Simple Pistachio Muffin Recipe (with real pistachios)

0 Start by lining a large muffin pan with paper liners. If you prefer, you can grease the muffin tin instead and skip the liners altogether. Set aside. Preheat your oven to 400°F.
1 Using a food processor, grind the pistachios, leaving some in larger chunks. Alternatively, you can place pistachios in a ziplock bag, seal it tightly, and spread them out in a single layer. Use a rolling pin to gently roll over the bag until the pistachios are crushed.
2 In a large bowl, mix the ground pistachios, flour, granulated sugar, baking soda, baking powder, and salt until well combined.
3  In a separate bowl, mix the sour cream, milk, oil, eggs, almond extract, and vanilla extract.
4 Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix by hand until just combined, being careful not to over-mix the batter to avoid tough muffins. Set aside.
5 Fill your muffin liners with muffin batter 3/4 full using an ice cream or large cookie scoop. Sprinkle additional chopped pistachios and coarse sugar on the tops of the muffins for a crispy top.
6 Bake for 20-25 minutes in your preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.