In a small bowl, combine the flour, brown sugar, cinnamon, and espresso powder. Cut the butter up into small cubes and toss in the mixture. Rub the mixture between your fingers until it resembles wet sand and there are no visible pieces of butter left. Cover the bowl and place in the fridge until ready to use.

In a small bowl, combine the brown sugar, cinnamon, and espresso powder. Set aside until ready to use.

Preheat the oven to 425 degrees F and line two muffin pans with parchment cups spaced out in every other cup.

In a medium bowl, combine the flour, baking powder, salt, and espresso powder.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together for 2-3 minutes until light & fluffy.

Mix in the eggs and vanilla. Scrape down the bowl, then mix in half of the dry ingredients until just combined. Mix in the milk and hot coffee, then the remaining dry ingredients until just combined.

Use a 3 tablespoon cookie scoop to add one scoop of the batter into the prepared muffin pan (or fill each about halfway). Sprinkle the cinnamon sugar swirl onto each, then top with another scoop of batter.

Bake the muffins for 5 minutes, then remove from the oven. Turn the oven down to 375 degrees F and quickly add a generous amount of crumb topping to the centers of each muffin.

Place the muffins back in the oven and bake for another 16 minutes or until a toothpick inserted comes out clean.

Allow the muffins to cool in the pan for a few minutes before glazing.

In a small bowl, whisk together the powdered sugar and milk until smooth.

Drizzle the glaze onto the muffins, and enjoy!