Add the butter and sugar into a bowl, and mix until the mixture becomes white. (If they are not blending well together, add the oil little by little.)
Add the egg and oil together and whisk.
Pour the milk into a mug, and lightly microwave to warm. Add the instant coffee and dissolve.
Combine the ● ingredients and sift. Alternately add the sifted ingredients and Step 3 into the bowl, and mix.
The coffee batter is ready. First use about 1/2 of it. (Just approximate; there's no need to measure it out.)
Fill the cups with 1/2 of the batter until about 1/3 full.
Sift the cocoa powder with a tea strainer into the remaining batter, and mix.
Pour this batter on top of the coffee batter.
Make 3-4 big swirls with a bamboo skewer or a spoon to make a marbled pattern. Bake in the oven for about 25 minutes at 170°C.
And you're done. The aromatic smell of coffee is amazing.
Story Behind this Recipe
I have never made coffee muffins before, even though I'm a coffee lover, so I made these muffins. Just the coffee flavour is a little bit too simple, so I added black cocoa powder which I had left over, and made a marbled pattern.
If you don't have black cocoa powder, use normal cocoa powder. The taste is the same, but adding the black cocoa powder makes the muffins look prettier.