What are the ingredients for garlic rosemary focaccia muffins?

The main ingredients include all-purpose flour, baking powder, salt, milk, olive oil, garlic, rosemary, sugar, and an egg. You can also add black pepper for flavor.

How do you make garlic rosemary focaccia muffins from scratch?

To make them, combine dry ingredients in one bowl and wet ingredients in another. Mix them together, add garlic and rosemary, then bake until golden.

Can I freeze garlic rosemary focaccia muffins?

Yes, these muffins freeze well. Wrap them in plastic wrap and foil, then store in the freezer for up to three months.

What is the best way to store focaccia muffins?

Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them.

How long do garlic rosemary focaccia muffins last?

They will last for about three days at room temperature and up to three months in the freezer.

Garlic Rosemary Focaccia Muffins

Name: Garlic Rosemary Focaccia Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1/4 cup olive oil; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon sugar; 1 large egg; 1/4 teaspoon black pepper

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon sugar
1 large egg
1/4 teaspoon black pepper

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Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, mix the milk, olive oil, egg, minced garlic, and black pepper.
Pour the wet ingredients into the dry mixture and stir until just combined.
Fold in the chopped rosemary gently.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the tops are golden brown.
Let them cool in the tin for 5 minutes before transferring to a wire rack.

Prep Time: 15
Cook Time: 20