Preheat your oven to 375°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
Prepare the topping by mixing the ingredients together until crumbly. Set aside.
In a small cup add instant coffee powder and mix well with hot water and set aside.
In a medium bowl add flour, salt, baking powder and baking soda and mix well and set aside.
In another bowl whisk together the melted butter, sugar, eggs, sour cream and coffee.
Add dry ingredients mixture and just combined well. It is okay to see dry bits of flour there.
Divide batter evenly among prepared muffin tin using a tablespoon cookie scoop.
Sprinkle generously with the topping, pressing it in lightly.
Bake the muffins for 20 to 25 minutes, or until they are golden brown.
After baking remove the muffins from the oven and wait 5 minutes before transferring them from the pan to a rack to cool.