Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 packet (2 ¼ tsp) active dry yeast
02 -
¾ cup warm water
03 -
½ teaspoon black pepper
04 -
1 teaspoon sugar
05 -
2 garlic cloves, minced
06 -
3 tablespoons olive oil
07 -
Sea salt flakes, to sprinkle on top
08 -
2 teaspoons fresh rosemary, chopped
09 -
2 ½ cups all-purpose flour
10 -
1 teaspoon regular salt
→ Optional Ingredients
11 -
Grated Parmesan cheese
# Instructions:
01 -
Dissolve yeast and sugar in warm water, and leave it for 5-10 minutes until bubbles appear and it’s foamy.
02 -
Stir together the flour, regular salt, minced garlic, black pepper, rosemary, yeast mix, and 2 tablespoons of oil until it becomes doughy.
03 -
Knead the dough on a floured counter or board for about 8-10 minutes until it feels smooth and stretchy.
04 -
Put the dough in an oiled bowl, cover it, and set aside for an hour so it can double in size.
05 -
Cut the dough into 12 parts, make each piece into a ball shape, and fit them into an oiled muffin pan.
06 -
Let the dough balls rest for 30 minutes with a cover on for their second rise.
07 -
Heat the oven to 375°F (190°C). Before baking, brush with olive oil, sprinkle on sea salt, rosemary, and Parmesan if you want. Bake until golden, roughly 20-25 minutes.
08 -
Remove muffins from the oven and give them a few minutes to cool before taking them out of the pan.
# Notes:
01 -
Don’t skip checking if your yeast is still active. It’s key for proper rising!
02 -
For a crispier result, you can broil the muffins for an additional 1-2 minutes.
03 -
Keep any leftovers in a sealed airtight container, where they’ll be good for up to 2 days.