In a large bowl, sift together flour, sugar, salt, baking powder, baking soda and cinnamon.
In another bowl beat eggs, oil, and vanilla: add zest. Stir in dry ingredients just until moistened.
Add diced apricots that have been thoroughly drained and fold in to combine. Do not over mix or apricots will break apart. Scrape down sides of bowl making sure all is incorporated.
Fill greased or paper-lined muffin cups using #8 scoop. Sprinkle tops with granola, gently pressing into batter top.
Bake at 375°F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out dry.