Soft, golden, and fragrant, these Rosemary Garlic Focaccia Muffins bring all the rustic glory of classic focaccia bread into delightfully portable portions. With a savory blend of fresh rosemary and mellow garlic baked right in, each muffin is fluffy inside and crisp on top — perfect for dunking, snacking, or serving alongside your favorite meal. Whether you’re an old pro with dough or a first-time bread baker, you’ll be amazed by how simple and satisfying it is to whip up a batch of Rosemary Garlic Focaccia Muffins.

Rosemary Garlic Focaccia Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Rosemary Garlic Focaccia Muffins is that you only need a handful of easy-to-find ingredients, but each one plays a starring role in creating the irresistible flavor, texture, and aroma. Here’s what you’ll need (with some little tips to make them shine):

All-purpose flour: The foundation of your fluffy muffins; be sure to measure it accurately for the perfect crumb.
Sugar: Just a touch to help activate the yeast and lightly enhance the flavor.
Salt: Essential for bringing out the savory notes and balancing the richness of the olive oil.
Instant yeast: Makes for a quick rise and tender muffins without much fuss — no proofing needed!
Warm water: Activates the yeast and helps everything come together smoothly; check that it’s just warm to the touch, not hot.
Olive oil (plus extra for drizzling): Adds richness and moisture, and creates that irresistible, golden, crusty top.
Minced garlic: Fresh garlic infuses every bite with savory depth; mince it finely for even distribution.
Chopped fresh rosemary (plus extra for topping): Delivers major flavor and visual appeal — nothing beats the aroma of rosemary as these bake!
Coarse sea salt for sprinkling: Gives a satisfying crunch and that classic focaccia finishing touch.
Nonstick spray or olive oil for greasing muffin tin: Makes removing the muffins a breeze and helps with clean-up.

How to Make Rosemary Garlic Focaccia Muffins

Step 1: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, sugar, salt, and instant yeast. Blending your dry ingredients first ensures an even rise and seasoning — it’s a simple step, but it makes a difference in both flavor and texture.

Step 2: Add the Wet Ingredients

Next, pour in the warm water and olive oil. Stir with a wooden spoon or spatula until a soft, sticky dough starts to form. Don’t worry if it looks a little shaggy — that’s exactly what you want for these muffins to stay pillowy after baking.

Step 3: Fold in the Good Stuff

Add the minced garlic and chopped rosemary into your dough. Give it a gentle mix to distribute that beautiful herb and garlic flavor throughout, making sure every bite of your Rosemary Garlic Focaccia Muffins will pop with savory notes.

Step 4: Let the Dough Rise

Cover the bowl loosely with a towel and let the dough rise in a warm spot for 45 to 60 minutes. You’re aiming for the dough to double in size — this is when it develops its delicious airiness and depth of flavor. Watching that puffed-up dough never gets old!

Step 5: Prep the Muffin Tin

While the dough is rising, preheat your oven to 375°F and generously grease a standard 12-cup muffin tin with nonstick spray or olive oil. Giving your muffin tin some love here will keep your focaccia muffins from sticking and make the release (and clean up) effortless.

Step 6: Portion and Top

Divide the bubbly dough evenly among the prepared muffin cups, filling each about halfway (it will rise even more as it bakes). Drizzle the tops with a touch more olive oil, then sprinkle with fresh rosemary and a generous pinch of coarse sea salt for texture and extra flavor.

Step 7: Bake to Golden Perfection

Slide your muffin tin into the center of the oven and bake for 18 to 22 minutes, or until the muffins are puffed and the tops are a gorgeous golden brown. If you love a super-crispy top, try broiling for the last minute or two — just watch closely!

Step 8: Cool and Enjoy

Let the muffins cool in the tin for a few minutes before gently removing and serving warm. Now comes the best part: the irresistible smell and flavor of freshly baked Rosemary Garlic Focaccia Muffins, ready for snacking, sharing, or pairing with everything you love.

How to Serve Rosemary Garlic Focaccia Muffins

Garnishes

The magic of Rosemary Garlic Focaccia Muffins is in those last-minute touches! Finish with extra roasted garlic slivers, a drizzle of good-quality olive oil, or a sprinkle of flaky salt and cracked black pepper just before serving to enhance their flavor and give them a professional bakery look.

