Pistachio Muffins
Moist pistachio muffins made from scratch!
nonstick cooking spray
all-purpose flour
1 ⅔
cups
white sugar
¾
cup
brown sugar
½
cup
chopped pistachio nuts, divided
1
cup
ground pistachio nuts
½
cup
cornstarch
1
tablespoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
¼
teaspoon
milk, at room temperature
1
cup
melted butter
8
tablespoons
eggs, at room temperature
2
large
vanilla extract
2
teaspoons
almond extract
1
teaspoon
 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
  Stir together flour, white sugar, brown sugar, 1/2 cup chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make a well in the center.
  Whisk together milk, melted butter, eggs, vanilla, and almond extract in a medium bowl until combined. Pour milk mixture into the well of flour mixture and mix with a spatula just until batter is combined but a few lumps remain. Do not overmix.
  Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with remaining 1/2 cup chopped pistachio nuts.
  Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
