Cardamom-Spiced Pistachio and Apricot Muffins

Pistachio flour—which we make by grinding nuts into all-purpose flour—along with sour cream give these muffins a tender, flavorful crumb. Dried apricots plumped in orange juice bring floral, fruity notes, and cardamom contributes warm sweet, spice. A drizzle of orange glaze and a final sprinkling of chopped apricots and pistachios give the muffins a bakery-style finish. If you prefer to skip the glaze, simply scatter the apricots and pistachios reserved for garnish onto the batter before baking. We tested both raw and roasted pistachios in this recipe. Either works well; just be sure they are unsalted.