Preheat your pan: Set a nonstick skillet over medium heat. Lightly oil it and sprinkle in the cornmeal if using. Let it warm while you make the batter.

Make a quick buttermilk: Stir plant milk with lemon juice or vinegar. Let it sit 30 seconds to lightly curdle.

Mix the batter: In a bowl, whisk flour, baking powder, baking soda, and salt. Add the plant “buttermilk,” maple syrup, and oil. Stir just until combined. The batter should be thick but spoonable.

Start the compote: In a small saucepan, combine apricots, water, maple syrup, lemon zest/juice, and a pinch of salt. Simmer over medium heat for 2–3 minutes, stirring, until soft and jammy. Add a splash more water if needed.

Cook the muffins: Scoop the batter into two round mounds in the hot skillet (about 4 inches wide each). Smooth the tops. Cook 2–3 minutes until edges look set and bottoms are golden. Flip and cook 1–2 minutes more. They should puff slightly and feel springy.

Warm the drizzle: In a cup, stir almond butter with warm water or plant milk until pourable. Add cinnamon or vanilla if you like.

Assemble: Split each muffin in half with a knife or just stack them as-is. Spoon on the apricot compote and finish with the warm almond butter drizzle.

Serve: Eat hot, with an extra pinch of flaky salt or a dusting of cinnamon if you’re feeling fancy.