Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, sugar and cardamom. Set it aside.

In a large bowl, add egg, melted butter, milk , sourdough starter, vanilla extract and mix until it is light and fluffy.

Gradually add the dry ingredients to dry ingredients and then fold in chopped apricots mixing just until combined . Be careful not to overmix the batter.

Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full.

Bake in the preheated oven for about 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.