Pistachio Streusel Muffins

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

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.
4.50 from 14 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course bread, Breakfast


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
  • 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.

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Recipe Rating


  • 1 star
    I made these. It’s a big nope for me. Nothing like the Sprouts muffins. The texture is off. The flavor is off too. I’d pass on this recipe.

  • 5 stars
    Batter was so thick I had to switch to spoon to stir cause batter got stuck in whisk. It looks very good and smells great. Can’t wait to taste them. I also added Pistachio nuts to batter, 1/2 cup to batter and the same to Strustle.

  • Hi Mary Susan! I made the Pistachio Streusel Muffins for a St Patty day treat and before baking sprinkled with some green decorative sugar. They are currently resting! Was I suppose to use 2 boxes (3.4) oz. instant pistachio pudding? I used 1 and added 2 dozen shelled and crushed pistachios. I think I misread the recipes.
    Want to correct for the future if the taste as good as they look. Let me know. Thanks!