In a small bowl, combine the first 5 ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.