Garlic Rosemary Focaccia Muffins: Easy Recipe to Try!
These Garlic Rosemary Focaccia Muffins are an easy and delicious blend of flavors, perfect as a side or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Bakery
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 1 cup warm water about 110°F
- 1/4 cup olive oil plus extra for drizzling
- 1 tablespoon coarse sea salt for topping
- 1 teaspoon fresh rosemary leaves for topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or line it with muffin liners.
- In a large mixing bowl, combine the flour, baking powder, salt, garlic powder, and chopped rosemary. Mix well.
- In a separate bowl, whisk together the warm water and 1/4 cup of olive oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Drizzle a little olive oil on top of each muffin and sprinkle with coarse sea salt and a few rosemary leaves.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger flavor, use more garlic powder or fresh herbs.
- These muffins can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg