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Preheat the oven to 400 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
In a large bowl, sift together the flour, corn starch, sugar, salt and baking soda.
Separately, whisk together the eggs, buttermilk, melted butter, vanilla and almond extract.
Add the liquid ingredients to the dry, and whisk briefly, just until combined.
Fold ½ cup of the chocolate chips into the batter.
Divide the batter between the muffin cups, filling them full, and sprinkle the top of the batter with the remaining chocolate chips and mini chocolate chips.
Place the muffins in the oven, and immediately turn the temperature down to 375 F. Bake for about 18 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Cool in the pan for 5 minutes, then carefully remove, and place on a cooling rack to cool for 10 minutes. Serve warm or at room temperature.