Golden Crust Garlic Rosemary Focaccia Muffins

I discovered these savory muffins and fell in love—they’re mini focaccia loaves infused with garlic, rosemary, and olive oil, baked to achieve a golden, crispy exterior and a soft, tender interior. They’re elegant yet simple, perfect for any meal.

Why You’ll Love This Recipe

I love that these muffins:

• Offer perfect portion control—no slicing, just grab-and-go

• Marry the classic flavors of garlic, rosemary, and olive oil into every bite

• Are straightforward to prepare, with familiar ingredients

• Deliver crispy edges thanks to the muffin tin, with a soft, chewy center

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast

• Sugar

• Salt

• Warm water

• Extra-virgin olive oil (plus extra for brushing and the pan)

• Fresh garlic, minced

• Fresh rosemary, chopped

• Coarse sea salt, for topping

• Freshly cracked black pepper (optional)

• Grated Parmesan or chili flakes (optional toppings)

Directions

1. Activate yeast by combining warm water, sugar, and yeast. Let it sit until foamy.

2. In a bowl, whisk flour and salt. Add yeast mixture and olive oil, stirring until dough forms.

3. Knead the dough for 5–10 minutes until smooth and elastic.

4. Place dough in an oiled bowl, cover, and let it rise for about 60 minutes until doubled.

5. Punch down the dough and divide into 12 equal balls. Place each in a well-oiled muffin tin.

6. Cover and let rise again for 20–30 minutes.

7. Mix olive oil with garlic and rosemary. Brush over dough and dimple the tops with your fingers.

8. Sprinkle with sea salt, pepper, and any optional toppings.

9. Bake in a preheated 375°F (190°C) oven for 18–25 minutes until golden brown.

10. Let cool slightly before serving.

Servings and timing

• Makes 12 muffins

• Prep time: 20 minutes

• Rise time: 1½ hours

• Bake time: 18–25 minutes

• Total time: about 2 hours

Variations

• Cheesy twist: I sometimes sprinkle mozzarella or Parmesan on top before baking

• Mediterranean-style: I add olives or sun-dried tomatoes and a pinch of oregano

• Whole grain: I like to swap half the flour for whole wheat flour for added texture

• Spicy version: I mix in red chili flakes with the garlic and rosemary oil

• Herb swap: I occasionally switch rosemary with thyme, oregano, or sage

Storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days. To keep them longer, I freeze them for up to 2 months. When I want to reheat, I thaw and place them in a 350°F oven for 5–10 minutes to bring back the fresh-baked texture.

FAQs

Can I use instant yeast instead?

Yes, I skip proofing and mix it directly into the flour—just follow the same rise times.

Can they be gluten-free?

Absolutely. I use a gluten-free flour blend with xanthan gum and they bake beautifully.

Can the dough include cheese?

Yes, I often knead in grated Parmesan or Asiago for extra flavor.

Can I make mini muffins?

Definitely. I use a mini muffin tin and reduce the baking time to 12–15 minutes.

Can I double the recipe?

Yes, doubling works well. I use two muffin tins and rotate them halfway through baking.

Conclusion

These Golden Crust Garlic Rosemary Focaccia Muffins are a fun and flavorful twist on classic focaccia. I love how easy they are to serve and how versatile they can be—great with soups, salads, or as an appetizer. With their crispy edges and soft centers, they never last long in my kitchen.