In a medium bowl, sift together the flour, baking powder, and salt. Add the sugar and mix to blend.

Chop half of the pistachios (100 g/ 3.5 oz), add it to the flour mixture, and set aside.

Place the remaining pistachios in a food processor and process until the pistachio is very fine and moist. About 3 minutes. Scrape the sides of the bowl.

With the food processor on, add 1/4 cup of vegetable oil and process for an additional 30 seconds, until you have a smooth oil. Set aside.

In a large bowl, mix the cream cheese and eggs until smooth, add the remaining vegetable oil followed by the pistachio oil and milk, and mix until fully incorporated.

Mix in the flour mixture and use a wooden spoon to fully incorporate.

Set the bowl aside for 30-60 minutes.

Divide the batter between 12 muffin liners and place in the refrigerator. Fill each liner to the top.

Bake at 350F and bake for 22-25 minutes. The muffins are ready when a toothpick comes out clean from the center of the muffins. (A few moist crumbs are okay)

Remove from the oven and allow to cool for 15 minutes before serving.