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Cheesy Garlic Herb Focaccia Muffins

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These cheesy garlic herb focaccia muffins feature a crispy parmesan crust, gooey cheese, and fresh herbs baked into a soft, snackable bread. Perfect for brunch, as a side for soup, or a savory party treat—easy to make and irresistibly delicious.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (240ml) lukewarm water
  • 2 1/4 teaspoons (7g) instant yeast
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon (5g) kosher salt
  • 1/4 cup (60ml) extra virgin olive oil, plus more for brushing
  • 1 cup (90g) shredded mozzarella cheese
  • 1/2 cup (45g) shredded sharp cheddar cheese
  • 3 cloves garlic, minced
  • 2 tablespoons (8g) chopped fresh rosemary (or 1 tablespoon dried)
  • 2 tablespoons (8g) chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 3/4 cup (60g) finely grated parmesan cheese
  • Olive oil for brushing muffin tops
  • Optional: flaky sea salt, for topping

Instructions

  1. In a large mixing bowl, combine lukewarm water, instant yeast, and sugar. Stir gently and let sit for 5–8 minutes until foamy.
  2. Add flour, kosher salt, and olive oil to the yeast mixture. Stir until a sticky dough forms; do not overmix.
  3. Fold in mozzarella, cheddar, garlic, rosemary, parsley, oregano, and black pepper until evenly distributed.
  4. Cover the bowl and let the dough rise in a warm spot for 25–30 minutes, or until doubled in size.
  5. Brush each cup of a 12-cup muffin tin generously with olive oil. Sprinkle a teaspoon of grated parmesan into the bottom of each cup.
  6. Gently stir the risen dough to deflate. Divide the dough evenly among the muffin cups, filling each about 3/4 full.
  7. Brush or drizzle olive oil over the tops and sprinkle remaining parmesan over each muffin (about 1 tablespoon per muffin).
  8. Let the filled muffin tin sit uncovered for 10–15 minutes for a second rise.
  9. Preheat oven to 400°F (200°C). Bake muffins for 18–22 minutes, until golden brown and crisp.
  10. Let muffins cool for five minutes in the tin, then loosen edges with a butter knife and transfer to a wire rack. Serve warm.

Notes

For best results, use freshly grated cheese and generously oil the muffin tin for a crispy edge. Sprinkle flaky sea salt on top before baking for extra flavor. Muffins can be frozen and reheated. For gluten-free, use a 1:1 GF flour blend; for dairy-free, use plant-based cheese. Avoid overmixing the dough for a light texture.

Nutrition

Keywords: focaccia muffins, cheesy garlic bread, parmesan snack, savory muffin, easy bread recipe, brunch, party snack, vegetarian

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