Easy Garlic Rosemary Focaccia Muffins

Serving: Enjoy these muffins warm as a side for pasta dishes, soups, or salads. They also pair wonderfully with a dipping sauce made of olive oil and balsamic vinegar.
Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. Reheat them briefly in the oven or microwave before serving for a fresh-out-of-the-oven taste.
Variations
Cheese Swap: Replace Parmesan with Asiago, Pecorino Romano, or sharp cheddar for a different flavor profile.
Herb Blend: Add thyme or oregano along with rosemary for an extra herbal kick.
Stuffed Muffins: Place a small cube of mozzarella or goat cheese in the center of each muffin before baking for a gooey surprise.
FAQ
Q: Can I use dried rosemary instead of fresh?
A: Yes! Use 1 tablespoon of dried rosemary instead of fresh, but crush it slightly between your fingers to release its oils before adding it to the batter.

Q: Can these muffins be frozen?
A: Absolutely! Let them cool completely, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or reheat in the oven.

Q: Can I make these gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results.

Garlic Rosemary Focaccia Muffins are an easy way to enjoy the delicious flavors of focaccia in a quick, no-fuss form. Perfect for any meal or snack, these muffins are sure to become a favorite!