These no-yeast focaccia muffins are ready in under 30 minutes and make a simple option for breakfast, lunchboxes, or snacks. I tested the recipe with sage, but you can also use rosemary for a classic rosemary focaccia muffin. My kids love to spread chocolate hummus on these and the combination of savory and sweet is always a hit.
Unlike traditional focaccia, these muffins bake quickly and do not require yeast. The key is a sticky batter, herb-infused olive oil, and careful baking to keep them moist. I always make a double batch because they disappear fast with as many kids as I have.
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Why These Focaccia Muffins Work
These muffins stay soft thanks to three non-negotiable steps:
- Warm the olive oil with fresh sage to infuse flavor.
- Keep the batter sticky, which traps moisture in the muffins.
- Grease the muffin tin generously to keep the muffins from sticking.
Optional but helpful: adding a small container of water in the oven to create steam. Steam slows crust formation, helps the muffins rise more evenly, and keeps the tops soft rather than dry. Flipping the muffins halfway through baking also helps them brown evenly on all sides.
Ingredients
For the sage-infused olive oil
- ¼ cup olive oil
- 3–4 fresh sage leaves
- Optional: 1 small garlic clove, lightly crushed
For the focaccia muffins
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons fine sea salt
- 2 cups warm water
- 4 tablespoons sage-infused olive oil (from above)
- 2 tablespoons lemon juice
Add to the Top Before Baking
- Remaining sage-infused olive oil (about 2–3 tablespoons)
- Flaky sea salt
Pan note: Use a 12-cup standard muffin tin. Grease generously with olive oil.
How to Make Focaccia Muffins
Make the sage-infused olive oil
Warm ¼ cup olive oil and sage leaves over low heat for 5–10 minutes. Remove from heat and let cool slightly. Strain if desired.
Preheat oven and prepare pan
Preheat the oven to 375°F. Grease a 12-cup muffin tin generously with olive oil. Place a small oven-safe container of hot water on the lower rack to create steam. The steam keeps the tops soft and prevents the muffins from drying out.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet ingredients and dough
Stir in warm water, 4 tablespoons of the sage-infused olive oil, and lemon juice. The batter will be shaggy at first. Turn it out onto a floured surface and knead gently until it comes together into a sticky, cohesive dough.
Fill the muffin tin
Break the dough off and put a palm-size portion of the dough into each cup, filling about ¾ full. Drizzle a little more infused oil on top and press gentle dimples with oiled fingers or the back of a spoon.
Add topping
Sprinkle flaky salt and optional small sage leaves on top.
Bake
Bake for 20-23 minutes, flipping the muffins halfway through baking to ensure even browning. Check at 18 minutes if using a cast iron pan, as it may brown faster.
Remove muffins from the oven and drizzle with any remaining infused oil. Cool 5 minutes before serving. Serve warm for best texture
Variations and Tips
Rosemary Focaccia Muffins: Swap sage for fresh rosemary for a traditional flavor.
Add-ins: Roasted cherry tomatoes, caramelized onions, or olives work beautifully.
Storage: Store in an airtight container at room temperature for 1–2 days, or refrigerate up to 3 days. Reheat gently and drizzle with olive oil to restore softness.
FAQ
Can I use other herbs instead of sage?
Yes. Rosemary works beautifully for a classic focaccia flavor, and thyme or a combination of herbs can also be used.
Do I have to use lemon juice?
Yes, lemon juice reacts with the baking soda and helps the muffins rise properly.
Can I make these ahead of time?
Yes, you can prepare the batter and refrigerate it for a few hours before baking. Add a few extra minutes to the bake time if starting cold.
What pan works best?
A 12-cup standard muffin tin works best. Cast iron or metal pans will brown faster, so watch the bake time.
If you like these no-yeast focaccia muffins, you might also try my sourdough crescent rolls, which are flaky and perfect for breakfast or a family meal, or my honey cornbread recipe, which is quick to make and always a hit at the dinner table.
No-Yeast Focaccia Muffins
Ingredients
For the sage-infused olive oil
- ¼ cup olive oil
- 3 –4 fresh sage leaves
- Optional: 1 small garlic clove lightly crushed
For the focaccia muffins
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons fine sea salt
- 2 cups warm water
- 4 tablespoons sage-infused olive oil from above
- 2 tablespoons lemon juice
Add to the Top Before Baking
- Remaining sage-infused olive oil about 2–3 tablespoons
- Flaky sea salt
Instructions
- Warm ¼ cup olive oil and sage leaves over low heat for 5–10 minutes. Remove from heat and let cool slightly. Strain if desired.
- Preheat the oven to 375°F. Grease a 12-cup muffin tin generously with olive oil. Place a small oven-safe container of hot water on the lower rack to create steam. The steam keeps the tops soft and prevents the muffins from drying out.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Stir in warm water, 4 tablespoons of the sage-infused olive oil, and lemon juice. The batter will be shaggy at first. Turn it out onto a floured surface and knead gently until it comes together into a sticky, cohesive dough.
- Break the dough off and put a palm-size portion of the dough into each cup, filling about ¾ full. Drizzle a little more infused oil on top and press gentle dimples with oiled fingers or the back of a spoon.
- Sprinkle flaky salt and optional small sage leaves on top.
- Bake for 20-23 minutes, flipping the muffins halfway through baking to ensure even browning. Check at 18 minutes if using a cast iron pan, as it may brown faster.
- Remove muffins from the oven and drizzle with any remaining infused oil. Cool 5 minutes before serving. Serve warm for best texture
Video
Notes
These soft, sage-infused no-yeast focaccia muffins are easy, fast, and flavorful. Following the steps for sticky batter, properly greasing the pan, steaming, and flipping ensures each muffin comes out soft, moist, and golden.
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
