Heat oven to 400F. Grease bottoms of 12 muffin cups or line with baking cups. In small bowl, stir together apricots, water and lemon juice; let stand 10 minutes.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make well in center. In medium bowl, whisk butter and egg until wellblended; whisk in yogurt until combined. Whisk in preserves and 3/4 teaspoon almond extract. Pour mixture into well in center of flour mixture; stir until partially mixed. Add apricots; stir until just blended.
Divide evenly among muffin cups; sprinkle with sliced almonds. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
Meanwhile, in another small bowl, stir together all glaze ingredients. Drizzle over muffins; remove from pan. Serve warm or at room temperature.
PER MUFFIN: 245 calories, 8.5 g total fat (4 g saturated fat), 4 g protein, 38 g carbohydrate, 35 mg cholesterol, 160 mg sodium, 1.5 g fiber