Description
Delightful muffins with a perfect balance of fluffy texture and a crispy exterior, enhanced by the aromatic punch of garlic and earthy notes of rosemary.
Ingredients
Scale
- 2 1/4 teaspoons instant yeast (or active dry yeast)
- 1 cup warm water (110°F/43°C)
- 1 tablespoon honey (or sugar)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil (extra virgin)
- Plus more olive oil for drizzling
- 2 tablespoons fresh rosemary (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon flaky sea salt (for sprinkling on top)
Instructions
- In a large mixing bowl, dissolve the yeast and honey in warm water. Let this mixture sit for 5 minutes or until foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 45–60 minutes, or until it doubles in size.
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with olive oil.
- Spoon the risen dough evenly into the greased muffin cups, filling each about ¾ full.
- Drizzle olive oil over the tops and sprinkle with rosemary, garlic, and flaky sea salt.
- Bake for 18–20 minutes until golden brown and crisp.
- Let the muffins cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for longer-term storage. Experiment with toppings like sliced olives or cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg