MAKES 12 MUFFINS
1. In a food processor, process ⅔ cup granulated sugar and 1½ teaspoons grated orange zest until pale orange, about 10 seconds. Transfer to a small bowl and set aside.
2. In a food processor, pulse 1½ cups (10 ounces) dried apricots for 10 pulses, until chopped fine. Transfer to a medium microwave-safe bowl; add ⅔ cup orange juice to the apricots, cover the bowl tightly with plastic wrap, and microwave on high power until simmering, about 1 minute. Let the apricots stand, covered, until softened and plump, about 5 minutes. Strain the apricots and discard the juice.
3. Follow the recipe for Corn Muffins, substituting ¼ cup packed dark brown sugar for an equal amount of the granulated sugar and stirring ½ teaspoon grated orange zest and the strained apricots into the wet ingredients before adding them to the dry ingredients. Before baking, sprinkle a portion of the orange sugar over each mound of batter. Cool the muffins in the pan for 5 minutes, then gently lift them out using the tip of a paring knife. Cool on a wire rack for 10 minutes before serving.