In a large bowl, combine the flour sugar, baking powder, and salt, and mix well.
In another bowl, combine the milk, egg, oil, and coconut extract, and stir to blend.
Add the four mixture into the dry ingredients, and little at a time, stirring well between additions, until all ingredients are well mixed.
Line a muffin tin with cupcake liners, and fill ¾ full with the batter.
In a separate bowl, add the dried coconut, oats, vanilla, brown sugar and butter, and blend well, cutting in the butter like you would for pie crust.
Place about a tablespoon of the topping on each muffin, and bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean.
If the topping seems to be getting too brown, loosely cover the muffins with aluminum foil, and continue baking until muffins are done.
Remove from oven to a wire rack to cool completely.
Serve when cool. Enjoy!
Freezer Friendly: Freeze these muffins if you don't eat them all right away. Flash freeze and then place in a freezer safe Ziploc bag. Measuring: Make sure to measure the dry and wet ingredients properly as baking you can't improvise very easily. Doubling: Feel free to double this recipe - Since they freeze so well, it is great to make some for the next few weeks. Meal Prep: They will last 4-5 days if they are correctly stored. Then they are available for those busy days when you don't have time to cook breakfast or need a quick snack. When Are Muffins Done: Put a toothpick or butter knife in the center and check. If it comes out with batter, you need more time. If it comes out with a little bit of crumbs, it is super close to being ready - maybe 1-2 more minutes. You want it to be clear but not overcooked.Dry Muffins: Make sure to measure dry ingredients properly. You will find using too much flour or over baking can cause dry muffins.