Cappuccino muffins

1. Preheat the oven to 428°F (220°C) and line a muffin pan with paper liners.
2. In a large bowl, combine the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and instant coffee. Mix for about 3 minutes until smooth and well combined.
3. Add the buttermilk and mix again until incorporated.
4. Add the flour, baking powder, baking soda, and salt. Mix gently just until a thick, smooth batter forms.
5. Fold in the chocolate chips or chocolate chunks.
6. Divide the batter evenly between the muffin liners, filling them completely. Sprinkle a few extra chocolate chips on top if desired.
7. Bake for 5 minutes, then reduce the oven temperature to 374°F (190°C) and continue baking for 10–15 minutes, until the muffins are risen and a toothpick inserted in the center comes out clean.
8. Let the muffins cool slightly in the pan, then transfer to a wire rack to cool completely.

Coffee sugar glaze

1. In a small bowl, mix the icing sugar with the instant coffee dissolved in 1 teaspoon of water. Add more water a few drops at a time if needed until smooth.
2. Drizzle over the cooled muffins and serve.