From World Wide Recipes:

 

Use any dried fruit you like. As with
all muffin recipes, the secret to this one is to stir the batter no
more than absolutely necessary, 10 to 15 strokes at the most.

Apricot Muffins

1 3/4 cups (430 ml) all-purpose flour
1/4 cup (60 ml) sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2 eggs, beaten
3/4 cup (180 ml) milk
4 Tbs (60 ml) melted butter
1/2 cup (125 ml) chopped dried apricots

Sift the flour, sugar, baking powder, and salt together into a mixing
bowl. In a separate bowl whisk together the eggs, milk, and butter.
Add the egg mixture and the chopped apricots to the dry ingredients
and stir just enough to combine - there should be lumps in the batter.
Fill greased muffin pans two-thirds full and bake in a preheated 400F
(200C) oven for 20 to 25 minutes. Makes 24 2-inch (5 cm) muffins.