowls – one for dry and one for wet ingredients to keep things simple and organized.
- Whisk – helps blend dry ingredients evenly and prevent lumps.
- Measuring cups and spoons – accuracy helps get the dough just right.
- Basting brush – great for brushing olive oil on top for a crisp, golden finish.
Flavor Variations & Add-Ins
- Add sun-dried tomatoes and chopped olives for a Mediterranean twist that pairs well with rosemary.
- Use grated Parmesan or Pecorino cheese sprinkled on top before baking for a cheesy crust.
- Mix in caramelized onions or sautéed mushrooms for extra sweetness and depth.
- Swap fresh rosemary for thyme or sage to change the herbal flavor profile.
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 granulated sugar
- 1/4 teaspoon garlic powder (optional for extra garlic flavor)
Wet Ingredients:
- 3/4 cup warm water (110°F / 43°C)
- 1/4 cup olive oil, plus extra for brushing
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped, plus extra for garnish
Topping:
- 1 teaspoon sea salt flakes or coarse salt
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 18-22 minutes for baking. Overall, you can have these delicious focaccia muffins ready in under 35 minutes, perfect for a quick snack or side dish!
Step-by-Step Instructions:
1. Prep Your Oven and Muffin Tin:
Start by preheating your oven to 400°F (200°C). Lightly grease your muffin tin with olive oil to ensure the muffins won’t stick and get a lovely crispy crust.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, salt, sugar, and garlic powder if you’re using it. This helps spread the flavor evenly throughout the muffins.
3. Combine Wet Ingredients:
In a separate bowl, mix the warm water, olive oil, minced garlic, and chopped rosemary. This mixture adds rich flavor and moisture to your focaccia muffins.
4. Make the Batter:
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a thick, slightly lumpy batter is perfect for tender muffins.
5. Fill and Shape Your Muffins:
Spoon the batter evenly into the muffin cups, filling each about three-quarters full. Use your finger or a small spoon to make dimples on the top of each muffin, just like traditional focaccia bread.
6. Add Toppings:
Brush the tops of the muffins generously with olive oil. Then sprinkle fresh rosemary needles and sea salt flakes over each muffin for extra flavor and texture.
7. Bake to Golden Perfection:
Bake in your preheated oven for 18 to 22 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Let the muffins cool for a few minutes in the tin before removing them. Serve warm or at room temperature, with an optional drizzle of olive oil or alongside your favorite dipping sauce.
Equipment You’ll Need
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Basting brush for olive oil
Flavor Variations & Add-Ins
- Mix in chopped sun-dried tomatoes and olives for a Mediterranean twist.
- Sprinkle grated Parmesan or Pecorino cheese on top before baking.
- Try caramelized onions or sautéed mushrooms added to the batter.
- Swap fresh rosemary with thyme or sage for a different herbal flavor.
Can I Use Dried Rosemary Instead of Fresh?
Yes, you can! Use about one-third of the amount called for fresh rosemary since dried herbs are more concentrated. Chop it finely and mix it into the batter as usual.
Can I Make These Focaccia Muffins Ahead of Time?
Absolutely! You can bake them a day in advance and store them in an airtight container at room temperature. Reheat briefly in the oven or microwave before serving for the best texture.
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 1 month, then thaw and warm before eating.
Can I Substitute Whole Wheat Flour?
You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. Keep in mind that the muffins might be slightly denser, so don’t overmix the batter.
