Golden Crust Garlic Rosemary Focaccia Muffins

Golden Crust Garlic Rosemary Focaccia Muffins are crispy on the outside, soft on the inside, and packed with garlic and rosemary flavor. After making these many times, I’ve discovered the trick to a perfect golden crust is to use a muffin tin and brush the tops with olive oil before baking. The aroma of fresh rosemary and garlic will fill your kitchen and make your family beg for these cozy muffins. Try them with my Fresh Dinner Ideas That Support a Healthy Lifestyle. If you love recipes like this, you’ll also enjoy Easy Fudgy Chocolate Brownie Cookies and Sour Cream and Onion Biscuits.

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.

• All-purpose flour
• Instant yeast
• Warm water
• Olive oil
• Salt
• Garlic
• Fresh rosemary
• Garlic
• Fresh rosemary
• Salt
• Olive oil
• Optional: Grated Parmesan cheese
• Optional: Coarse sea salt

How to Make Golden Crust Garlic Rosemary Focaccia Muffins

1. Combine dry ingredients: In a large bowl, whisk together the flour, instant yeast, and salt.
2. Add wet ingredients: Make a well in the center of the dry ingredients and add the warm water and olive oil. Mix until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until the dough is smooth and elastic.
4. Let the dough rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
5. Preheat the oven: Preheat the oven to 400°F (200°C).
6. Shape the muffins: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place it in a greased muffin tin.
7. Let the muffins rise: Cover the muffin tin with a clean kitchen towel and let the muffins rise for 30 minutes, or until puffy.
8. Bake the muffins: Brush the tops of the muffins with olive oil and bake for 15-20 minutes, or until golden brown and crispy.
9. Cool and serve: Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve with your favorite dipping oil or marinara sauce.

Storing & Reheating Golden Crust Garlic Rosemary Focaccia Muffins

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours. Let it rise at room temperature for 1 hour before baking.

Freezing Golden Crust Garlic Rosemary Focaccia Muffins

Freeze for up to 3 months. Thaw overnight in the fridge 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 30-45 seconds.

Recipe Notes

• Chef tip: For a crispier crust, you can brush the muffins with a little olive oil and sprinkle them with coarse sea salt before baking.
• Best substitution: You can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
• Make-ahead: These muffins can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be halved to make 6 muffins.
• Troubleshooting: If the muffins are not rising, make sure your yeast is fresh and active. If the muffins are burning, reduce the oven temperature to 375°F (190°C) and tent the muffins with aluminum foil.

Golden Crust Garlic Rosemary Focaccia Muffins

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

1 hr 45 mins

🍽

Serves

12 muffins

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• All-purpose flour
• Instant yeast
• Warm water
• Olive oil
• Salt
• Garlic
• Fresh rosemary

Seasonings

• Garlic
• Fresh rosemary
• Salt
• Olive oil

Optional Toppings

• Grated Parmesan cheese
• Coarse sea salt

Instructions

1. Combine dry ingredients: In a large bowl, whisk together the flour, instant yeast, and salt.
2. Add wet ingredients: Make a well in the center of the dry ingredients and add the warm water and olive oil. Mix until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until the dough is smooth and elastic.
4. Let the dough rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
5. Preheat the oven: Preheat the oven to 400°F (200°C).
6. Shape the muffins: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place it in a greased muffin tin.
7. Let the muffins rise: Cover the muffin tin with a clean kitchen towel and let the muffins rise for 30 minutes, or until puffy.
8. Bake the muffins: Brush the tops of the muffins with olive oil and bake for 15-20 minutes, or until golden brown and crispy.
9. Cool and serve: Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve with your favorite dipping oil or marinara sauce.

Notes

• Chef tip: For a crispier crust, you can brush the muffins with a little olive oil and sprinkle them with coarse sea salt before baking.
• Best substitution: You can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
• Make-ahead: These muffins can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be halved to make 6 muffins.
• Troubleshooting: If the muffins are not rising, make sure your yeast is fresh and active. If the muffins are burning, reduce the oven temperature to 375°F (190°C) and tent the muffins with aluminum foil.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30-45 seconds.
• Make ahead: The dough can be made ahead and refrigerated for up to 24 hours. Let it rise at room temperature for 1 hour before baking.

Nutrition Per Serving

• Calories: 180
• Protein: 5g
• Fat: 7g
• Carbs: 25g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 0mg
• Sat. Fat: 1g

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!