• Preheat your oven to 400 degrees F. Line your muffin pan with silicone liners or paper liners.

Prepare the Batter

• Mix the dry ingredients (flour, baking powder, and salt) in a small bowl. Sift the baking powder to ensure it doesn't have any clumps.
  2 cups all purpose flour, 1/2 tsp kosher salt, 2 tsp baking powder
• In the bowl of a stand mixer using a paddle attachment, add sugar, buttermilk, vanilla bean paste, and coconut oil. Beat until incorporated.
  1 cup sugar, 3/4 cup buttermilk, 1 tbsp vanilla bean paste, 1/2 cup melted coconut oil
• Add eggs one at a time and beat after each one.
  2 large eggs
• Gradually mix the flour mixture into the wet ingredients until just incorporated.
• Scoop your muffin mixture into your muffin liners, trying to add the same amount to each one.

Make the Crumb Topping

• In a small bowl, add the flour and vanilla sugar for the crumb topping. Add in half the amount of melted butter, stirring to combine. Continue adding butter until the mixture looks crumbly. Sprinkle the crumb mixture over the tops of the muffins.
  1/4 cup vanilla sugar, 1/4 cup flour, 2 tbs melted butter
• Bake for 18-22 minutes in a preheated oven or until a cake tester comes out clean.
• Remove from oven and place on a wire rack to cool. If using silicone liners, remove the muffins from the liners.

Prepare the Glaze

• In a small bowl, add the almond milk and vanilla bean flecks for the glaze. Gradually whisk in half of the powdered sugar until combined and then add in the rest of the sugar. Drizzle the glaze over the top of each muffin once they are cool.
  1/2 cup powdered sugar, 1 tbs almond milk, 1/2 vanilla bean
• Allow the muffin glaze to set completely before storing them in an airtight container.