Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine flour, sugar, baking powder, and salt.

In a separate bowl, whisk together egg, sour cream, melted butter, and almond extract.

Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix.

Gently fold in flaked coconut and miniature chocolate chips.

Prepare a muffin tin by greasing it or lining it with paper liners.

Fill each muffin cup two-thirds full with batter.

Sprinkle sliced almonds over the top of each muffin. Add additional sugar, if desired.

Bake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.