Coconut Almond Muffins

1 cup flour
1/2 cup sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 tsp. almond extract
1/2 cup coconut
1/4 cup miniature semisweet chocolate chips
1/4 cup sliced almonds
additional sugar

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips. Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375 for 18-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Makes 6 muffins.