Description
Garlic Rosemary Focaccia Muffins are the perfect blend of savory and aromatic flavors, offering the delicious, fluffy texture of traditional focaccia bread in a convenient muffin form. These muffins are infused with fragrant rosemary and roasted garlic, creating a mouthwatering treat that pairs beautifully with soups, salads, or as a side to any meal. With a light, airy crumb and a crispy, golden top, these muffins bring all the goodness of focaccia to a portable and easy-to-enjoy format.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon fresh rosemary, finely chopped
- 2 large cloves garlic, roasted and mashed
- 1 cup buttermilk
- 1 large egg
- 1/4 cup olive oil, plus more for topping
- 1 tablespoon fresh rosemary, for topping
- Coarse sea salt, for topping
Ingredient Highlights
- Garlic: Roasting the garlic softens its sharpness and brings out a sweet, rich flavor that blends beautifully with the rosemary.
- Rosemary: Fresh rosemary adds an earthy, pine-like fragrance that complements the garlic, bringing a savory depth to the muffins.
- Olive Oil: The olive oil not only keeps the muffins moist but also contributes to their crisp, golden top when drizzled before baking.
- Buttermilk: Buttermilk helps create a tender crumb and adds a slight tanginess that balances out the rich flavors of garlic and rosemary.
Instructions
Prepare the Muffin Batter:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Add the chopped rosemary and mix until evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and olive oil. Add the mashed roasted garlic to the wet mixture and stir to combine.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Scoop the Batter: Using a spoon or ice cream scoop, divide the muffin batter evenly into the prepared muffin tin.
Bake the Muffins:
- Top with Olive Oil and Rosemary: Drizzle a little olive oil over the top of each muffin and sprinkle with the remaining fresh rosemary and a pinch of coarse sea salt.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Muffin Batter:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Add the chopped rosemary and mix until evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and olive oil. Add the mashed roasted garlic to the wet mixture and stir to combine.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Scoop the Batter: Using a spoon or ice cream scoop, divide the muffin batter evenly into the prepared muffin tin.
Bake the Muffins:
- Top with Olive Oil and Rosemary: Drizzle a little olive oil over the top of each muffin and sprinkle with the remaining fresh rosemary and a pinch of coarse sea salt.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 180-220 kcal
- Fat: 6g
- Carbohydrates: 30g
- Protein: 4g