Preheat the oven to 425°F and prepare the muffin tin with liners (or spray with cooking oil if you don't have liners).
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.
1 ¾ cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon
In a large mixing bowl, melt the butter in the microwave for about 30 seconds. Let it cool slightly and whisk in the coconut sugar, vanilla extract, and almond extract. Add the eggs one at a time and mix well.
½ cup unsalted butter, ¾ cup coconut sugar, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon almond extract
Gently stir half of the dry ingredients into the wet ingredients and then add half of the buttermilk. Repeat and mix until no streaks of flour remain and set aside to rest.
¾ cup buttermilk
Make the streusel by mixing together almond flour, coconut sugar, and cinnamon in a small bowl. Mix in the cold butter in with a fork or your hands.
½ cup almond flour, ½ cup coconut sugar, ½ teaspoon ground cinnamon, 3 tablespoon unsalted butter
Add 1 tablespoon of muffin batter into each tin. Then, add 1 teaspoon of streusel on top. Cover with more muffin batter until the lined tins are ¾ full and cover with more streusel.
Place the muffin tin in the oven and reduce the heat to 350°F. Bake for 20-24 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Let the muffins cool in the pan for 5-10 minutes before carefully transferring to a wire cooling rack.