Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
In the large bowl mix together butter, honey, maple syrup, yogurt, and the egg.
In another bowl mix together flour, oats, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients. Mix until just combined and all the dry ingredients are wet. Don’t overmix!
Toss the chopped apricots with the flour and fold them into the batter.
Divide the batter between the muffin cases and bake for 5 minutes at 425°F (218°C) then lower the temperature to 350°F (177°C) and bake for 15 more minutes or until a skewer comes out clean.
These muffins stay fresh in the fridge for 1 week. You can also freeze them for up to 3 months.