Homemade Easy Pistachio Muffins (Bakery-Style!)

To a mixing bowl add the flour, baking powder, salt and sugar, whisk until combined.

In a separate bowl add the eggs, sour cream, milk, melted butter, almond extract and vanilla extract, whisk until smooth.

Reserve 3 tbsp of chopped pistachio nuts. 

Add the remaining chopped nuts to the flour mixture.

Add the wet ingredients to the dry ingredients and mix to form a batter. Do not over mix the batter.

Evenly divide the batter amongst the prepared muffin liners. Sprinkle the tops with the reserved chopped nuts.

Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350 degrees F / 180 C and continue to cook for a further 15 minutes or until an inserted skewer comes out clean.

Remove from the oven and allow the muffins to cool completely on a cooling rack.

Store in an airtight container in the fridge for up to 3 days.