Golden Crust Garlic Rosemary Focaccia Muffins – Fluffy, Buttery & Packed with Flavor!

I still remember the first time I made these Garlic Rosemary Focaccia Muffins. It was a rainy afternoon, and I was craving something warm, fragrant, and savory that could be enjoyed on its own or paired with a simple bowl of soup. I had some leftover fresh rosemary and a head of garlic on my kitchen counter, so I thought, why not turn a classic focaccia into a handheld muffin-style treat? What came out of the oven was a golden, fluffy, and irresistibly aromatic muffin with a crisp crust and pillowy inside. Since then, these muffins have become a staple in my kitchen — perfect for brunches, snacks, or even as a savory side to dinner.

Why You Will Love This Recipe

There’s so much to adore about these focaccia muffins. First, the combination of garlic and rosemary creates an aroma that fills the kitchen with warmth and comfort. Each muffin has that signature focaccia texture — slightly chewy on the inside, with a golden, slightly crisp top thanks to the olive oil drizzle. They’re great for dipping in soups or eating as-is, and they make excellent additions to lunchboxes or picnic baskets. If you’re looking for something homemade, comforting, and easy to impress with, this is the recipe you’ve been waiting for.

Versatile

These muffins are extremely versatile. You can easily switch up the herbs — try thyme, oregano, or even za’atar for a different flavor twist. Want to add a little extra to the batter? Sprinkle in some olives, sundried tomatoes, or shredded cheese. You can also serve them as a side with everything from pasta to grilled meats or use them as a base for mini sandwiches. Whether warm or at room temperature, they’re consistently delicious.

Affordable

What’s also great is how budget-friendly this recipe is. You don’t need fancy ingredients — just pantry staples like flour, yeast, sugar, and olive oil. Fresh rosemary and garlic are inexpensive yet full of impact. These muffins deliver restaurant-style flavor without the high price tag, and the yield is generous, making them perfect for feeding a crowd or storing for later.

Ingredients for the Recipe

To make these fluffy, golden focaccia muffins, you’ll need the following ingredients:

• 3 cups all-purpose flour

• 1 tablespoon sugar

• 2 ¼ teaspoons (1 packet) instant yeast

• 1 teaspoon salt

• 1 cup warm water (about 110°F)

• ¼ cup olive oil (plus more for brushing)

• 2 tablespoons finely chopped fresh rosemary

• 4 cloves garlic, minced

• Flaky sea salt (for topping)

How to Prepare This Recipe

Making these garlic rosemary focaccia muffins is a simple process that even beginner bakers can follow. The dough is easy to work with, and the rise time is minimal. Most of the magic happens in the oven, where the muffins transform into golden, fragrant bundles of fluffy bread with a satisfying crust. The preparation requires just one bowl, a muffin pan, and a few everyday kitchen tools.

You’ll start by mixing the dry ingredients, then incorporating warm water and olive oil to create a soft, sticky dough. After a short rise, you’ll fold in the garlic and rosemary before portioning the dough into muffin cups. A final drizzle of olive oil and a sprinkle of flaky sea salt give them their signature texture and taste.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Dough Base

In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of sugar, 2 ¼ teaspoons of instant yeast, and 1 teaspoon of salt. Create a well in the center. Slowly pour in 1 cup of warm water (about 110°F) and ¼ cup of olive oil. Using a wooden spoon or your hands, mix until the dough begins to come together.

Step 2: Knead and Let Rise

Turn the dough out onto a lightly floured surface and knead for about 6–8 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, dust it lightly with more flour, but be careful not to add too much. Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 45 minutes, or until doubled in size.

Step 3: Add Garlic and Rosemary

Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Add 2 tablespoons of finely chopped fresh rosemary and 4 minced garlic cloves. Fold the dough over itself a few times to distribute the herbs and garlic evenly without overworking it.

Step 4: Portion Into Muffin Pan

Grease a standard 12-cup muffin tin with olive oil. Divide the dough into 12 equal portions and roll each one into a rough ball. Place each portion into a muffin cup. If you want a rustic look, don’t worry about making them perfectly smooth. Press down lightly to flatten each dough ball slightly into the muffin cup.

Step 5: Rest and Preheat

Let the dough rest in the muffin tin for about 20 minutes while you preheat the oven to 400°F (200°C). This short resting period helps the muffins puff up a little more before baking.

Step 6: Finish and Bake

Right before placing the muffins in the oven, brush the tops generously with olive oil. Sprinkle flaky sea salt over each one for added flavor and texture. Bake in the preheated oven for 20–22 minutes, or until the tops are golden brown and the edges look crisp.

