Make the amaretto syrup.

In a small saucepan over medium heat, combine the water, sugar, vanilla bean and seeds, and the amaretto.  Stir well and bring to a boil.  

Reduce the heat to medium-low and simmer for 10-12 minutes until the mixture has slightly thickened.  Remove from the heat, fish out the vanilla bean, and cool the syrup while making the muffins.

Make the almond muffins.

Preheat the oven to 375 degrees.

Spray a muffin pan with cooking spray or line with muffin cups.  Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a smaller bowl, whisk together the buttermilk, almond extract, eggs, and melted butter until well combined.

Pour the buttermilk mixture into the flour mixture and fold together until just combined.  Be careful not to overmix the batter or the muffins will be tough.  The batter should be thick.

Spoon the batter into the prepared muffin pan until each cup is almost full.

Sprinkle sliced almonds on top of each muffin.

Bake in the preheated oven until the edges are light golden brown and a toothpick inserted into the center of a muffin comes out clean – about 18-20 minutes.

Remove the pan from the oven and poke a few holes on the top of each muffin, going in between the almond slices.

Spoon some of the cooled amaretto syrup over each muffin and allow it to soak in completely.

Remove the muffins from the pan and cool completely on a wire rack.

If desired, you can brush the muffin tops with the amaretto syrup once they are cool.