01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - Process pistachios in a food processor until finely ground, avoiding over-processing into paste.
03 - Whisk ground pistachios, flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
05 - Mix in yogurt, milk, vanilla, almond extract, and food coloring until combined.
06 - Fold dry ingredients into wet mixture until just combined. Divide batter among muffin cups, filling ¾ full.
07 - Bake for 18–20 minutes until a toothpick inserted in center comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
08 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over cooled muffins and top with chopped pistachios.