Toffee Coffee Cake Muffins

Ingredients

• 1/2 cup light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 3/4 cup toffee bits or chopped toffee candy bars

Directions

1. Set an oven rack in the middle position and warm the oven to 350°F. Add cupcake liners to one 12-cup and one 6-cup muffin tin, then put the pans aside.
2. In a stand mixer bowl with the paddle attached, or in a large bowl using a hand-held electric mixer, add the flour, salt, sugars, and butter. Rub the butter into the dry mixture with your fingers until it turns crumbly. Scoop out 1/2 cup of that mixture, transfer it to a piece of parchment, and stir in the toffee bits and almonds. Set that crumb mixture aside.
3. Add the egg, yolk, buttermilk, baking powder, baking soda, and extracts to the mixing bowl. Beat the batter on medium-high until it looks pale, smooth, and airy, 3 to 5 minutes.
4. Spoon 1-1/2 Tbs. of batter into each liner. Add a scant 1-1/2 Tbs. of the toffee-nut crumb over the batter, then spoon another 1-1/2 Tbs. of batter on top, smoothing it over so the crumb layer is fully hidden. Finish each muffin with a little shower of toffee bits.
5. Bake the muffins, turning the pans midway through, until the tops are lightly golden and a cake tester poked into the center brings up a moist crumb or two, 18 to 22 minutes. Cool them briefly in the pans, then move them to a wire rack to finish cooling. They will settle a bit as they cool. Serve warm with butter, if you like.
6. Store the muffins at room temperature, wrapped tightly in plastic wrap, for up to 3 days.