Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with liners.

In a large mixing bowl, combine the flour, salt, baking powder, and pistachio pudding mix. Stir well.

In a separate mixing bowl, add the granulated sugar and vegetable oil, and whisk them together. Add the eggs, vanilla extract, almond extract and milk. Whisk vigorously by hand for 1-2 minutes, until the wet ingredients are fully combined and smooth.

Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth.

Using a large cookie scoop, spoon batter into the prepared muffin tin. Fill each muffin to just below the top of the muffin liner.

Top each muffin with ½ teaspoon of turbinado sugar and a sprinkle of chopped pistachios.

Bake the muffins at 425 degrees for 8 minutes. After 8 minutes, turn down the heat to 350 degrees F and continue baking for approximately 10 more minutes. The muffins are done when the tops spring back when touched, and a toothpick inserted into middle comes out clean.

Remove the muffins to a cooling rack and allow them to cool to room temperature.