1.

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil to prevent sticking.

2.

In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top and let it stand for about 5 minutes until frothy.

3.

In a large mixing bowl, combine flour, minced garlic, chopped rosemary, and salt, mixing well to distribute the ingredients evenly.

4.

Create a well in the center of the flour mixture, pour in the yeast mixture and olive oil, and combine with a wooden spoon until a dough forms.

5.

Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic, then cover and let it rise for 10 minutes.

6.

Divide the dough into 12 portions, roll each into a ball, place them into the muffin tin, and let them rise for another 10 minutes.

7.

Bake in the preheated oven for 20 to 25 minutes or until the tops are golden brown and the muffins sound hollow when tapped.

8.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.