Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate medium bowl, whisk the egg lightly. Then, whisk in the milk, melted butter, and almond extract until smooth.

Pour the wet ingredients into the dry ingredients. Gently fold them together only until just combined. Do not overmix; a few lumps are acceptable. Fold in the chopped dried apricots.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If using, sprinkle the tops generously with sanding sugar.

Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

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