Pistachio-Chai Muffins

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7 9/10 ounces all-purpose flour (about 1 3/4 cups)

1/2 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 chai blend tea bags, opened

1 cup low-fat buttermilk

1/4 cup butter, melted

1 1/2 teaspoons vanilla extract, divided

1 large egg, lightly beaten

Cooking spray

1/3 cup shelled dry-roasted pistachios, chopped

1/2 cup powdered sugar

1 tablespoon water

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