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Make Streusel In a medium bowl stir together flour, brown sugar, espresso powder, cinnamon, and salt. Cut in butter until pieces are pea-sized.
Prep Pans For muffins, preheat oven to 350ºF. Line six jumbo muffin cups with tulip-shape paper liners (see “DIY Tulip Liners,” below ) or line a 9-inch square baking pan with parchment paper.
Make Batter In a small bowl stir together sour cream and brewed espresso. In a large bowl beat butter with a mixer on medium 30 seconds. Add brown sugar, baking powder, cinnamon, cardamom, baking soda, and salt. Beat until combined, scraping bowl as needed. Add egg and vanilla; beat until just combined. Alternately add flour and sour cream mixture, beating on low after each addition until just combined.
Fill Muffin Cups Spoon half the batter into the lined muffin cups or pan, smoothing tops. Sprinkle with half the streusel, using about ¼ cup per muffin. Spoon remaining batter over streusel. Sprinkle with remaining streusel.
Bake Bake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes (35 to 40 minutes for 9-inch pan). Cool in pan on a wire rack 30 minutes.
Glaze and Enjoy In a small bowl stir together sweetened condensed milk, powdered sugar, and brewed espresso. Drizzle glaze over warm muffins. Store in an airtight container at room temperature for up to 3 days.