The easiest pistachio streusel muffins you will ever make. These quick muffins are delicious and full of pistachio flavor and topped with a crispy streusel.
The Story Behind Pistachio Streusel Muffins
When my husband and I were first married, we had $1k to our name. We packed up our belongings and moved to Austin, Texas for the summer. Our small apartment was furnished with a few rented items. I’m pretty sure we had a bed, couch, table with two chairs, and a dresser. There wasn’t much, but it sure was a fun summer.
Our most beloved treat that we would eat would be pistachio pudding. I would buy a small box of pistachio pudding and over two nights we’d eat the four servings it produced. My husband would always say the pudding would be perfect if it didn’t have the nuts. I always laughed because that’s what helped with the pistachio flavor.
Fast forward too many years, and now we have way better treats in our house at night. I’m glad we don’t have to share a small package of pudding every night. Even though we’ve moved past our pistachio pudding, we still love all things pistachio. However, it’s one flavor I don’t use nearly enough.
Around St. Patrick’s Day, Sprout’s grocery store has some of the most amazing Pistachio Muffins for sale. They are huge and topped with the most amazing crispy streusel. They’re so good that I can’t buy them or else I will eat them all.
I decided to try my hand at making a pistachio muffin and these did not disappoint. With a bowl of fresh pistachio muffins, I attended a meeting and everyone raved about these. The best thing about this recipe is that it is quick and easy enough for anyone to make them. Enjoy baking them!
F.A.Q.S for Pistachio Streusel Muffins
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Pistachio Streusel Muffins
For the Pistachio Muffin
- 1 (15.25) oz. yellow cake mix
- 2 (3.4) oz. instant pistachio pudding
- 4 eggs
- 2 tbsp milk
- ¼ cup vegetable oil
For the Streusel Topping
- ¼ cup butter
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
For the Muffin Batter
- Preheat the oven to 375°.
- Grease a muffin pan and set aside. I prefer to not use liners for muffins, unless they are silicone. They tend to stick to the liner and you lose half of your muffin.
- In a large mixing bowl, combine the cake mix and pudding mix and whisk together.
- Add in the eggs, milk, and oil. Mix together until no more dry mixture is showing.
- Scoop the thick batter into the muffin tins. I got 15 muffins total when making these.
For the Streusel
- Using a medium-sized bowl, place your butter that has been cut into smaller pieces, with the sugar, and flour.
- You can either use two knives, a pastry blender, or your hands to create a crumbly texture of these three ingredients. Try your best to not have any large chunks.
- Place one to two tablespoons of streusel on top of each muffin in the pan.
- Bake for 18-20 minutes, or until the centers bounce back.