Garlic Rosemary Focaccia Muffins
Soft and fluffy garlic rosemary focaccia muffins packed with aromatic flavors. Ready in under 40 minutes with no yeast required.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon honey
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin generously or line with paper liners.
- In a bowl, mix flour, baking powder, and salt. Whisk together until evenly combined.
- In another bowl, whisk milk, olive oil, garlic, rosemary, and honey until well combined.
- Combine wet and dry ingredients until just mixed. Do not overmix. Batter will be slightly lumpy.
- Spoon the mixture into greased muffin tin, filling each cup about 2/3 full.
- Bake for 20 to 25 minutes or until golden brown. A toothpick inserted in center should come out clean.
- Let cool for 5 minutes before serving warm.
Notes
- Use room temperature ingredients for best texture. Don’t overmix batter to keep muffins light and fluffy.
- Fresh rosemary works best but dried can be substituted. Use 1 teaspoon dried rosemary.
- Store in airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 2 mg