Preheat the pizza oven or oven to 350°F. Spray a 12-cup muffin tin liberally with nonstick spray and set aside.Cook the noodles in a large pot of salted boiling water until al dente, about 5 minutes. Drain noodles and return to pot, then toss with 1 tablespoon of the melted butter.
Whisk the ricotta, sour cream, eggs, sugar, vanilla, cardamom, cinnamon, remaining 5 tablespoons of butter, salt, orange zest and apricots in a large bowl. Stir in the cooked noodles and mix until combined. Scoop 1/3 cup of mixture into each muffin cup, then spoon about 1/2 teaspoon jam into the center of each muffin.
Make the crumble. Whisk together the flour, sugars, salt, and cardamom in a bowl. Add the butter and vanilla and mix until the ingredients come together and forms crumbs. Divide the mixture over the muffins and press gently to adhere. Put the muffin tin on a baking sheet and bake until the muffins are golden brown on top and just set, about 12 to 15 minutes. Let cool for 5 minutes, then run a paring knife around the edge of each cup and gently remove from the pan. Serve warm or at room temperature.
