Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners and set the pan aside.

In a large bowl, stir together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.

Stir into the dry ingredients 1 cup shredded sweetened coconut flakes and 1/2 cup miniature semisweet chocolate chips. Make a shallow well in the center of the flour mixture; leave the bowl nearby.

In a medium bowl, whisk together 2 eggs, 1/2 cup sugar, 1/2 cup milk, 2 teaspoons grated lime zest, 1/4 cup lime juice, 1/2 cup vegetable oil, and 1 teaspoon coconut extract until combined.

Pour the wet mixture all at once into the well in the dry ingredients. Using a spatula, stir gently just until the flour is moistened and the batter is lumpy — do not overmix.

Using a cupcake scooper or spoon, divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.

Make the streusel topping: In a medium bowl, stir together 1/2 cup all-purpose flour and 1/2 cup sugar. Cut in 1/3 cup butter with a pastry blender, two forks, or a food processor until the mixture resembles coarse crumbs.

Stir the streusel crumbs together with the remaining shredded sweetened coconut flakes and the remaining miniature semisweet chocolate chips.

Sprinkle the streusel topping generously over each filled muffin cup so the tops are well covered.

Bake in the preheated oven for 14 to 18 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Cool the muffins in the pan on a wire rack for 5 minutes, then remove the muffins from the cups and serve warm.