Grind pistachio in a food processor. Add remaining ingredients and blend until it comes together. Spread over a baking tray to dry out. Refrigerate for up to 2 weeks.
With the whisk attachment, beat on high speed: eggs, vanilla, coffee extract, oil, sugar, honey and salt for about 4 minutes. Lower speed, and add sour cream and milk. Mix all sifted powders together and add into the liquid and mix until well combined. Add chocolate chips and pistachios. Fill greased paper cups. (Muffin batter can be kept refrigerated for up to 5 days). Top each muffin with some pistachio streusel, pearl sugar and one cherry if desired.
Bake muffins at 375ºF/190ºC for about 25 min. Garnish muffins with some crushes pistachios. Enjoy!