Garlic & Rosemary Focaccia Muffins
Delightfully flavorful muffins infused with fresh garlic and rosemary, perfect for any snack or meal occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup water
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- additional tablespoon olive oil for drizzling
For Topping
- to taste sea salt for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, combine the water, olive oil, sugar, minced garlic, and chopped rosemary. Stir until well mixed.
Mixing
- Pour the wet mixture into the dry ingredients and gently mix until just combined; the batter should be slightly lumpy.
- Fill each muffin cup about 3/4 full with the batter, potentially sprinkling minced garlic on top.
Baking
- Drizzle a little olive oil on top of the filled muffin tins and sprinkle with a pinch of sea salt.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Serving
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
For variations, try incorporating sun-dried tomatoes, olives, or grated Parmesan cheese for a delicious twist. Store in an airtight container for up to three days.