Hidden Gem Muffins – Fall’s Sweetest Apricot Surprise!

Embrace the cozy charm of fall baking with these Hidden Gem Muffins – tender, golden, and filled with a sweet apricot surprise inside. Perfect for slow Saturday mornings and the start of a crisp autumn day.

Hidden Gem Muffins – Fall’s Sweetest Apricot Surprise!

We've been experiencing the first crisp mornings of fall lately — foggy mornings turn to soft sunlight and the air feels just a little cozier.  I can finally justify turning on the oven again! Saturday mornings become slower this time of year, and that’s exactly how I like them. A warm cup of tea, a favorite playlist, and a simple baking project are all I need to begin the day.

That’s where these Hidden Gem Muffins – Fall’s Sweetest Apricot Surprise! come in. They’re soft and golden with a cozy sweetness that’s perfectly at home on a cool autumn morning. Each one hides a spoonful of apricot jam in the center — a small burst of sunshine tucked inside. Theses muffins remind you fall isn’t just a season; it’s a feeling.

Whether you’re baking just for yourself or sharing a batch with someone you love, this small batch of muffins bring a touch of sweetness to even the laziest weekend mornings. And the best part? Change the jam, and you’ve got a new “hidden gem” for every season ahead.

Enjoy!

Ingredients You’ll Need

• Egg – Adds structure and helps the muffins rise beautifully.

• 2% Milk – Keeps the texture soft and moist.

• Canola Oil – Brings a light, tender crumb without heaviness.

• Vanilla Extract – Enhances the sweetness and warmth of the muffins.

• All-Purpose Flour – The base for that classic muffin texture.

• Brown Sugar – Adds depth and a touch of caramel flavor.

• Baking Powder – Ensures a lovely lift.

• Salt – Balances the sweetness and rounds out the flavors.

• Apricot Jam – The sweet surprise tucked inside every muffin.

Substitutions and Variations

One of the best things about these muffins is how easy they are to adapt for the season or your pantry. Swap the apricot jam for any fruit preserve to match the flavor you’re craving:

• Raspberry or Strawberry Jam: Brings a bright, slightly tangy sweetness — perfect for spring mornings.

• Peach or Plum Jam: Adds a rich, juicy warmth that feels summery or late summer.

• Apple Butter, Pumpkin Butter or Fig Jam: Cozy and autumnal, ideal for crisp fall days.

• Lemon Curd or Orange Marmalade: Light and zesty for a cheerful winter or spring twist.

You can also experiment with the batter: try adding a teaspoon of cinnamon or pumpkin spice for an extra layer of seasonal flavor, or fold in a handful of chopped nuts for crunch. Each variation gives the muffins a new personality while keeping that golden, tender base we love.

Kitchen Notes and Tips

• Don’t overmix the batter: Stir just until the flour disappears — a few lumps are fine. Overmixing makes muffins dense.

• Check muffin size: Using a 6-cup muffin tin works best. For smaller muffins, reduce baking time by a few minutes.

• Jam placement: Spoon the jam carefully in the center and cover fully with batter to avoid sinking or spilling during baking.

• Storage: Muffins taste best fresh, but store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Rewarm gently in the oven or microwave.

• Serving suggestion: Pair with tea or coffee, or enjoy plain with a little butter. These muffins are cozy on their own or part of a larger breakfast spread.

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    RECIPE IS DOWN BELOW👇     

One Pot Meal: Turkish-Style Pilau

A hearty, one-pot Turkish pilau bursting with flavor and simplicity!

Turkish-Style Pilau

Turkish pilau is a simply a rice dish that includes meat, vegetables, and aromatic spices.  While not a classic preparation, today’s recipe captures the essence of Turkish flavors in a convenient one-pot dish.  Basmati rice bakes with ground turkey, onions, crisp green beans, and sweet dried apricot until the grains are tender. But, the deliciousness doesn't stop there; pre-made tzatziki adds a creamy element, along with fresh mint and pistachios for crunch. This is incredibly easy to make, with simple steps that require minimal prep and just one pot for cooking. The all-in-one method ensures a hassle-free experience, making it perfect for busy weeknights.

This one-pot Turkish-Style Pilau is a flavorful and wholesome dish that combines tender ground turkey, vibrant green beans, sweet dried apricots, and aromatic spices for a balanced meal that's both satisfying and easy to prepare. Its simple, single-pot method makes cleanup a breeze, while the addition of walnuts and fresh mint elevates the dish with a delightful mix of textures and flavors. Perfect for a weeknight dinner or a crowd-pleasing dish, it’s a versatile recipe that captures the essence of Turkish-inspired cuisine.

Enjoy!

What Ingredients do I need?

