Combine the apricots and brandy and let sit for 20 minutes.
Preheat oven to 180 degrees C. Grease a 12 hole muffing tray.
Process the apricots and brandy until finely chopped. Sift the flour into a large bowl then rub in the butter. Add in the sugar, apricot mixture, eggs and buttermilk.
Spoon into the prepared muffin tray and bake in the preheated oven for 20 minutes.