• ½ cup (1 stick or 113g) unsalted butter
• 5 oz pistachios, finely ground (reserve a few Tablespoons for the tops)
• 2 cups (230g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup (96g) sour cream
• ⅓ cup (96g) whole milk
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ⅔ cup (120g) mini chocolate chips (reserve a few Tablespoons for the tops)

1. Preheat oven to 425°F. Line two 12-count muffin pans with cupcake or muffin liners, skipping every other tin. Set aside.
   
   
2. Melt the butter and allow it to cool slightly. In a large mixing bowl, combine the pistachios, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the cooled melted butter, sour cream, milk, eggs, and vanilla until well combined.
   
   
3. Pour the wet ingredients into the dry ingredients and combine the mixture with a rubber spatula, until mostly combined. Fold in the chocolate chips.
   
   
4. Scoop the muffin batter into the prepared muffin tins using a cookie scoop, filling the liners about ¾ full. Sprinkle the reserved pistachios and mini chocolate chips on top of each muffin.
   
   
5. Bake the muffins for 5 minutes at 425°F. Leave the muffins in the oven and reduce the temperature to 350°F and bake for another 15-17 minutes. The muffins should bake for a total of 20-22 minutes.
   
   
6. Allow muffins to cool completely. Serve and enjoy!
   
   

NOTES

• Storing: Store muffins in an airtight container at room temperature for up to 3 days.

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