Prepare: Preheat your oven to fan-forced 190°C(375°F) or conventional 210°C(410°F). Line half of the cavities in the muffin tray with muffin liners - I recommend only filling every second cavity as this promotes high muffin tops! The recipe will make 8 large muffins - so if you only have one muffin pan I recommend baking them in 2 batches, just make sure you let the pan cool between batches, and keep the muffin batter rested in the fridge until ready to use for the second batch.

Blend the nuts and sugar: Add the pistachios and sugar to a food processor or blender, and blitz until finely ground.

Mix the dry ingredients: To a medium mixing bowl, add the pistachio sugar mixture, flour, baking soda, baking powder, and salt. Whisk to combine.

Mix the wet ingredients: To a separate large mixing bowl, add the vegan buttermilk, olive oil, yogurt, vanilla extract, and almond extract. Whisk to combine.

Make the muffin batter: Add dry ingredients to the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment until there are no pockets or streaks of flour. Do not be tempted to overmix!Set the batter aside.

Make the pistachio crumble: Roughly chop the pistachios and add them to a small bowl with the flour, sugar, and melted vegan butter. Use your fingertips to rub the fat into the dry ingredients. You'll be left with a crumble consistency.

Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners. Sprinkle pistachio crumble on top.

Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 mins. Then turn down the temperature to 170°C/340°F or conventional 190°C/375°F and continue to bake for another 15 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.

Make the glaze: Mix the powdered sugar, vanilla extract, and non-dairy milk until smooth. You can add more or less sugar depending on whether you want it runny or thicker. Drizzle the icing on top of the muffins once they have cooled.

Storage: Place the muffins in an airtight container and store them at room temperature for up to 5 days or in the fridge for up to a week. Let them sit at room temperature for an hour before serving if stored in the fridge. You can freeze them in an airtight container and defrost them for a couple of hours before serving.