Grease twelve 2-1/2-inch muffin cups or line them with paper bake cups and set aside.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
In another bowl, combine the buttermilk, brown sugar, butter, vanilla, and almond extract. Stir in apricots and raisins. Add egg mixture all at once to flour mixture. Stir until just moistened (the batter will be somewhat stiff.)
Spoon the muffin batter into prepared muffin cups, filling each cup two-thirds full. Sprinkle with sliced almonds. Bake the muffins in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers of the muffins comes out clean.
Cool the hot muffins slightly in muffin pan on a wire rack for five minutes. Remove from muffin cups and serve while warm.