Muffins:

1. Start by preparing the pistachios.
2. Add unshelled pistachios to a food processor and pulse to grind. Do not run the food processor continuously or you will end up with pistachio butter!
3. Once ground, put them in a mesh strainer and sift the fine particles into a bowl.
4. Return remaining coarsely ground pistachios back to the food processor and pulse again.
5. Repeat the process of straining the fine particles into a bowl until you have 2/3 cup of finely ground pistachios; set aside. Reserve the remaining coarsely ground pistachios for the topping.
6. Preheat oven to 350°F and spray generously with Baker’s Joy®️ Nonstick Baking Spray with Flour or line muffin tins with paper liners; set aside.
7. In a large mixing bowl, cream together the shortening, softened butter and granulated sugar until light and fluffy; about 1-2 minutes.
8. Add the eggs, one at a time, blending on med-low speed after each addition. Do not overmix.
9. Add the milk, almond extract and food coloring, if using, and mix to incorporate.
10. In a medium bowl, whisk together the cake flour, almond flour, 2/3 cup finely ground pistachios and baking powder.
11. Add the dry ingredients to the mixing bowl and mix on low speed until combined.
12. Portion approximately one-third cup into each muffin tin.

Streusel Topping:

1. In the medium bowl, combine the dry ingredients for the streusel then add the melted butter.
2. Mix until moistened and crumbly.
3. Generously sprinkle streusel on top of each muffin.
4. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
5. Allow to cool.