Preheat 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, granulated sugar, baking powder, baking soda, salt, and grated fresh ginger until well combined.

In a separate medium bowl, combine the egg, milk, and melted butter. Whisk until just incorporated.

Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until *just* combined. Do not overmix; a few lumps are acceptable. Fold in the chopped dried apricots.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle a pinch of brown sugar over the top of each muffin if desired.

Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.