Garlic Rosemary Muffins (Print Version)
# Ingredients:
→ Base Dough
01 -
1 teaspoon honey or sweetener of choice
02 -
1 ¼ cups warm water (not too hot)
03 -
1 ¼ teaspoons active dry yeast (use a brand like Saf for consistency)
04 -
2 teaspoons fine sea salt
05 -
2 tablespoons unsalted butter, melted
06 -
2 ½ cups bread flour (not all-purpose for better results)
07 -
¼ cup extra-virgin olive oil, use a portion for the dough and some for greasing
08 -
2 tablespoons finishing salt like Herbes De Provence Fleur de Sel
→ Rosemary Garlic Topping
09 -
3 garlic cloves, finely chopped
10 -
2-3 sprigs fresh rosemary, chopped finely
11 -
⅓ cup high-quality olive oil
# Instructions:
01 -
In a big bowl, mix the water, yeast, and honey. Let it sit for 5-10 minutes until it gets bubbly and smells fragrant.
02 -
Toss the salt and flour into the yeast mixture. Stir using a big spoon or spatula until a shaggy dough forms. It may seem sticky but should stay together.
03 -
Pour around 2 tablespoons of olive oil on the dough, turning it to coat all over. Cover it tight with plastic wrap and put it in the fridge overnight (at least 8 hours) so it doubles in size.
04 -
Drizzle 2 tablespoons of olive oil onto the dough the next morning, then quickly knead it in the bowl for deflation.
05 -
Flip the dough onto a light layer of oiled surface and flatten it into a rectangle. Cut it into half, and then split each half into six equal pieces to make twelve portions.
06 -
Oil up a muffin tray, then place each dough ball into the cups (neatness isn’t necessary, as long as they fit). Cover and let rise at room temp for about 2 hours.
07 -
Warm olive oil in a little pan over medium heat. Take the pan off the burner as soon as it starts shimmering, then stir in the garlic and rosemary. Swirl the pan for a minute to keep them from browning too fast. If needed, pour it into a small bowl right away.
08 -
Heat the oven to 450°F. With oiled hands, poke deep dimples across the surface of each dough portion, pushing all the way down, then generously spoon the rosemary-garlic oil over the tops.
09 -
Pop the muffins in the oven for around 20 minutes until golden. When still warm, brush with melted butter and scatter finishing salt all over.
# Notes:
01 -
Saf yeast is a great choice because of how reliable it is.
02 -
Switch honey for white sugar or maple syrup if you'd like a vegan alternative.
03 -
Bread flour delivers the best consistency, but regular flour works in a pinch.