Add cupcake liners to a cupcake tin using every other opening.

Add the flour, pudding mix, salt, baking powder and baking soda to a medium bowl. Whisk to combine. Set aside.

In a large bowl, add the sugar, eggs, vegetable oil, melted butter, sour cream, milk, vanilla and almond extracts. Whisk until thoroughly mixed.

Gradually add the dry ingredients to the wet ingredients and use a spatula or wooden spoon to gently fold the ingredients together.

Continue to fold the ingredients together until they are just combined and there are no raw flour streaks remaining.

Cover the batter with a towel while you preheat the oven to 425 degrees.

Divide the batter between the liners, filling them to the very top.

Add crushed pistachios and sanding sugar to the tops.

Bake in the 425-degree oven for 7 minutes, then reduce the temperature to 350 degrees without opening the oven door.

Continue to bake for an additional 14-17 minutes, or until the tops are golden and a toothpick that is inserted into the center of the cupcake comes out clean or with a few moist crumbs.

Remove the muffins and allow them to cool for 5 minutes and then you can remove the muffins to a wire rack to finish cooling.

Increase the heat to 425 degrees again to bake the remaining muffins using the same method as above.