Preparation

• 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 (or in a large bowl with a hand-held electric mixer), 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.