Easy Garlic Rosemary Focaccia Muffins are little bites of pure, herby goodness. These muffins are packed with fresh rosemary and garlic, giving them that classic focaccia flavor in a fun, handheld form. The texture is just right—soft and fluffy inside with a slight crisp on the outside, making each muffin super satisfying to eat.
I love making these muffins when I’m short on time but still want something homemade that tastes impressive. The fact that they come together easily and don’t need complicated shaping means I can whip up a batch for snacks or alongside dinner without any fuss. Plus, the smell of garlic and rosemary baking fills the whole kitchen, which never fails to make me smile.
My favorite way to enjoy these focaccia muffins is warm from the oven with a little drizzle of olive oil or alongside a bowl of soup or salad. They’re perfect for family dinners or casual parties because guests always ask for seconds! If you ever want to switch things up, try adding a sprinkle of flaky sea salt on top before baking—it gives the muffins a nice, crunchy finish.
Key Ingredients & Substitutions
All-purpose flour: This is the base for the muffins, giving them structure and a soft crumb. You can swap half with whole wheat flour for a nuttier flavor and more fiber, but keep the other half white flour to keep them tender.
Greek yogurt: It adds moisture and a slight tang while helping the muffins stay soft. If you don’t have Greek yogurt, sour cream or buttermilk works well too.
Fresh rosemary: Fresh herbs really bring out the focaccia’s signature aroma. If you only have dried rosemary, use about half the amount as it’s more concentrated.
Garlic: Fresh minced garlic is best for bold flavor. For a milder taste, roast the garlic first or use garlic powder—just reduce quantity accordingly.
Olive oil: Extra virgin olive oil makes the muffins rich and gives them that classic focaccia taste. If you need a neutral option, canola or vegetable oil works fine, but flavor will be less intense.
How Do I Get Those Perfect Focaccia Dimples in Muffin Form?
The little dimples on top are what give these muffins their focaccia character. To create them:
- After filling your muffin tins, use your fingertips or the back of a small spoon to gently press down in the center of each muffin.
- Press just enough to make a dent without flattening the entire muffin.
- This helps the olive oil and rosemary sit in little pockets, making each bite flavorful and pretty.
- It also helps the muffins bake evenly with a nice crust on top.
One tip: wet your fingers with a little olive oil before pressing to stop the dough from sticking and make it easier to dimple perfectly.
Equipment You’ll Need
- 12-cup muffin tin – perfect for shaping the focaccia muffins and gives them a nice, portable size.
- Mixing bowls – you’ll need one large bowl for dry ingredients and another for mixing wet ones.
- Measuring cups and spoons – to get the flour, herbs, and other ingredients just right.
- Wooden spoon or spatula – helps fold the batter gently without overmixing.
- Small bowl – for blooming the yeast if you use it, to ensure it’s active and bubbly.
- Cooling rack – lets muffins cool evenly so they stay crispy on the outside.
Flavor Variations & Add-Ins
- Add shredded Parmesan or Pecorino Romano cheese into the batter or on top for a cheesy twist that melts into the muffins.
- Mix in chopped sun-dried tomatoes or olives to bring a bit of tang and Mediterranean flair.
- Swap fresh rosemary for thyme or sage when you want a different herb flavor that’s still earthy and fragrant.
- For a spicy kick, sprinkle crushed red pepper flakes on top before baking or mix into the batter.
Easy Garlic Rosemary Focaccia Muffins
Ingredients You’ll Need:
Main Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- ¼ cup extra virgin olive oil (plus extra for drizzling and brushing)
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon sugar
- 2 tablespoons warm water
- 1 teaspoon active dry yeast (optional, for slight extra fluffiness)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 to 25 minutes to bake. If using yeast, allow extra 5 minutes for it to bloom. You’ll have tasty focaccia muffins ready in less than 40 minutes total!
Step-by-Step Instructions:
1. Get Ready and Prepare the Yeast (Optional):
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil. In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until it gets foamy — this step helps the muffins get a little fluffier but you can skip it if you prefer.
2. Mix Dry and Wet Ingredients:
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, stir together Greek yogurt, olive oil, minced garlic, chopped rosemary, and the yeast mixture if you’re using it. Then gently fold the wet ingredients into the dry ones until just combined. It’s okay if the batter looks a little lumpy — don’t overmix!
3. Shape and Bake Your Muffins:
Fill each muffin cup about three-quarters full with the batter. Use your fingers or the back of a spoon to gently press little dimples in the tops — this gives the muffins their focaccia look. Drizzle olive oil over each muffin, then sprinkle extra rosemary and coarse sea salt on top. Bake for 20-25 minutes or until they turn golden brown and a toothpick poked inside comes out clean.
4. Cool and Serve:
Let the muffins cool in the tin for 5 minutes before moving them to a wire rack. Serve warm with extra olive oil for dipping or alongside your favorite dishes. Enjoy the herby, garlicky flavor with a soft inside and crispy outside!
Can I Use Dried Rosemary Instead of Fresh?
Yes! Use about half the amount of dried rosemary since it’s more concentrated. Sprinkle it on top before baking for best flavor.
Can I Make These Muffins Ahead of Time?
Absolutely! Bake the muffins, let them cool completely, then store in an airtight container for up to 2 days. Reheat gently in the oven or microwave before serving.
Can I Skip the Yeast in This Recipe?
Yes, the yeast is optional and mainly adds a little extra fluffiness. The muffins will still be delicious and tender without it.
How Should I Store Leftovers?
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually and thaw at room temperature before reheating.