Well Made by Kiley

Preheat the oven to 350F. Butter and lightly flour the wells of a muffin tin. Set aside.
Process or blend 1 cup of the pistachios until it turns into a flour. Then, process the remaining 1/2 cup of pistachios until it becomes a thick paste. Set aside.
Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously, until it starts to smell toasty and nutty (~5 minutes). Remove from heat and set aside.
Set up a double boiler. Bring an inch or two of water to a simmer and place a large bowl inside over top. You want it to fit snugly without touching the water Add the white chocolate chips and milk into the large bowl. Use a wooden spoon to mix until the white chocolate chips are melted.
Add in the pistachio paste, and mix until completely incorporated, until mostly smooth.
Add the brown butter and mix until combined (it’s going to seem like the mixture isn’t coming together, but that’s okay; it’ll come together more once you add the rest of the ingredients). Remove the mixture from the double boiler.
Add in the pistachio flour, eggs, vanilla, sugar, and flour. Whisk to combine.
Divide the batter among the prepared muffin wells, filling each 3/4 of the way full.
Bake at 350F for 8-10 minutes. DO NOT OVER-BAKE!
Remove from the oven and let stand for 3 minutes in the muffin tin.
Then, place a cooling rack lined with foil over the muffin tin, and quickly invert upside down. Lightly tap the muffin tin to release the lava cakes, and then slowly lift the muffin tin.
Transfer to plates and serve immediately with vanilla ice cream, chopped pistachios, and lemon zest if desired.
Enjoy!