Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
Sift flour, baking powder, sugar and cinnamon into a bowl. Stir in the wheat bran and lemon zest. Combine milk, eggs and butter in a bowl, mixing well. Pour into the dry ingredients; add the apricots and pecans. Stir until just combined.
Spoon into muffin pan, filling cups two-thirds full. Bake for 20 to 25 minutes or until puffed and golden and a skewer inserted in the center of a muffin comes out clean. Let cool in the pan for 2 to 3 minutes, then turn out onto a wire rack to cool completely. Best eaten the same day.