Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
To make crumb topping, stir together 1/2 cup flour, 1/2 cup sugar and cinnamon. Add dairy free butter and mix with fork until topping comes together. Set aside.
In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, oil, vinegar and vanilla. Whisk batter until smooth.
Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 21-23 minutes, until golden brown and toothpick inserted in center comes out clean.
Remove muffins from muffin tin and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2019/01/gluten-free-vegan-coffee-cake-muffins.html