Weigh out the ingredients
You'll need flour, sugar, brown sugar, butter, eggs, hot coffee, whole milk, powdered sugar, cinnamon, espresso powder, vanilla extract, baking powder, and salt.
Make crumb topping
In a small bowl, combine flour, brown sugar, cinnamon, and espresso powder. Cut butter up into small cubes and rub the mixture between your fingers until it resembles wet sand. Cover the bowl and refrigerate until use.
In a small bowl, combine the brown sugar, cinnamon, and espresso powder. Set aside until ready to use.
Make cinnamon swirl
In a medium bowl, combine the flour, baking powder, salt, and espresso powder.
Mix dry ingredients
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, cream the butter and sugars together for 2-3 minutes until light & fluffy.
Cream butter & sugars
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.
Add wet ingredients
Fill paper liners halfway with batter, then add cinnamon swirl, then more batter. Bake for 5 min, remove from oven, turn oven down to 375ºF and add crumble topping to each muffin. Bake for another 16 minutes or until a toothpick inserted comes out clean.
In a small bowl, stir together the powdered sugar and milk until smooth. Drizzle the glaze onto the muffins and enjoy!