Garlic Rosemary Focaccia Muffins
These fluffy garlic rosemary focaccia muffins deliver an explosion of flavors in every bite, ideal for breakfast, snacks, or as a savory side dish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- ¾ cup milk (dairy or non-dairy)
- ¼ cup olive oil
Flavor Ingredients
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- ¼ cup grated Parmesan cheese Optional or can be substituted with nutritional yeast for vegan version
Instructions
Preparation
- Gather and prepare all your ingredients.
- Preheat your oven to 375°F (190°C).
Mixing Dry Ingredients
- In a bowl, combine the flour, baking powder, and salt. Whisk them to remove any lumps.
Mixing Wet Ingredients
- In a separate bowl, whisk together the milk and olive oil.
Combine Ingredients
- Make a well in the center of the dry mixture and pour in the wet mixture. Stir gently until just combined.
- Fold in minced garlic, chopped rosemary, and grated Parmesan cheese.
Baking
- Grease a muffin tin with olive oil or cooking spray.
- Scoop the batter into muffin cups, filling them two-thirds full.
- Bake for 20-25 minutes until golden brown and springy to the touch.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins are best enjoyed warm and can be stored in an airtight container for up to three days. They can also be frozen for up to three months.