• Produce
• green beans
• yellow onion
• dried apricots
• Fresh mint

• Protein
• Ground turkey

• Grains
• Basmati rice

• Dairy
• Tzatziki sauce

• Pantry Staples
• Olive oil
• Salt & pepper
• Turkish seasoning
• Chicken broth or stock

• Nuts
• Walnuts

Substitutions and Variations

• Ground turkey: Substitute with ground chicken, beef, lamb, or plant-based ground meat for a vegetarian option.

• Green beans: Swap with asparagus, zucchini, snap peas, or bell peppers.

• Yellow onion: Use red onion, white onion, shallots, or even leek.

• Dried apricots: Replace with raisins, dried cranberries, dried cherries, or chopped dates.

• Basmati rice: Use jasmine rice, long-grain white rice, quinoa, or bulgur wheat.

• Turkish seasoning: Substitute with a mix of ground cumin, paprika, garlic powder, and a pinch of cinnamon or allspice.

• Chicken broth: Replace with vegetable broth, beef broth, or even water with a bouillon cube for added flavor.

• Walnuts: Use almonds, pistachios, pine nuts, or skip entirely for a nut-free option.

• Fresh mint: Substitute with fresh parsley, cilantro, basil, or dill.

• Tzatziki Sauce:  Use plain Greek yogurt mixed with minced garlic, cucumber, dill, and a squeeze of lemon juice, or substitute with sour cream or a yogurt-based dip of your choice.

• For a Vegetarian Version:  Replace ground turkey with chickpeas, lentils, or cubed tofu.  Use vegetable broth instead of chicken broth.  Include diced tomatoes or spinach for added flavor and nutrients.

• For a Mediterranean-Inspired Version: Add sun-dried tomatoes, artichoke hearts, and olives.  Use oregano, thyme, and fresh parsley instead of mint.  Sprinkle crumbled feta cheese on top before serving.

Kitchen Tips and Notes

• Prepare Ingredients in Advance:  Dice vegetables, chop herbs, and measure spices before starting. This makes the cooking process smoother and prevents overcooking.

• Use a Tight-Fitting Lid:  When simmering the pilau, ensure the pot has a tight-fitting lid to trap steam and cook the rice evenly.

     Items You May Need   

• Turkish Seasoning
• Wood Cutting Board
• Chef Knife
• Covered Braiser
• Dutch Oven

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Turkish-Style Pilau

serves 6


10 oz of ground turkey
1 lb green beans
1 medium yellow onion, diced
1 Tablespoon olive oil
salt & pepper
4 oz dried apricots, diced
1 1/4 cups basmati rice
2 teaspoons Turkish Seasoning
3 cups chicken broth
1/4 cup walnuts, chopped
1/4 - 1/3 cup fresh mint, chopped
1/2 cup tzatziki sauce

Preheat oven to 400 degrees F.  Trim green beans and cut into 1 inch pieces.  In a Dutch oven heat a tablespoon of olive oil over medium high heat.  Add the onions and cook until slightly softened and lightly browned, 2-3 minutes.  Move the onions to one side of the pan and add in the ground turkey.  Season everything in the pan with salt & pepper.  Break meat up into large pieces and allow to cook undisturbed until browned on the bottom, about 4-5 minutes.  The meat will finish cooking in the oven.

Add in rice, green beans, and Turkish seasonings to the skillet.  Add the broth, apricots, and scrape up any browned bits on the bottom of the pan.  Turn the heat up to high and bring to a boil.

Cover with a lid and transfer to the oven.  Back 17 minutes until the meat is cooked through and the rice has absorbed the liquid and is tender.  Fluff rice with a fork.  Check for seasoning and add salt & pepper as needed.  

Stir mint into the rice.  Slightly thin out the tzatziki by stirring in 1 teaspoon (or more if needed) of water until thin enough to drizzle.  Plate the Pilau into bowls and drizzle with tzatziki and sprinkle with walnuts on top.

Apricot Walnut Muffins

These muffins are a delicious combination of sweet tangy apricots and crunchy walnuts.  Great for breakfast or a make ahead snack to eat when you are on the go.  All done in 30 minutes!

Apricot Walnut Muffins

I love fruit additions to my muffins.  Today we are going to explore the area of dried fruit and use chopped dried apricots as the main star.  Add in a little crunch with some walnuts and this combo can't be beat for a late summer muffin.  I use all purpose flour in these but the addition of some whole wheat flour would be a great way to bring in some more nutty flavor and texture to the muffins.

All you need is 1 bowl to make these quick and easy muffins.  This recipe makes a small batch of 6 muffins, just enough to a breakfast or to snack on, but you can double it for a full serving of 12 muffins.  These muffins are so easy to make and are considered part of the "quick bread" baking category.  You'll have this done and baked in about 30 minutes.

