Line 15-16 muffin cups with liners. Set aside.
Prepare the streusel topping. In a medium mixing bowl, stir together ½ cup flour and ½ cup sugar. Using a pastry blender, cut in the ⅓ cup of cold butter pieces until the mixture resembles a coarse meal. Add ½ cup chopped almonds and ¼cup of chocolate chips. Stir until combined. Set aside.
Preheat oven to 375°F.
In a large mixing bowl combine 2 cups of flour, baking powder and salt. Whisk until well blended then stir in ½ cup miniature chocolate chips and the grated almond paste. Make a well in the center.
In a large measuring cup combine the buttermilk, eggs, ½ cup granulated sugar, vegetable oil and almond extract. Whisk until blended.
Add the egg mixture all at once to the flour mixture and fold together just until moistened. (Batter may be lumpy)
Spoon ¼ cup of batter into each lined muffin cups. Divide the streusel topping between each muffin cup pressing gently to set.
Bake at 375°F for 20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Do not over bake!
Remove pan from the oven and cool for 5 minutes. Remove the muffins to a wire rack and cool slightly before serving. Store leftovers in an airtight container.