Heat oven to 375 degrees.* Place paper muffin liner into each of 12 standard muffin cups. Whisk flour, sugar, baking powder and soda and salt in bowl. Whisk buttermilk, butter, eggs, and lemon zest in another bowl. Make well in center of flour mixture. Add egg mixture to well, stir into flour mixture until combined and flour mixture is moistened. Spoon 2 tbs batter into each muffin cup. Make indentation in batter with a spoon. Spoon 1 tsp preserves in indentation. Spoon remaining batter over top.
Topping:
Mix butter, sugar and flour in bowl. Stir in walnuts. Divide mixture over tops of muffins. With baking sheet under muffins bake muffins 22 min. or until done. Let cool in pan 5 min. Remove muffins from pan.
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