Pistachio Crunch Muffins

What made that gelato so memorable (aside from being incredibly creamy) was that the pistachio flavor was strong and undeniable, coming purely from the pistachio nuts. Just like that gelato, these pistachio crunch muffins get all their nutty, floral flavor from a generous helping of toasted pistachios. Incorporating the nuts into every component of the muffins in thoughtful ways ensures they come out unmistakably nutty while also perfectly plush and tender. Topping with a pistachio streusel that gets crisp-crunchy when baked to contrast the softness of the muffin only makes these muffins that much better. 

• 2/3 cup unsalted, raw, shelled pistachios
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/8 teaspoon kosher salt
• 3 tablespoons cold unsalted butter
• 1 1/2 teaspoons vanilla extract

• 2 large eggs
• 2/3 cup sour cream
• 4 tablespoons unsalted butter
• 1 1/3 cups unsalted, raw, shelled pistachios, divided
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 2/3 cup neutral oil, such as canola or vegetable
• 3/4 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 1 to 2 drops green food coloring (optional)
• Powdered sugar, for dusting (optional)