WebPreheat your oven to 400 degrees and line a 12 cup muffin tin with muffin liners. Place the butter In a large microwave safe mixing bowl. Microwave the butter in 20 …
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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 flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.
Preheat the oven to 425℉/218℃ and line a muffin tin with cupcake liners (or lightly grease the openings). Whisk together the flour, pistachio pudding, salt, and baking powder in a bowl and set aside. In a liquid measuring cup or bowl, whisk together the sour cream and whole milk until combined.
Combine the mascarpone, 1/2 cup of the heavy whipping cream, unsweetened almond milk and 2 packages pistachio pudding mix in a large bowl. Mix well and chill for 15 minutes.
Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center. Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl.