Step 1

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Step 2

Whisk the whole-wheat flour, all-purpose flour, sugar, baking powder, and salt together in a large bowl. Whisk the zest, orange juice, oil, egg, and vanilla together in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine.

Step 3

Add a large spoonful of batter to each muffin well, filling each well about 1/4 of the way. Add a couple heaping teaspoons of chopped berries to each muffin well. Evenly divide the remaining batter between the muffins wells. Top the muffins with the remaining chopped strawberries.

Step 4

Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 17 to 20 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. Meanwhile, make the glaze.

Step 5

Whisk together the powdered sugar and 3 teaspoons of orange juice in a small bowl. If necessary, add the remaining juice so the glaze has a thick, pourable consistency. Drizzle the glaze over the muffins.