– 2 cups (240g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/4 cup (50g) firmly packed light brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, melted and slightly cooled – 1/2 cup (118ml) milk – 2 large eggs, lightly beaten – 1/2 teaspoon almond extract – 3 ounces (85g) raspberrie – 1/2 cup (75g) chopped pistachios (and optionally about 1/4 cup more for topping the muffins) – sanding sugar, optional