It is 6pm and your main course is almost ready. You realize you need a side of warm bread. These Quick Garlic Rosemary Focaccia muffins save the day every time.

They deliver that classic Italian flavor without the long wait. You can have fresh, golden bread on the table in minutes. This recipe is a total lifesaver for busy families.

Why You’ll Love This Recipe

You will love that there is no yeast involved. This means no waiting for dough to rise. It is perfect for busy weeknights when time is short.

The Greek yogurt makes them incredibly tender and moist. Your whole family will enjoy the golden, savory tops. These muffins deliver fresh bread flavor in half the time.

Simple Method

This recipe comes together in one simple process. You just whisk the dry and wet ingredients separately. Then, you fold them together until a dough forms. It is completely beginner-friendly and very easy. You will feel like a pro baker today.

Ingredients You’ll Need

Most of these items are likely already in your pantry. Using fresh rosemary really elevates the flavor.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup plain Greek yogurt
1/2 cup whole milk
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon flaky sea salt

Step-by-Step

Preheat the oven to 400°F (200°C). Grease a standard 12-cup muffin tin with olive oil.
In a large mixing bowl, whisk the flour, baking powder, and kosher salt.
In a separate bowl, whisk the yogurt, milk, and 2 tablespoons of oil.
Fold the yogurt mixture into the dry ingredients. Mix until a thick dough forms.
Divide the dough evenly among the 12 muffin cups.
In a small bowl, combine the remaining oil, garlic, and rosemary.
Brush the garlic-rosemary oil over each muffin. Sprinkle with flaky sea salt.
Bake for 18 to 22 minutes until the tops are golden brown.
Allow the muffins to cool in the pan for 5 minutes. Transfer to a rack.

Best Ways to Enjoy It

Serve these muffins warm right out of the oven. They pair beautifully with a hearty vegetable soup. You can also serve them alongside your favorite pasta dish. Dip them in olive oil for a real treat. They are great for packing in school lunches too.

Storage & Reheating

Store any leftovers in an airtight container. They stay fresh on the counter for two days. You can keep them in the fridge for four days. Reheat in a 350°F oven for five minutes. This helps restore the lovely crunch. They also freeze well for up to two months.

Recipe Tips

Use fresh rosemary for the best aroma.
Do not overmix the dough to keep it light.
Grease your muffin tin well to prevent sticking.
Use a cookie scoop for even muffin sizes.
Double the batch for a holiday crowd.
Sprinkle extra sea salt for a professional finish.

Ways to Switch It Up

Add a half cup of shredded parmesan cheese.
Use dried oregano if you lack fresh rosemary.
Swap Greek yogurt for sour cream if needed.
Add a pinch of red pepper flakes for heat.

Common Questions

Can I make these vegan?

Yes, you can substitute the yogurt. Use a thick plant-based yogurt and nut milk. The texture may vary slightly but will still be tasty.

Why are my muffins dense?

You might have overmixed the dough. Mix just until the flour disappears. This keeps the muffins tender and airy.

Can I use dried rosemary?

Yes, you can use dried herbs. Use only one teaspoon instead of a tablespoon. Dried herbs are much more potent than fresh.

I hope these savory little muffins bring a smile to your table. They are the perfect way to make any weeknight feel special. Happy cooking!

— Lidia