Garlic Rosemary Focaccia Muffins a fluffy, golden muffins infused with olive oil, fresh rosemary, and roasted garlic — these savory focaccia-inspired bites are the kind of comforting food I like to serve for a cozy brunch, alongside a warm bowl of soup, or even as an anytime snack. With their crisp edges, tender centers, and fragrant herbal-garlic flavor, they bring the charm of Italian focaccia into a fun, individual-sized form.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 tablespoon fresh rosemary, finely chopped
3 cloves garlic, minced
½ cup extra virgin olive oil (plus more for drizzling)
1 cup warm water
Flaky sea salt, for topping
Fresh rosemary sprigs (optional, for garnish)
Directions
I start by preheating the oven to 375°F (190°C) and greasing a 12-cup muffin tin.
In a large mixing bowl, I whisk together the flour, sugar, baking powder, sea salt, and chopped rosemary.
I sauté the minced garlic in 1 tablespoon of olive oil over medium-low heat for about 1–2 minutes until it’s golden and fragrant, then remove it from the heat.
I add the sautéed garlic and the remaining olive oil to the flour mixture, then pour in the warm water and stir until it forms a thick, sticky batter.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I drizzle a little olive oil on top of each muffin and sprinkle them with flaky sea salt.
I bake the muffins for 18–22 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
I let them cool slightly in the pan before removing. If I’m feeling fancy, I’ll garnish them with fresh rosemary sprigs.
Servings and timing
This recipe makes 12 muffins.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: About 215 kcal per muffin
Variations
I sometimes mix in a few tablespoons of grated Parmesan for extra savory depth.
If I want a stronger garlic flavor, I roast the garlic first for a sweeter, milder taste.
I swap rosemary for thyme or sage when I want to change the herb profile.
For a spicy version, I add a pinch of red pepper flakes to the batter.
I occasionally use whole wheat flour for a heartier texture (just swap half the flour).
Storage/Reheating
I store any leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes, or just warm them in the microwave for 15–20 seconds. They also freeze well — I let them cool completely, freeze in a single layer, then transfer to a zip-top bag for up to 2 months.
FAQs
What kind of olive oil works best for these muffins?
I prefer using a good-quality extra virgin olive oil for its flavor. Since olive oil plays a big role here, it’s worth using one that tastes fresh and fruity.
Can I make these muffins gluten-free?
Yes, I can substitute a 1:1 gluten-free all-purpose flour blend. I make sure it includes xanthan gum for the best texture.
How do I prevent the muffins from sticking to the tin?
I grease the muffin tin well with oil or use muffin liners. A non-stick spray also helps ensure clean release.
Can I make the batter ahead of time?
I don’t recommend making the batter ahead since the baking powder starts reacting once mixed. But I can prep the dry and wet ingredients separately and combine them right before baking.
Are these muffins good served cold?
Yes, they’re great at room temperature, but I prefer them slightly warm to bring out the flavors and texture.
Conclusion
These Garlic Rosemary Focaccia Muffins are one of those recipes I return to again and again. Whether I’m planning a brunch spread, needing something special for a dinner side, or just craving something warm and savory, they always deliver. With minimal effort and maximum flavor, they’re a comforting, crowd-pleasing addition to any table.
📖 Recipe:
Garlic Rosemary Focaccia Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Fluffy, golden muffins infused with olive oil, rosemary, and garlic — a savory, handheld twist on classic Italian focaccia. Perfect for brunch, soup sides, or snacks.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 tablespoon fresh rosemary, finely chopped
3 cloves garlic, minced
½ cup extra virgin olive oil (plus more for drizzling)
1 cup warm water
Flaky sea salt, for topping
Fresh rosemary sprigs (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together flour, sugar, baking powder, sea salt, and chopped rosemary.
- Sauté the minced garlic in 1 tablespoon of olive oil over medium-low heat for 1–2 minutes until golden and fragrant. Remove from heat.
- Add the sautéed garlic and remaining olive oil to the flour mixture, then pour in the warm water and stir until a thick, sticky batter forms.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Drizzle olive oil on top of each muffin and sprinkle with flaky sea salt.
- Bake for 18–22 minutes until tops are golden and a toothpick inserted comes out clean.
- Let muffins cool slightly in the pan before removing. Garnish with fresh rosemary sprigs if desired.
Notes
Add grated Parmesan for extra savory flavor.
Roast garlic beforehand for a milder, sweeter taste.
Swap rosemary with thyme or sage to vary herb flavor.
Add a pinch of red pepper flakes for a spicy version.
Use half whole wheat flour for a heartier texture.
Store in airtight container at room temp for 2 days or refrigerate for up to 4 days.
Reheat at 300°F (150°C) for 5–7 minutes or microwave 15–20 seconds.
Freeze cooled muffins in a zip-top bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 1g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