Celebrate your late summer mornings with a fresh baked muffin.

Enjoy!

What Ingredients do I need?

• eggs

• milk

• canola oil

• vanilla extract

• all purpose flour

• sugar or sugar substitute

• baking powder

• salt

• dried apricots

• walnuts

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour, or use 1/2 cup whole wheat flour and 1 cup all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Muffins Recipes

Bakery Style Strawberry Banana Chunk Muffins

Lemon Poppyseed Double Berry Muffins

Raspberry Chocolate Chip Muffins

Honey Nectarine Muffins

Orange Poppyseed Muffins

Bakery Style Banana Nut Muffins

Simple Blueberry Muffins

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Apricot Walnut Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil

1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup chopped dried apricots

1/3 cup chopped walnuts

 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside (or use cupcake liners). 

In a large bowl add the egg, milk, oil, and vanilla. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Add in the chopped apricots and walnuts to the batter and fold in gently.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Honey Almond Apricot Granola

The ultimate healthy granola recipe flavored with honey, almonds, apricots, and coconut which is baked until golden brown and delightfully scrumptious! 

It's the holiday season and I have a lot of new recipes to share with you.  To get them all out to you I will be changing my post format slightly.  I'll be streamlining it to get the most recipes out to you.  The new format will include:

• Description of the recipe
• Primary and alternative uses for the dish
• Key items to make the recipe
• Substitutions and variations
• Kitchen Notes and tips
• Most importantly "THE RECIPE"

I hope you enjoy the this format.  Please leave me feedback on what you think and if you feel anything is missing.  Happy Holidays! 

Honey Almond Apricot Granola

Granola has become a staple in many houses.  It's a trend that you see in a lot of restaurants and can be made so many different ways.  Making it at home allows you to have control over the ingredients, cutting back on salt and sugar that frequent the store bought variety.  Plus another great reason to make your own is that it is so cheap to make, and it is EASY.....so so so easy to make at home.  

This recipe is one of my favorites made with good local honey for sweetness, some chopped apricots for tang, nuts for crunch, and a little sweetened coconut for flavor.  Try it soon, you won't believe how easy this is to make and it will last for a few weeks stored in containers.

What do I use granola on?

• Sprinkle on top of yogurt
• Sprinkle on apples and bake them
• On top of ice cream or frozen yogurt
• Roll bananas in them and freeze them
• Sprinkle on salads
• Top off you oatmeal with it
• Eat is with milk like cereal
• Make a yogurt parfait
• Add it on top of chocolate bark
• Add it on top of brownies

What ingredients do I need?

• good honey (I try to buy a local honey)
• old fashioned oats
• sweetened shredded coconut
• sliced almonds
• canola or grapeseed oil (flavorless oil)
• dried apricots
• golden raisins

Substitutions and Variations

• use unsweetened shredded coconut
• use coconut shavings
• leave out the coconut
• use chopped cashews, sunflower seeds, peanuts, pecans, walnuts
• use dried figs, dates, pineapple, strawberries, blueberries, cranberries, or cherries
• leave out the raisins or use currants or black raisins 

Kitchen Notes and Tips

• Make sure to watch the granola closely as it cooks.  It browns easily.
• Make sure to stir occasionally during the baking cycle.
• All the mixture to cool on the sheet pan before adding in the dried fruits.
• Use a large sheet pan so you have a lot of surface area
• Use parchment paper on the pan if you would like
• Store in an air tight container for a few weeks

Enjoy!!!

Honey Almond Apricot  Granola

2 cups old fashioned rolled oats
1 cup sweetened shredded coconut 

1 cup sliced almonds
1/4 cup plus 2 tablespoons of canola oil
1/4 quarter cup honey
3/4 cup small diced dried apricots
1/2 cup golden raisins

Preheat the oven to 350ﾟ. 

Toss the oats coconut and almonds together in a large bowl.  Whisk together the oil and honey in a small bowl.  Pour the liquids over the oat mixture and stir until all the nuts and oats are coated.  

Pour on to a large baking sheet pan. Bake stirring occasionally with a spatula until the mixture turns golden brown, about 20 to 30 minutes. Remove the granola from the oven and allow to cool, stirring occasionally.  Add apricots and raisins. Store in an airtight container.

Summer Fresh Recipe Series: Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Broccolini

A show stopping entree for summer dining.  Pork tenderloins are brushed with a honey ginger glaze and served with grilled  apricots, and broccolini topped with toasted almonds.

There nothing better than cooking and eating alfresco in the heat of the summer.  Summer is always a welcome time for me.  It brings with it all the fresh fruits and vegetables that I just can't get enough of and wish would last all year.  Today we are going to celebrate the long summer evenings with a grilled feast!  

