Preheat the oven to 425 degrees and place a rack on the upper center position. Spray a muffin tin with non-stick spray or line with paper liners.
In a small bowl, combine the flour, baking powder, and salt together. Set aside.
In a the bowl of your stand mixer, using the whisk attachment, whisk the eggs and sugar together until thick and creamy looking, about a minute. Slowly pour in the melted butter and the oil, while continuing to whisk. Add the buttermilk, vanilla & lemon juice and whisk until combined.
Remove the bowl from your stand mixer & add the dry ingredients & apricot preserves to the egg mixture. Gently fold the ingredients to combine; being sure not to over mix - the batter will still be lumpy.
Completely fill all twelve spots of the muffin tin.
Top each muffin with a small amount of the brown sugar topping & gently spread across the top of the muffin batter, similar to an icing.
Bake the muffins for about 15 - 18 minutes, rotating the pan half way through & watching to make sure the brown sugar doesn't burn. Let them cool in the tin for five minutes, and then turn them out of the pan and cool on a rack.
Can be served warm or room temperature.