Preheat oven to 375° F. Place cupcake liners into a muffin pan and spray with cooking spray.

Melt butter, then allow to cool slightly. Zest one orange and finely chop apricots; set aside.

Whisk together flours, sugar, 1 ¼ teaspoon orange zest, baking soda, and salt in a large bowl. Make a well in center of the mixture.

In a separate bowl, combine buttermilk, butter, vanilla, and egg; add to flour mixture, stirring just until moistened.

Fold in apricots, then spoon batter into prepared muffin cups.

Bake for 15 minutes or until muffins spring back when touched.

Cool slightly, then remove from pan and transfer to a wire rack; cool completely before serving.

Serve with orange wedges on the side.