Preheat your oven to 375°F.

In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.

Add in the eggs and vanilla and beat again until incorporated.

In a medium bowl, whisk together the flour, baking soda, and salt.

Alternate adding in the flour mixture and the buttermilk, using a spatula to fold in the ingredients between each addition.

Chop the dried cranberries, white chocolate, and pistachios into small pieces and add it all to a small bowl.

Sprinkle 2 tsp of flour over the top and toss to coat.

Fold in the mix-ins and use an ice cream scoop to distribute the batter between the wells of a lined muffin tin.

Top each muffin with one tsp of pistachio cream and use a toothpick to swirl it into the muffin batter.

Bake for 20 minutes and let cool for 10 minutes in the pan before transferring to a rack to cool completely.