Preheat the oven to 350°F or 180°C. Line a 12-count muffin tin with paper liners. Set aside.
In a large bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Add chocolate all but 3 tablespoons of the chips. Set aside.
2 cups all-purpose flour, ½ cup almond flour, 1 tablespoon baking powder, 1 teaspoon baking soda, ⅛ teaspoon kosher salt, 1½ cups semisweet chocolate chips
In another medium-sized bowl, whisk the butter, both the sugars, eggs, buttermilk, and vanilla extract together until well combined.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 cup buttermilk, 1 tablespoon pure vanilla extract
Slowly start adding the dry mix to the wet mix in batches and mix until everything is combined well.
Pour the batter into the lined muffin trays, filling ⅔ full. Sprinkle the remaining 3 tablespoons of chocolate chips on top of the muffins, and bake them for 15-18 minutes. Let cool completely on a wire rack.