Garlic Rosemary Focaccia Muffins

5 from 1 vote

These cheesy, savory, muffins are easy to make, and they have big bold flavor. They'll soon become a family favorite!

Prep Time10

Cook Time20

Total Time30

Course: rolls and buns, savory muffins, savory quick bread

Cuisine: Italian insipred

Keyword: focaccia muffins, garlic rosemary focaccia buns, garlic rosemary focaccia muffins, savory muffins

Servings: servings

Calories: 154kcal

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.

Get Recipe Ingredients

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.

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.