Preheat oven to 350 degrees Fahrenheit. Spray 2 mini muffin pans with baking spray and set aside.
In the bowl of a stand mixer, cream together the butter and sugar, beating until light and fluffy.
Add the eggs one at a time, beating until well incorporated
Mix in the vanilla extract.
In a separate large bowl, combine the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon.
Alternate adding the flour mixture and buttermilk on low speed, starting with the flour and ending with it (flour, buttermilk, flour, buttermilk, flour).
Remove bowl from mixer and stir in the toffee pieces by hand.
In a small bowl, combine the topping ingredients.
Using a small cookie scoop, scoop some batter and drop it into the cinnamon sugar, shaking it around to coat it. Using your fingers, quickly pick up the muffin batter and drop it into the prepared muffin tin. Repeat until all batter is distributed among the muffin tin indentations (I actually was able to make 6 full size muffins on top of the 48 mini muffins).
Bake for 15-20 minutes, or until the muffins bounce back when lightly pressed.
Cool completely in muffin tins before removing.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2012/12/03/muffinmonday-toffee-snickerdoodle-muffins/