This is my 5th installment of my Summer Fresh Recipe Series which are recipes filled with fresh summer produce that are easy, light, and oh soooo tasty!  Were' highlighting apricots, broccolini, and scallions today.

This recipe has become one of my new favorites.  Juicy pork tenderloin is spiced just right and then glazed with a ginger honey scallion sauce and served with grilled apricots and broccolini with toasted almonds.  This really is one heck of a summer treat!

This is what I call a grilled Asian fusion dinner.  The flavors all work together wonderfully and create a memorable meal.  The glaze/sauce is the pop of flavor that takes this dish over the top, so don't skip that part. It's key!  Another plus is that you can cook everything on the grill.  Don't have a grill?, not to worry an indoor grill pan will work in a pinch.  

Oh, and don't be counting on any leftovers....this will be gone in a flash...it's that good.

Enjoy!

Summer Fresh Recipe Series

• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Broccolini

serves 4

1 1/4 tsp ground coriander

1/2 tsp salt

1/2 tsp pepper

1 pork tenderloin (about 1 1/2 lbs.), silver skinned removed

1 tsp fresh ginger, grated

3/4 cup honey

2 Tbsp apple cider vinegar

salt & pepper, to taste

olive oil

1 bunch broccolini, ends trimmed

4 apricots, halved and pitted

8 scallions, tops trimmed only

1/4 cup sliced almonds

Heat your grill or grill pan to high.  In a small bowl add coriander, salt, and pepper.  To another medium bowl add the ginger, honey and vinegar.  Season with salt and pepper and stir until combined.  Set aside.

Pat the pork tenderloin dry and season all over with the spice rub.  Reduce grill heat to medium and lightly oil the grates.  Add pork to the grill and cook covered about 8-12 minutes turning occasionally.  Transfer to a cutting board and brush with some of the glaze.  

While the pork cooks drizzle some olive oil over the broccolini, apricots, and scallions, tossing to coat.  Season with a pinch of salt and pepper.  Add the vegetables to the other side of the grill (we used a grill tray) and cook until tender and charred in spots, turning occasionally.  Broccolini will cook 7-10 minutes, apricots about 6-7 minutes, and scallions 2-3 minutes.  Transfer to a cutting board.  

In a small skillet add 1 tablespoon of olive oil and the almonds and cook until they are lightly toasted, stirring frequently so they don't burn, about 2-3 minutes.  

Finely chop the grilled scallions and add them to the bowl with the remaining glaze. Whisk in an additional 1 Tablespoon of olive oil.  Thinly slice the pork.  Serve pork with the grilled apricots drizzled with the scallion honey glaze.  Add broccolini and garnish with toasted almonds.

source:  Marley Spoon

Romaine and Apricot Salad

Yum

Memorial Day weekend is coming up and I'm already planning my menu!

Since the weather's been nice here we've been grilling quite a bit if different food lately, so I need to come up with a new main dish.  But one's things for sure is that THIS salad is going to be on the menu!

I first made this back at Easter but never got around to posting about it.  Well it's high time because this one is gonna knock your socks off.  It's gonna be your go-to summer salad!

ROMAINE AND APRICOT SALAD

A wonderfully light and delicious salad of romaine lettuce, broccoli slaw with an apricot dressing.  This attention-grabbing salad compliments any barbecue, grilled chicken or pork.  It's irresistible at a potluck or any backyard bash.  This will be a star at my Memorial Day cookout, for sure! 

This salad's success is in the flavors.  Apricots are light and sweet and are present in the dressing as well as in the salad.  The romaine and broccoli slaw are perfect together, giving the salad some texture and crunch.  You will also love the look of the salad.  The orange colors pop against the green and make for one beautiful salad.

Have a great Memorial Day weekend, eat lots of yummy food, and include this salad!  You won't regret it!

Enjoy!





Romaine and Apricot Salad


Apricot Vinaigrette:
3 T apricot preserves
3 T white wine vinegar
1/2 cup olive oil
salt and black pepper to taste

Salad:
1 8 oz bag chopped romaine
1 12 oz bag broccoli slaw
1 cup cherry tomatoes, slice in half
1/2 cup dried apricots, diced

Prepare the vinaigrette.  Place all ingredients in a mason jar.  Tighten the lid and shake vigorously to combine.  Set aside.

Place the lettuce and slaw in a large bowl.  Toss to mix.  Add tomatoes and apricots.  Tossing to combine.  Add the vinaigrette right before serving and tossing to mix.  Serve at once.

If making ahead or traveling, keep lettuce and vegetable mix separate from the dressing.  Toss and dress right before serving.