Preheat the oven to 425F degrees. Line a muffin pan with muffin papers, or grease and flour each cavity. You'll end up with about 14-15 muffins total.
In a separate large bowl beat the oil and sugars together using an electric mixer. Add in vanilla & eggs and continue beating until well combined.
In a liquid measuring cup or small bowl, mix together the sour cream, buttermilk and instant coffee powder. If it doesn't completely dissolve, that's ok.
With the mixer on low speed, beat in about 1/2 the flour mixture followed by 1/2 of the buttermilk mixture.
Spoon the batter into your prepared muffin pan, filling each to the very top. You should end up with about 14 -15 muffins.
Bake in the preheated oven at 425F degrees for 5 minutes. Then, without taking the muffins out of the oven, turn the oven down to 375F degrees and continue baking for about 12-15 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs.