Mix together flour, baking powder, baking soda, and salt.
Whisk together brown sugar, egg, and egg white. Whisk in buttermilk, oil, orange rind, and vanilla. Gradually stir the flour mixture into the liquid until a batter forms.
Spoon 2 tablespoons batter into a cooking spray coated 12-cup muffin tin. Top each muffin with apricot preserves mixture and top with the rest of the batter. Top each muffin with granulated sweetener and almonds.
Bake muffins for 20 minutes or until set. Let muffins cool on a wire rack.