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.