It seemed a waste to drain all this flavorful apricot liquid into the sink, so I added some sugar, cornstarch, and a tiny splash of almond extract, simmered it, and reduced it down into a fresh jam to serve with the muffins - a perfect complement!
As for the recipe itself, I agree with another reviewer - these make closer to 18 than 12 standard muffins. I added some vanilla, substituted milk+vinegar for buttermilk, and topped them with demerara sugar before baking. I also used California apricots (the darker, larger halves, as opposed to the small whole dried Mediterranean apricots).
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It seemed a waste to drain all this flavorful apricot liquid into the sink, so I added some...