Garlic Rosemary Focaccia Muffins
Light and airy no-yeast focaccia muffins filled with plenty of garlic and rosemary flavor. Baking powder and baking soda create a tender texture without kneading or rising.
Servings: 12 servings
Calories: 154kcal
Equipment
- olive oil spray optional
- cheese grater optional
- chef's knife for mincing rosemary
- kitchen scale optional
- ice cream scoop optional, for measuring dough for muffin tins
- kitchen timer optional
Ingredients
- 1½ cups milk whole or 2%
- 1½ teaspoons apple cider vinegar white vinegar will also work
- 1 large egg at room temperature
- 3 tablespoons minced dehydrated onions
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon granulated sugar
- 1½ teaspoons garlic powder or to taste
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon chopped fresh rosemary less if using dried rosemary
- ½ cup Parmesan cheese grated or shredded
- 3 tablespoons olive oil For the bottom of the muffin wells before baking, and for brushing on the muffins halfway through baking.
Instructions
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
- Prepare the muffin tin by spraying each well liberally with olive oil spray OR add ½ teaspoon olive oil into each well and evenly distribute the oil in each muffin well. Set aside.
- Whisk the milk, vinegar, egg, and minced onion in a medium-sized bowl. Set aside for 5 minutes.
- Whisk the flour, salt, pepper, sugar, baking powder, baking soda, garlic powder, rosemary, and Parmesan cheese in a large bowl.
- Switch to a spatula or wooden spoon and add the wet ingredients into the dry ingredients. Stir to combine, being careful not to over mix the batter.
- Use a large cookie scoop (optional) or a ¼ cup measuring cup, evenly scoop the batter into each prepared muffin well. Each muffin well should be no more than ¾'s full. *Note - spraying the cookie scoop or measuring cup with olive oil spray will prevent the batter from sticking to the scoop.
- Bake the muffins in a preheated oven for 18 minutes. Remove the muffins from the oven and brush each one lightly with olive oil. Return the muffins back to the oven for an additional 3-5 minutes or until the muffins are golden brown and a toothpick inserted into the center of the muffins come out clean.
- Allow the muffins to cool slightly on a wire rack for 5 minutes. If needed run a paring knife around each muffin to loosen from the tin and continue cooling the muffins on a wire rack.
- These focaccia muffins are best served warm.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
Baked focaccia muffins may be frozen.
Store in an airtight freezer container and freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 327mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
