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1
Preheat oven to 350F Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
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2
Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
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3
In large bowl beat butter with electric mixer on medium to high 30 seconds.
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4
Add sugars; beat until well combined.
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5
Beat in eggs, one at a time, on low until combined.
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6
Beat in molasses and vanilla.
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7
Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined.
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8
Stir in 1/2 cup of the toffee.
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9
Fill cups 3/4 full.
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10
Bake about 18 minutes or until tops spring back when lightly touched.
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11
Cool in pans on racks 5 minutes.
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12
Remove from pans; cool.
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13
Frost; top with remaining toffee.
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14
Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool.
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15
In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds.
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16
Add cooled brown butter; beat until combined.
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17
Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt.
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18
Beat in 1 to 2 tablespoons buttermilk until spreadable.
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19
Use immediately.
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20
If frosting begins to set up, stir in a small amount of boiling water.
