Heat the oven to 400°F (200°C). Grease a 12-cup muffin pan or line it with paper liners.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In a separate bowl, whisk the egg, milk, oil, vanilla extract, and almond extract until well combined.

Pour the wet mixture into the dry mixture and stir just until combined. A few small lumps are acceptable, so stop mixing as soon as no dry streaks remain.

Fold in the sweetened shredded coconut, semisweet chocolate chips, and chopped almonds. Use a gentle folding motion to distribute the add-ins without overworking the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. This amount gives the muffins room to rise into rounded tops.

Bake for 18 to 22 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking near the 18-minute mark because oven temperatures can vary.

Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm, or let them cool completely before storing.