Garlic Muffins

Skip the garlic bread and bake these savory muffins instead. Three cloves of crushed garlic and chopped chives go right into a simple quick bread batter, giving you warm, fragrant rolls that are ready in about 20 minutes and pair with just about anything you’d serve alongside garlic bread.

This is a straightforward dump-and-stir recipe. Mix the wet ingredients (milk, egg, melted margarine, garlic, chives, and sugar) in one bowl, then add the flour and baking powder. Stir until just combined. That’s it. No kneading, no rising, no yeast. The baking powder handles all the lift, so these go from bowl to oven in minutes.

Using crushed garlic rather than garlic powder makes a noticeable difference. Crushed raw garlic mellows in the oven and distributes its flavor throughout the muffin. Garlic powder tends to sit on the surface and taste dusty by comparison.

Pro Tips

• Crush the garlic with the flat side of a knife and mince it fine. Large garlic pieces in a tender muffin can be overpowering in some bites and absent in others.
• Don’t overmix. Just like any muffin batter, a few lumps are better than a smooth, overworked dough that bakes up tough.
• Brush the tops with melted butter as soon as they come out of the oven for a glossy finish and extra richness.

Variations

• Add a tablespoon of grated Parmesan to the batter for a cheesy garlic muffin.
• Stir in chopped fresh rosemary or thyme alongside the chives for a more herby profile.
• Swap margarine for melted butter for richer flavor.