Makes 18 muffins
2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 eggs, lightly beaten
1/2 teaspoon salt
1 cup buttermilk
Zest and juice of 1 orange
1 cup strawberries, diced
1/2 cup pecans or walnuts, chopped (optional)
Heat oven to 350°F. In medium bowl, combine flour and baking soda; set aside. In large bowl, combine 1 cup sugar, butter, eggs, salt, buttermilk, and 1-2 teaspoons zest. Add flour mixture and stir just until combined. Stir in strawberries and nuts (if desired).
Fill buttered or paper-lined muffin tin 2/3 full with batter. Bake 25-30 minutes, until golden.
Meanwhile, combine 3 tablespoons orange juice and 1/2 cup sugar in small saucepan. Bring to boil, cook 1 minute, then remove from heat. Slowly spoon glaze over muffins while still warm.