Description
These golden crust garlic rosemary focaccia muffins offer a delicious twist on traditional focaccia bread with a crispy, golden exterior and a soft, fluffy interior. The savory flavors of garlic and rosemary come together in a convenient, portable muffin form.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- ½ cup warm water
- 2 teaspoons dried rosemary (or fresh, finely chopped)
- 2 cloves garlic, minced
- 1 tablespoon honey
- ¼ cup grated Parmesan cheese (optional)
- 1 tablespoon melted butter (for brushing)
- Extra rosemary and garlic for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, mix together the flour, baking powder, and salt.
- In a separate small bowl, combine the warm water, olive oil, honey, and minced garlic. Stir until the honey dissolves.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the rosemary and Parmesan cheese, if using.
- Spoon the dough into the muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
- Remove the muffins from the oven and brush with melted butter for an added shine and flavor.
- Optional: Sprinkle extra rosemary and garlic on top before serving for an extra pop of flavor.
Notes
- These muffins can be made ahead of time and stored in an airtight container.
- For a cheesy version, add shredded mozzarella or cheddar to the dough.
- Feel free to experiment with different herbs like thyme, oregano, or basil.
- To freeze, wrap each muffin tightly and store in a freezer bag for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
