Soft, fluffy pistachio muffins made with real pistachios and a hint of almond flavor. Perfect for breakfast or a snack.

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Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together flour, chopped pistachios, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk together milk, oil, eggs, vanilla extract, and almond extract. Add a few drops of green food coloring if desired.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

You can sprinkle extra chopped pistachios on top before baking for added crunch.
These muffins freeze well for up to 2 months.
Green food coloring is optional but gives a classic pistachio muffin look.