Side Dishes

These muffins are outrageously good served alongside pastas, soups, and salads. I adore dipping them into a bowl of tomato soup, pairing with creamy risotto, or serving them with a vibrant, peppery arugula salad. Their savory, aromatic profile makes them a delicious match for almost any main course.

Creative Ways to Present

Try arranging your Rosemary Garlic Focaccia Muffins in a bread basket lined with a crisp linen napkin for a rustic-yet-elegant table centerpiece. You can even split them and stuff with sun-dried tomatoes or soft cheese for an appetizer platter, or pack them into picnic lunches for an on-the-go treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have extras (which is rare!), allow the muffins to cool completely, then store them in an airtight container at room temperature for up to 2 days. They’ll still taste fabulous, especially if you toast them briefly before serving.

Freezing

Rosemary Garlic Focaccia Muffins freeze remarkably well. For best results, cool them thoroughly, wrap each muffin individually in plastic wrap, and pop them in a freezer-safe bag. They’ll keep their flavor and freshness for up to 2 months. Thaw at room temperature or gently reheat before serving.

Reheating

To revive that fresh-from-the-oven taste, warm leftovers in a toaster oven or regular oven at 350°F for about 7 minutes. This brings back their crisp exterior without drying them out. Avoid the microwave if you can — it tends to rob them of that lovely texture!

FAQs

Can I use dried rosemary instead of fresh?

Absolutely! If you don’t have fresh rosemary handy, you can substitute with 1 teaspoon dried rosemary. The flavor will be a bit more concentrated, so you’ll still get that wonderful herbal aroma baked right in.

What’s the best way to keep the muffins fluffy?

The trick is not to overwork the dough and to give it plenty of rising time. Handling it gently and letting the yeast work its magic will reward you with pillowy, tender Rosemary Garlic Focaccia Muffins every time.

Can I add other toppings or mix-ins?

Definitely! Chopped olives, sun-dried tomatoes, or even shredded vegan cheese can be folded into the dough or sprinkled on top before baking. Let your creativity run wild to make each batch of Rosemary Garlic Focaccia Muffins your own.

Are these muffins vegan?

Yes — since there’s no dairy or eggs in the recipe, Rosemary Garlic Focaccia Muffins are naturally vegan, making them a crowd-pleasing choice for a variety of diets.

How do I know when they’re fully baked?

Look for golden tops and a baked-through, springy texture. You can gently lift one out of the tin and tap the bottom; it should sound a bit hollow, just like classic focaccia. If needed, bake for an extra minute or two for that perfect finish.

Final Thoughts

If you’re craving bakery-worthy bread with a twist, these Rosemary Garlic Focaccia Muffins are the way to go. They’re so simple, so fragrant, and so shareable, you’ll want to make them again and again. I can’t wait for you to try them — your kitchen will smell amazing and your taste buds will thank you!

Rosemary Garlic Focaccia Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: Emma
Total Time: 1 hour 20 minutes (including rise time)
Yield: 12 muffins 1x
Diet: Vegan

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Description

These Rosemary Garlic Focaccia Muffins are savory little treats that blend the flavors of garlic, rosemary, and olive oil into a delightful bread-like muffin. Perfect for snacking or serving alongside soups and salads.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon instant yeast

Wet Ingredients:

3/4 cup warm water
1/4 cup olive oil (plus extra for drizzling)
2 teaspoons minced garlic
1 tablespoon chopped fresh rosemary (plus extra for topping)

Additional:

Coarse sea salt for sprinkling
Nonstick spray or olive oil for greasing muffin tin

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Instructions

Prepare Dough: In a large bowl, whisk together flour, sugar, salt, and instant yeast. Add warm water and olive oil, then stir until a soft, sticky dough forms.
Flavor the Dough: Mix in minced garlic and chopped rosemary. Cover the bowl and let the dough rise until doubled in size.
Preheat and Prep: Preheat oven to 375°F and grease a standard 12-cup muffin tin.
Form Muffins: Divide dough into muffin cups, drizzle with olive oil, and top with rosemary and sea salt.
Bake: Bake for 18-22 minutes until golden brown.
Serve: Cool slightly before removing from tin. Enjoy warm or at room temperature.