Coffee and Walnut Muffins

Preheat oven: Preheat oven to a hot 210 C (415 F).
Line: Line 12-Muffins pan with muffin liners, or grease the muffin pan with the butter if you don't have muffin liners.
Prepare the coffee: Grind one tablespoon of the instant coffee into a fine powder, and mix two tablespoons with two tablespoons of hot water.
Sift and Mix: Sift the flour, cocoa powder, coffee powder, and salt in a large mixing bowl. Stir in the crushed walnuts, and make a well in the middle.
Mix wet ingredients: Mix the melted butter, coconut oil, brown sugar, and superfine sugar in a separate mixing bowl. Follow with the maple syrup, the strong coffee shot, vanilla extract, eggs, and milk, and whisk well until all is well combined.
Combine wet and dry: Gently pour the wet ingredients mixture into the well of the dry ingredients in the other bowl.
Stir: Mix all ingredients using a silicone spatula or metal spoon until just combined. DO NOT OVER-MIX.
Fill: Fill 2/3 of each muffin liner with the batter (around 2 - 3 scoops each).
Bake: Bake the muffins for 18 minutes without opening the oven door.
Cool: Leave the muffins in the pan for 5 minutes to cool down slightly before removing them and placing them onto the cooling rack. Allow cooling completely before serving.
Store: Keep the muffins in an airtight container in a cool place.