Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Prepare the Coffee Mixture: In a mixing bowl, combine the instant coffee, sugar, and hot water. Mix well until the coffee is dissolved and the mixture is smooth.

Combine Wet Ingredients: Add the oil or melted butter to the coffee mixture and stir until well combined.

Gradually pour in the warm milk while stirring continuously to avoid lumps.

Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder.

Mix Batter: Slowly add the dry ingredients to the wet ingredients, mixing until you get a smooth batter. Be careful not to overmix.

Fill Muffin Cups: Fill each muffin cup about two-thirds full with the batter.

Bake: Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Optional Topping: Once cooled, you can enjoy these delicious eggless coffee muffins as they are, or top them with whipped cream or frosting for added indulgence.