Golden Crust Garlic Rosemary Focaccia Muffins

Golden Crust Garlic Rosemary Focaccia Muffins are the perfect quick appetizer or side dish. After making these many times, I’ve discovered the trick to a golden crust is high heat and a preheated pan. The aroma of garlic and rosemary will make your kitchen feel cozy and inviting. Try them with my Creamy Sundried Tomato ‘Marry Me’ Gnocchi for a complete meal. If you love recipes like this, you’ll also enjoy No Bake Rhubarb Cheesecake Squares and Creamy Sundried Tomato 'Marry Me' Gnocchi.

What You'll Need for Golden Crust Garlic Rosemary Focaccia Muffins

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp granulated sugar
• 3/4 cup warm water
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Optional: Grated Parmesan cheese
• Optional: Fresh rosemary sprigs

How to Make Golden Crust Garlic Rosemary Focaccia Muffins

1. Step 1: In a large bowl, combine flour, salt, yeast, and sugar. Add warm water and olive oil, then mix until a soft dough forms.
2. Step 2: Knead the dough on a lightly floured surface for 2 minutes. Divide the dough into 12 equal pieces and shape into balls.
3. Step 3: Place the dough balls into a greased 12-cup muffin tin. Cover and let rise in a warm place for 30 minutes.
4. Step 4: Preheat your oven to 425°F (220°C). In a small bowl, mix together garlic, rosemary, garlic powder, dried rosemary, salt, and pepper. Sprinkle the mixture evenly over the risen dough.
5. Step 5: Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool for 5 minutes before serving.

Storing & Reheating Golden Crust Garlic Rosemary Focaccia Muffins

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: You can prepare the dough ahead of time and let it rise in the refrigerator overnight. The next day, let it come to room temperature before baking.

Freezing Golden Crust Garlic Rosemary Focaccia Muffins

Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds. The texture may be slightly different from freshly baked.

Recipe Notes

• Chef tip: For a quicker rise, place the covered muffin tin in a warm oven (around 100°F/38°C) for 15-20 minutes.
• Best substitution: You can substitute the fresh rosemary with 1 tsp dried rosemary.
• Make-ahead: Prepare the dough up to 24 hours ahead. Let it rise in the refrigerator, then bring to room temperature before baking.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your muffins are not rising, check that your yeast is still active. If they're rising too much, make sure your oven is not too hot.

Golden Crust Garlic Rosemary Focaccia Muffins

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp granulated sugar
• 3/4 cup warm water
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped

Seasonings

• 1 tsp garlic powder
• 1 tsp dried rosemary
• Salt and pepper, to taste

Optional Toppings

• Grated Parmesan cheese
• Fresh rosemary sprigs

Instructions

1. Step 1: In a large bowl, combine flour, salt, yeast, and sugar. Add warm water and olive oil, then mix until a soft dough forms.
2. Step 2: Knead the dough on a lightly floured surface for 2 minutes. Divide the dough into 12 equal pieces and shape into balls.
3. Step 3: Place the dough balls into a greased 12-cup muffin tin. Cover and let rise in a warm place for 30 minutes.
4. Step 4: Preheat your oven to 425°F (220°C). In a small bowl, mix together garlic, rosemary, garlic powder, dried rosemary, salt, and pepper. Sprinkle the mixture evenly over the risen dough.
5. Step 5: Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool for 5 minutes before serving.

Notes

• Chef tip: For a quicker rise, place the covered muffin tin in a warm oven (around 100°F/38°C) for 15-20 minutes.
• Best substitution: You can substitute the fresh rosemary with 1 tsp dried rosemary.
• Make-ahead: Prepare the dough up to 24 hours ahead. Let it rise in the refrigerator, then bring to room temperature before baking.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your muffins are not rising, check that your yeast is still active. If they're rising too much, make sure your oven is not too hot.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds. The texture may be slightly different from freshly baked.
• Make ahead: You can prepare the dough ahead of time and let it rise in the refrigerator overnight. The next day, let it come to room temperature before baking.

Nutrition Per Serving

• Calories: 150
• Protein: 4g
• Fat: 3g
• Carbs: 25g
• Fiber: 1g
• Sugar: 2g
• Sodium: 350mg
• Cholesterol: 0mg
• Sat. Fat: 0.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Golden Crust Garlic Rosemary Focaccia Muffins FAQs

A Warm Final Note

I can’t wait for you to try Golden Crust Garlic Rosemary Focaccia Muffins and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!