- Muffins -

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Whisk together the flour and baking powder and sift; set aside.

Add the instant coffee and milk to a medium bowl and dissolve the coffee; set aside (If the instant coffee doesn't dissolve well, heat the mixture on the stove until dissolved).

Cream the butter and brown sugar. Add the eggs gradually; stir until well mixed. Add the yogurt and stir until smooth.

Add the flour mixture to the liquid mixture and use a rubber spatula to mix until smooth.

Add the coffee solution to the dough and swirl with a spatula for a marbled effect.

Divide the batter evenly among the lined cups.

Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.

- Coffee Icing & Assembly -

Add the instant coffee and brandy to a small bowl and mix until the coffee is dissolved. Sift the icing sugar into a different small bowl.

Add the instant coffee solution to the icing sugar. Adjust the consistency to just thin enough to drizzle by spoon.

Drizzle the coffee icing on the tops of the muffins with a spoon.