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Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking
spray.
Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons
brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a
food processor until finely ground. Transfer to a small bowl, drizzle
with 2 tablespoons oil and stir to combine.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour,
baking powder, baking soda and the remaining 1/4 teaspoon salt in
a large bowl. Whisk the remaining 1/2 cup brown sugar, 2
teaspoons orange zest and 1/4 cup oil in a medium bowl with
buttermilk, orange juice, egg and vanilla extract until well
combined. Make a well in the center of the dry ingredients and pour
in the wet ingredients; stir until just combined. Add strawberries;
stir just to combine. Divide the batter among the prepared muffin
cups. Sprinkle with the almond topping, gently pressing into the
batter.
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Bake the muffins until golden brown and a wooden skewer inserted
in the center comes out clean, 18 to 20 minutes. Let cool in the pan
for 10 minutes, then transfer to a wire rack to cool for at least 5
minutes more before serving. Variation- For Strawberry-Basil
Muffins, omit orange zest and use 1/4 cup additional buttermilk in
place of orange juice. Stir in 1/4 cup chopped fresh basil with the
berries in Step 3.
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