These pistachio muffins have a wonderful green color and a strong pistachio flavor. Both chopped and ground pistachios are used in the batter plus extra pistachios on top.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
paper liners for a 12-cup muffin tin.
Cooking spray the pan and liners lightly.
Stir the flour, sugar, and pistachio nuts.
In a bowl, combine cornstarch, baking powder, baking soda, and salt with 1/2 cup chopped pistachio nuts.
Create a well in the middle.
In a bowl, combine milk, melted butter, eggs, vanilla extract, and almond extract.
Do not overmix the batter; instead, add the milk mixture to the dry ingredients’ well and stir with a spatula just until the batter is combined but some lumps are visible.
Fill each prepared muffin cup 3/4 full with batter before spooning it in.
Top with the remaining pistachios, chopped.