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For the muffins:
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1. Preheat oven to 400u00b0F.
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2. Line the cups of a muffin tin with paper cup cake liners. You will need 16.
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3. Lay the sliced strawberries out on some paper towels and cover them with more paper towels. This will help to absorb some of the juice and keep it from bleeding into the muffins.
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4. In a large mixing bowl combine the dry ingredients: flour, sugar, baking powder, baking soda and salt.
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5. In a medium bowl whisk together the buttermilk, eggs, melted butter and orange zest.
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6. Pour the wet ingredients into the dry ingredients all at once, and mix with a spoon or spatula just until combined.
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7. Gently stir the strawberries into the batter.
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8. Fill the bottom of each muffin cup with about 2 tablespoons of batter.
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9. Spoon about 1 teaspoon of strawberry preserves on top of that.
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10. Then fill the muffin cups with more batter, filling the cups about 2/3 full.
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11. Bake in a hot oven for 15 to 18 minutes, rotating the pans after about 10 minutes of baking. The muffins are done when you touch the top and it springs back.
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12. Allow to cool in the pans for 5 minutes, and then turn the muffins out to cool completely on a wire rack.
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13. If you're glazing the muffins, do it while the muffins are still warm.
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For the glaze:
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1. Sift the confectioner's sugar into a medium bowl.
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2. Whisk the orange juice and zest into the sugar until smooth.
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3. Spoon the glaze over warm muffins.
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Note: If the muffins are glazed. it's best to eat them the same day. Unglazed muffins can be kept for a few days in an airtight container.
