Corn and Apricot Muffins with Orange Essence

I've been wanting to try this recipe from my Inside America's Test Kitchen cookbook. I've made a few changes just to save time! They turned out great. What an awesome addition to a home cooked meal.

Corn and Apricot Muffins with Orange Essence
2 c. Unbleached AP flour
1 c. fine ground, whole grain yellow cornmeal
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs
1/2 c. sugar
1/4 c. dark brown sugar, firmly packed
3/4 c. sour cream
1/2 c. milk
1/2 c. unsalted butter, melted
2/3 c. apricot preserves, warmed slightly
2/3 c. sugar
1 1/2 t. grated orange zest
Preheat oven to 400 degrees. Spray standard muffin tin with non-stick cooking spray. Combine dry ingredients in large bowl. Whisk to combine. Set aside.
In second bowl, whisk eggs until well combined. Add sugars, whisk until homogenous. Add melted butter in 3 additions, whisking after each. Add half the sour cream and half the milk. Whisk to combine; whisk remaining sour cream and milk. Set aside
In small bowl combine 2/3 c. sugar with 1 1/2 t. orange zest. Rub together using fingers until well mixed and light orange. Set aside.
Combine flour mixture with egg mixture using a rubber spatula until just combined and evenly moistened. Do not over mix.
Spoon approximately 2 T. of batter into each muffin tin. Top with about 1 t. of apricot preserves. Then cover each again with remaining batter (about 2 T. again). Before baking sprinkle a portion of the orange sugar over each mound of batter. Bake until light golden brown, about 18 minutes. Cool for 5 minutes then using a paring knife lift each onto a wire rack to cool. Serve warm.