Instructions: Spray a 12-cup muffin pan with cooking spray and set aside. Heat oven to 375 degrees.

In the bowl of a heavy-duty mixer, beat the butter on medium speed until creamy. Add sugar gradually and continue beating until light and fluffy, about 2 minutes. Scrape the vanilla bean seeds into the mixture and beat them in briefly, or add the extract if using. Add eggs, one at a time, beating well after each addition and scraping down the bowl once or twice.

Stir together the flour, baking powder, soda and salt. In alternating batches, add the dry mixture and the buttermilk to the batter, beating just until blended. Stir in the apricots. Divide the batter between the prepared muffin cups.

Prepare the topping by crumbling the almond paste in a small mixing bowl. Add sugar, flour and butter, mixing to a crumbly texture. Dot a small amount on top of each muffin.

Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan 5 minutes before unmolding onto a wire rack.

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