PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a muffin pan with paper liners. You might need a second pan as well, or you can bake any remaining muffins after the first batch, once the muffin pan cools to room temperature.

DRY: In a small bowl, combine the kosher salt, ground cardamom, baking powder, and all purpose flour and whisk.

BEAT: In a bowl with an electric mixer, whisk together the pistachio butter, olive oil, 1 cup sugar, eggs, and rose water until creamy.

STIR: Add half of the flour mixture to until *just* combined. Then add the buttermilk to the bowl and stir. Finally add in the remaining flour and stir until the flour is *just* mixed in. If you overmix, the muffins will come out tough. 

BAKE: Divide the prepared batter into the muffin tin. Sprinkle with the remaining 2 tablespoons of cane sugar. Sometimes I have extra batter, so I just bake those in another pan, but most of the time I end up with 12 muffins. Bake for 21-24 minutes or until a toothpick comes out with no wet batter (crumbs are totally fine).

COOL AND SERVE: Let the muffins cool in the pan for 5 minutes then transfer to a wire rack and let cool completely.