Toffee Coffee Cake Muffins

Directions

Position a rack in the center of the oven, and heat the oven to 350°F. Line one 12-cup and one 6-cup muffin tin with cupcake liners. Set aside. In the bowl of a stand mixer fitted with the paddle attachment , combine the flour, salt, sugars, and butter. Using your hands, work the butter into the dry ingredients until crumbly. Remove 1/2 cup of the mixture. Place on a sheet of parchment, and mix in the toffee bits and almonds. Set aside. Add the egg, yolk, buttermilk, baking powder, baking soda, and extracts to the bowl. Beat on medium-high speed until the batter is light and smooth, 3 to 5 minutes. Portion 1-1/2 Tbs. of batter in each cupcake liner. Sprinkle on a scant 1-1/2 Tbs. of the toffee-nut mixture, and cover with another 1-1/2 Tbs. of batter, spreading it so that the crumb is completely covered. Top each muffin with a sprinkling of toffee bits. Bake, rotating at the halfway point, until a cake tester inserted in the center of a muffin comes out with a moist crumb or two and the muffins are lightly browned, 18 to 22 minutes. Let the muffins cool slightly before removing them from the pan and placing on a wire rack to cool completely. The muffins will sink slightly as they cool. Serve warm with butter, if you like. Store at room temperature tightly wrapped in plastic wrap for up to 3 days.