Step 7: Cool Slightly Before Serving

Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Use a butter knife or offset spatula to loosen the edges and lift the muffins out. Let them rest on a wire rack for another 5–10 minutes before serving warm.

Quick and Easy

Although they look impressive, these muffins come together quickly and don’t require any special shaping or tools. The dough is forgiving, and the rise time is short. From start to finish, the entire process takes about 90 minutes, and the hands-on time is minimal. That makes them perfect for last-minute baking or prepping ahead of a gathering.

Customizable

One of the best things about this recipe is how easy it is to customize. If you want a cheesier version, fold in some shredded mozzarella or cheddar along with the herbs. For a bit of spice, try adding crushed red pepper flakes or diced jalapeños. You can even create a sweeter variation by omitting the garlic and rosemary and using cinnamon and sugar instead — a completely different flavor profile, but just as delicious.

These muffins can also be made with whole wheat flour for a more wholesome bite or even gluten-free flour blends if needed. Just make sure to adjust the liquid slightly depending on your flour choice.

Popular with Many People

Everyone who tries these muffins falls in love with them. They’re soft, warm, and incredibly flavorful. Whether served at a dinner party, packed in lunchboxes, or enjoyed as a snack on the go, they always disappear quickly. Because they hold their shape and flavor so well, they’re also perfect for potlucks or as part of a weekend brunch spread. Their charming look, individual portions, and savory profile make them universally appealing.

Golden Crust Garlic Rosemary Focaccia Muffins – Fluffy, Buttery & Packed with Flavor!

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These fluffy, golden focaccia muffins are infused with garlic and rosemary, drizzled with olive oil, and baked to perfection. Ideal for pairing with soups, salads, or served as a savory snack, they offer all the flavor and texture of traditional focaccia in a convenient handheld form.

• Author: Lura Skye
• Prep Time: 20
• Cook Time: 22
• Total Time: 42 minutes
• Yield: 12 1x

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 2 ¼ teaspoons (1 packet) instant yeast
• 1 teaspoon salt
• 1 cup warm water (about 110°F)
• ¼ cup olive oil (plus more for brushing)
• 2 tablespoons finely chopped fresh rosemary
• 4 cloves garlic, minced
• Flaky sea salt (for topping)

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Instructions

1. Mix Dry Ingredients: In a large bowl, combine flour, sugar, instant yeast, and salt. Stir well to incorporate.
2. Add Wet Ingredients: Create a well in the center, pour in warm water and olive oil. Mix with a wooden spoon or hand until a soft dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 6–8 minutes until smooth and elastic.
4. Let It Rise: Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm area for 45 minutes, or until doubled in size.
5. Add Flavor: Gently punch down the dough. Fold in chopped garlic and rosemary, mixing just until evenly distributed.
6. Prepare Muffin Tin: Grease a 12-cup muffin tin with olive oil. Divide dough into 12 equal pieces. Form into rough balls and place each one into the muffin cups. Press each lightly to flatten.
7. Second Rest: Let the shaped dough rest in the muffin tin for 20 minutes while preheating the oven to 400°F (200°C).
8. Oil and Salt: Brush the tops of each muffin with olive oil and sprinkle with flaky sea salt.
9. Bake: Bake on the middle rack for 20–22 minutes or until golden brown on top with lightly crisp edges.
10. Cool and Serve: Let muffins rest in the tin for 5 minutes. Remove and transfer to a wire rack. Cool for another 5–10 minutes before serving.

Notes

Fresh rosemary provides the best aroma; dried rosemary can be substituted in smaller amounts.

Dough can be refrigerated overnight after first rise; bring to room temperature before continuing.

Muffins can be frozen and reheated as needed.

FAQs

Can I make these focaccia muffins ahead of time?
Yes, you can prepare the dough a day in advance. After kneading, cover the bowl tightly and refrigerate overnight. Let it come to room temperature for 30 minutes before shaping and baking.

Can I freeze these muffins?
Absolutely. Once baked and fully cooled, wrap the muffins individually in plastic wrap, place them in a freezer bag, and freeze for up to one month. Reheat in a warm oven for best texture.

Can I use dried rosemary instead of fresh?
You can, but fresh rosemary offers a stronger aroma and flavor. If using dried rosemary, reduce the amount to 1 tablespoon, as it’s more concentrated.

How do I make the crust extra crispy?
For a crisper top, drizzle a bit of extra olive oil on the muffins before baking, and bake on the top rack of your oven. You can also broil them for the last 1–2 minutes, watching closely.

Can I make this recipe without a muffin pan?
Yes, you can shape the dough into balls and bake them on a greased baking sheet. They may spread slightly but will still taste fantastic.