Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Dough Foundation
01 -
1 ¼ cups warm water
02 -
1 teaspoon honey
03 -
1 ¼ teaspoons dry yeast (preferably Saf brand)
04 -
2 teaspoons flaky sea salt
05 -
¼ cup extra-virgin olive oil, split into portions
06 -
2 ½ cups bread flour
07 -
2 tablespoons melted butter
08 -
2 tablespoons Herbes de Provence finishing salt (or any similar blend)
→ Garlic Rosemary Drizzle
09 -
2-3 sprigs fresh rosemary, finely chopped
10 -
⅓ cup extra virgin olive oil
11 -
3 cloves of garlic, minced
# Instructions:
01 -
In a big bowl, stir together honey, yeast, and warm water. Set the bowl aside for about 5-10 minutes until you notice frothy bubbles and a light smell.
02 -
Toss your flour and salt into the yeast blend. Use a spatula or a large spoon to stir until it’s scrappy but sticking together. Don’t worry if it feels a bit messy.
03 -
Drizzle 2 tablespoons of olive oil on the dough, flipping it gently so all sides get covered. Seal the bowl with wrap and chill it in the fridge overnight (at least 8 hours). It’ll rise and puff up while resting.
04 -
On the second day, pour another 2 tablespoons of olive oil on the dough. Give it a quick press and fold in the bowl to let air escape.
05 -
Place dough onto a greased counter and gently flatten into a rectangle. Cut into halves first, then divide each piece into 6 smaller portions, making 12 total.
06 -
Brush olive oil on the muffin pan. Mold each dough chunk and put them into the cups. They don’t have to look exact but should fit well. Leave them covered for about 2 hours to rise.
07 -
Warm olive oil in a little pan on medium heat until it starts shimmering. Take it off the heat, toss in the minced garlic and rosemary, and swirl for around a minute to cook gently. Transfer out fast if it begins browning.
08 -
Set your oven to 450°F. Put olive oil on your hands and press deep dimples all over each dough piece in the pan. Spread the rosemary garlic mixture on top evenly.
09 -
Pop it in the oven for around 20 minutes till golden brown. Once fresh out, brush the hot muffins with melted butter and sprinkle finishing salt over them generously.
# Notes:
01 -
The Saf brand yeast is reliable for great results every time.
02 -
Replace honey with maple syrup or plain sugar if you need a vegan option.
03 -
Bread flour makes all the difference for a better, chewier texture.