Garlic Rosemary Focaccia Muffins
These fluffy and flavorful garlic rosemary focaccia muffins are perfect as a snack, breakfast treat, or side dish, combining comfort and easy preparation for any occasion.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 tablespoon baking powder
- 1 teaspoon salt Adjust according to taste.
Wet Ingredients
- 3/4 cup milk Dairy or non-dairy milk can be used.
- 1/4 cup olive oil Can be substituted with melted coconut oil or canola oil.
Flavor Additions
- 2 cloves garlic, minced Roasting can enhance flavor.
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup grated Parmesan cheese Omit for dairy-free option.
Instructions
Preparation
- Gather and pre-measure all your ingredients.
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix all-purpose flour, baking powder, and salt together.
- In a separate bowl, whisk together the milk and olive oil.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Fold together gently until just combined.
- Fold in the minced garlic, chopped rosemary, and grated Parmesan cheese.
Baking
- Grease a muffin tin lightly with olive oil or cooking spray.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make these muffins ahead of time and refrigerate the batter until ready to bake. Freeze tightly wrapped muffins for up to three months. Avoid overmixing the batter for fluffy muffins.